Breakfast is my favorite meal of the day. The rotation goes as follows: oatmeal with berries, hemp seeds and agave, buckwheat chocolate chip blueberry pancakes, or a green smoothie. But, sometimes, I crave muffins. There’s nothing like a healthy muffin (this muffin is not glorified cake, I promise—though it tastes like it) and a giant cup of Peet’s coffee to start the day off right.
So grab a few ingredients and 20 minutes to a delicious, hearty start to your day (or as a mid-afternoon pick-me-up).
Large mixing bowl
Medium mixing bowl
Paper liners for muffin tin OR
Coconut oil to grease the tin
1 cup whole wheat pastry flour (or a healthier flour of your choice that bakes well)
2/3 cup raw sugar, Sucanat, or 1/2 cup agave nectar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup creamy natural cashew butter (or almond, sunflower, soy or peanut)
2/3 cup plus 2 tbsp of nondairy milk
2 tsp vanilla extract
2/3 cup cooked and cooled quinoa (tips for cooking quinoa)
1/2 cup cranberries
1/3 cup walnuts
Coconut oil to grease the tin, if you are not using muffin liners
Let’s get started.
Preheat oven to 350°F. Line a standard muffin tin with paper liners or grease lightly with coconut oil.
In a large bowl, whisk together the flour, sugar (do not mix in agave here, if you are using it in place of the sugar), baking powder, cinnamon, ginger and nutmeg.
In a medium-size bowl, whisk together the nut butter, non-dairy milk, agave (if you’re using it here) and vanilla.
Fold the wet ingredients into the dry, being careful not to overmix.
Fold in the quinoa, cranberries and walnuts.
Divide the batter equally among the muffin cups and bake for 20 minutes, or until a toothpick in the center comes out clean.
Let cool on a wire rack.
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