So I lied. I said I would be posting the oldest recipes on the blog first, but I just can’t help myself with this one. I’m just going to post what I feel like posting! These are just to fabulous to hold from the blog and I am so proud of them! My first ever totally Rebecca-made muffins! I rarely bake breads and muffins (except these English Muffin Buns and this Pumpkin Buckwheat Cornbread). I just felt like totally breaking from the ordinary and creating my own baking project without any base recipe to go off of. 100% my own!
These will now always and forever hold a special place in my heart and memory since these muffins where the first “meal” I ate post wisdom teeth surgery. I totally nuked them in the microwave, slathered them with PB, and made a big muffiny mash. Even though my mouth and tongue were still numb so I couldn’t exactly taste them, they quelled my growing hunger at least! Plus they were packed with the nutrients I needed since I hadn’t eaten since 7pm the night before as I had to fast for surgery.
When I made these, I had them the next day for breakfast, gave my mom one, and she even brought some in to some friends at work. But the rest I froze so I could enjoy them whenever I wanted. (Like after my surgery!). These definitely taste “healthy” so I was worried that I would be the only one who liked them, but apparently they were a hit! Another reason why you can always have your favorite foods like pancakes, granola, muffins, as long as you make them nutrient packed and super healthy! They taste better and you feel good about eating them!
So I kind of loaded these up with every random ingredient I had in the pantry. I just couldn’t choose one or two, I had to have it all! These can take-on the name of the “everything but the kitchen sink” muffins so to speak. But that name has always bothered me so I’ll just call them power muffins and call it day 😉
Now that I feel more comfortable with baking projects, I have kind of become a bit obsessed with ideas. I have more bags of flours and baking ingredients in my pantry than I have ever had before in my life. The only thing is the more fun flours I buy, the more I have to bring with me to college. My mom does not bake, especially not with the crazy flours I buy, so if I don’t bring them with me, they will go to waste 😛 And we can’t have that now can we! I hate food waste as we all know 😉
I bet by now you just want me to get to the recipe right? Well okay, I will, and I hope you love these little beauties as much as I do! How can you not love a vegan, gluten-free, nutrient packed power muffin that you can fuel your morning with? Again, I suggest you serve these muffins nice and warm, slathers with you favorite nut butter or coconut butter! Healthy fats are a must for breakfast, am I right?
One more thing. You can make these in whatever muffin pan you want. I used a medium-sized muffin pan, but you can make mini muffins or large jumbo muffins. With my medium pan, I got 10 decent sized muffins. Two was a perfect serving for me if I added globs of nut butter! But you can always have 1 as a quick snack to. These are nutrient dense so they will keep you full and satisfied all morning (or afternoon) long!
Power Breakfast Muffins
+ 1/2 Cup Organic Buckwheat Flour
+ 1/2 Cup Oat Flour (I ground some of my gluten-free rolled oats for this)
+ 1/4 Cup Banana Flour (Or more buckwheat or oat flour if you don’t have banana)
+ 6 Packets of Stevia (or 1/4 your favorite sugar)
+ 1 Tsp Baking Soda
+ 1/2 Tsp Baking Powder
+ 1 Tsp Cinnamon
+ 1/2 Tsp Banana Extract
+ 1/2 Tsp Madagascar Bourbon Vanilla Extract
+ 1 Cup Unsweetened Almond Milk (or your favorite non-dairy milk)
+ 1/4 Cup Mashed Super Ripe Banana
+ 1/2 Cup Fresh Blueberries
+ 1/4 Cup Grated Zucchini
+ 1/2 Tsp Apple Cider Vinegar
+ 1 TB Milled Flax Seed
+ 1/4 Tsp Unsweetened Shredded Coconut (per topping for each muffin)
+ Preheat oven to 350°F.
+ In a large mixing bowl combine: flours, stevia, baking soda, baking powder, cinnamon, and flax. Mix well with a wisk. Then add the remaining wet ingredients: extracts, almond milk, banana, zucchini, blueberries, apple cider vinegar. Wisk again so everything in combined and incorporated in to the muffin batter.
+ Line a muffin pan with muffin papers. Then add about 2 1/2 TB of batter in to each paper. Top each muffin with 1/4 tsp of shredded coconut.
+ Then place the pan into the oven and bake for 25 minutes. Clean up your bowls and utensils while you enjoy the glorious aroma coming from the oven.
+ Then remove the muffins from the oven when done and let cool a bit. (I know it will be hard!) Then just dig in! Or you can freeze them for later once they cool completely. Just wrap each muffin in wax paper in their paper cup and place in a plastic baggie. Then just remove and reheat in the microwave when you what them!
Yea, you’ve got your power flours, fruits, veggies, flax, everything in these babies! These would be perfect to bake for a brunch with friends or as a quick easy baking gift! or you know…just for yourself since they are really good. I don’t like sharing 😛 And if anyone tells you muffins aren’t healthy or can’t be delicious while being vegan and gluten-free, tell them they are so wrong! Then just bake them these muffins to prove it!
Now I leave you drooling with happy muffin thoughts! I hope you give these a try. They are one of my proudest cooking moments as of late! Just typing this up has me craving these! Thankfully I have some still stocked int he freezer 😉 Always have to be prepared and prepared I am! Making homemade yummies like these are so much better and cost-effective than buying processed food in the grocery! If you want a muffin or granola, make it yourself and you will be so glad you did!
So tell me:
+ What is your latest baking creation?
+ When you bake, do you make things as healthy as possible?
+ What is your favorite type of muffin?
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays!*
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