Wednesday, June 5, 2013
Berry Healthy Superfood Muffins
Breakfast in our house always involves heavy-duty negotiations. The girls...particularly Big A, crave nothing but carbs. Big A, if we let her, would just sit and eat nothing but bread and honey, Little A only wants toast and butter (although you have to call it 'butter and toast' or she gets mad). It takes some cajoling to get anything else (i.e. protein, fruit, etc.) into them.
That's why I love making muffins. Unlike commercially-made muffins, that are little more than cake and usually full of sugar, harmful fats and refined flours, when you make them yourself, you can fill them with good stuff.
These ones have protein, fruit, veg, good fats and lots of fibre. But most importantly, no negotiating is necessary to get the girls to eat them: they gobbled them down so fast I'm going to have to make more very soon!
1 cup fresh or frozen cauliflower (or squash), steamed until very soft
2 ripe bananas
1 cup plain yogurt (dairy or non-dairy)
1/4 cup milk (dairy or non-dairy)
1/2 cup stevia baking blend/granulated or other sugar alternative
2 flax eggs
2 tbls white chia seeds
1 scoop (23g) Vega Almondilla powder or other vanilla protein powder (optional)
1 tsp vanilla extract
2 cups organic sprouted spelt flour (or other whole grain flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen berries (mix of blueberry, strawberry, raspberry, blackberry, cherry, cranberry, etc.)
Puree veggies and bananas in food processor until smooth. Add in yogurt, milk, flax eggs, chia seeds, protein powder and vanilla. Puree for a few seconds. Add dry ingredients and berries and pulse, just until mixed. Scoop into greased muffin tin and bake at 350F for about 26 minutes. Let cool completely before removing from pan. Makes 14-16 muffins. Keep frozen and defrost overnight or microwave for a quick breakfast.
This recipe has been submitted to Diet, Dessert & Dogs' Wellness Weekend.