Top of the Morning Muffins!

6 Apr


Whenever I go to a coffee shop it basically takes everything in my body to not buy a muffin. Coffee + muffin=happiness. Coffee + sugar disguised cake at 9am=sugar crash and upset hips. That doesn’t mean that muffins DONT get consumed….they just get healthified. My muffins should also be sold for $4.50 each for all the health benefits they provide! 

The ingredient list is lengthy. I wont deny that. But the nice thing about this recipe is that since I made it up on the spot so can you. Hate raisins? Omit completely and sub in cranberries or nuts. This recipe is now your recipe! Think of it as a formula for an awesome muffin that can be eaten every single day. Basically the muffin formula simply implies that if you don’t have flax seed sub something else seedy in-like Chia. 

Okay ready. Deep breath. Also the photo is missing two muffins because I had to taste test…and then quality test.hah!

Top of the morning muffins- or ‘Every single day I can have my cake and eat it too muffins’

The troops:

  • 1/2 cup buckwheat flour
  • 1 tbs flax
  • 1/4 cup unsweetened shredded coconut
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch nutmeg, pinch cloves (optional)
  • 1/4 tsp salt
  • 1/4 cup raisins
  • 1/4 cup dark choco ( I used 1/2 cup hah!)
  • 1/2 cup rolled oats
  • 3 tbsp brown sugar
  • 1/2 cup grated carrot,1/2 cup grated beet, 1/2 cup grated apple
  • 1/2 ripe banana
  • 1/4 cup almond milk (keep the milk out)
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract

Preheat oven to 375F and grease a muffin tin/ insert liners. Grate the beets/carrot/carrot. Mix the dry ingredients well and then in a separate bowl mix the wet ingredients. Add the grated ingredients to the wet and finally add the dry to the wet. The batter will be thick but NOT dry, if you find that yours is quite dry simply add a few more dashes of milk until its moist. Pour into muffin tin and bake for 24 minutes. Let sit in muffin tin for 1 minute and then pop out and let cool.


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