Strength and Sunshine

Where Gluten-Free & Allergy-Friendly Food Is Healthy & Delicious

Power Breakfast Muffins

by 110 Comments

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!

Power Breakfast Muffins | Strength and SunshineThese 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.

Power Breakfast Muffins | Strength and SunshineWhen 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!

Power Breakfast Muffins | Strength and SunshineSo 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 😉

Power Breakfast Muffins | Strength and SunshineNow 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 😉

Power Breakfast Muffins | Strength and SunshineI 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?

Power Breakfast Muffins | Strength and SunshineOne 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

Power Breakfast Muffins | Strength and SunshineIngredients: (10 medium 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)

Power Breakfast Muffins | Strength and Sunshine

Directions:

+  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!

Power Breakfast Muffins | Strength and SunshineYea, 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!

Power Breakfast Muffins | Strength and SunshineNow 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!*

———————————————-

Stay connected:
Facebook: Strength and Sunshine
Twitter: @RebeccaGF666
Instagram: rebeccagf666
Pinterest: RebeccaGF666
Bloglovin’: Strength and Sunshine
Google+: Rebecca Pytell

Comments

  1. Laura says

    July 11, 2015 at 8:01 pm

    Yummm!!! These look delicious. I have yet to try banana flour yet, but it’s on the list. I feel like it would go well in so many different baking adventures. And I’m always up for those! Thanks for sharing:)

    Reply

    • Rebecca @ Strength and Sunshine says

      July 12, 2015 at 7:14 am

      Banana flour is so awesome! You can use a little and it acts like you used a lot! One of my favorites!

      Reply

  2. Ariana says

    March 2, 2015 at 1:02 am

    These look sooo good! I definitely have to try these. Whenever I bake I do try to make things as healthy as possible. I try to avoid using wheat flour since it doesn’t agree with me too much, and I try to keep the sugar in check by using things like bananas or applesauce. I’m not very creative though so I always try to follow recipes!

    Reply

  10. Terri says

    October 3, 2014 at 9:50 am

    I’ve never heard of banana flour, where do you buy it. I’ve never seen it at Whole Foods and they have every type of flour. They look good maybe I’ll just substitute.

    Reply

  12. Nicki says

    August 7, 2014 at 6:14 pm

    They look delicious! It’s so nice to start the day healthy, and these seem to fit the bill! Thanks for sharing with Pin Your Friday Favorite!

    Reply

  18. Marla says

    August 2, 2014 at 11:53 am

    Hi Rebecca,
    Love this recipe with all the protein, fruits & vegetables. Sounds like a great breakfast that would give you the get up and go to start your day. Thanks for sharing on Real Food Fridays Blog Hop. Will share on Pinterest, Twitter.

    Reply

  21. GiselleR says

    August 1, 2014 at 8:07 pm

    Banana flour? When did that happen? Not sure I could make these cuz that’s a lot of ingredients to have on hand at the same time lol but definitely an interesting recipe 😀
    p.s. the only way to eat muffins is with pb 😉

    Reply

  24. Sami says

    August 1, 2014 at 9:44 am

    These look so good Rebecca! I’ve made sure to save them so that I can make them before school starts and have something yummy to snack on during the day.

    Reply

  29. Emily @ Zen & Spice says

    July 30, 2014 at 2:50 pm

    I recently tried to make zucchini bread and it is a lot harder than I thought it would be! I think I made it too dense and it didn’t cook all the way through even though I baked it for 85+ minutes!
    I don’t try to make baking too healthy, I’ll substitute applesauce and bananas for butter and sugar and try to throw in some healthy fats like flax seed or peanut butter. These look really good!

    Reply

  32. jugglingrealfoodandreallife says

    July 30, 2014 at 1:54 pm

    These look great! I learn something new every day. I had no idea that banana flour existed. I can’t wait to see what you come up with next!

    Reply

  34. Casey @ Casey the College Celiac says

    July 30, 2014 at 11:30 am

    Like usual, your recipe looks absolutely delicious! It’s definitely scary tackling a meal without a baseline recipe, but when it works out, it definitely tastes even better! My latest baking addiction is granola (I can apparently never eat too much…), but I’m super excited to experiment with my new buckwheat flour when I get home from Texas! 🙂

    Reply

  48. dishofdailylife says

    July 30, 2014 at 6:57 am

    These look really good! Looks like a perfect breakfast to start the day! Do you think I could substitute the buckwheat for another flour? Long story but every time I ate buckwheat as a child, I got really sick, so I think I might be allergic to it. Maybe I’d be fine if it was mixed with something though. Pinning and sharing!

    Reply

  49. Kate says

    July 30, 2014 at 6:22 am

    Any time I find a healthy recipe for muffins, it makes my heart swoon! Well done on this being “your own” recipe! The idea of heating them up, putting PB on and mashing them a little bit has made my tummy rumble! haha.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

Read More…

Most Popular Posts

How-To Cook Beans In A Rice Cooker
Homemade Spaghetti O's (Allergy-Free, Gluten-Free, Vegan)
Easy Vegan Pad Thai (Gluten-Free, Allergy-Free)
Easy Dairy-Free Indian Butter Chicken (Gluten-Free, Paleo, Allergy-Free)
What To Avoid With A Tree Nut Allergy
How To Remove Extra Stress When You Have A Chronic Illness

Never Miss A Post



Categories

Archives