Yummy Breakfast Muffins


I set out to develop a muffin recipe that was high in protein and complex carbohydrates, contained no GMOs, and was flexible enough that I could switch some ingredients around depending on what I had in my kitchen.  The following is what I ended up with. I use only organic flours and sugar/sweeteners.


Helpful Hint:

I place cooled muffins in plastic sandwich bags (2 muffins per bag), place the sandwich bags in a larger freezer bag, and freeze. Take these out frozen and place in lunches to keep rest of lunch chilled and have a soft, tender muffin for dessert. You could even frost these before freezing for a little extra treat.

Yummy Breakfast Muffins

Makes 12 muffins
Preheat oven to 350 degrees F

Combine dry ingredients:

1-3/4 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In separate container:

Beat 2 eggs until fluffy


1/4 cup oil: olive, coconut, melted butter
1/2 – 3/4 cup milk, whey*, yogurt
1/3-1/2 cup sugar, agave or honey (adjust sweetener depending on fruit)

Additions (choose one or more):

Chia seeds – 1-2 Tbsp added to dry ingredients
Chia gel – 1/4 cup added to liquid ingredients
Fruit (2 bananas, 1/2-1 cup berries, etc.) – mash and add to liquid ingredients before combining with dry ingredients
Cheese: cream, cheddar, goat — soften, cream and add to liquid ingredients before combining with dry ingredients
Lemon, orange, lime juice and zest – add 1/4 cup of juice and 1-2 tsp zest, maybe some lemon/orange extract (to taste) to liquid ingredients adjusting other liquid
Spice muffins: 1 tsp cinnamon, 1/2 tsp ground cloves, and a little molasses
Gingerbread muffins: 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 cup lemon juice and molasses
1 cup grated carrots or zucchini
Chopped nuts
1 tsp Vanilla or chocolate or almond extract

Combine wet and dry ingredients until just mixed (do not overstir — you want a tender crumb).

Place paper cups in muffin pan and spray with oil (not baking spray — made from GMOs unless organic). Fill cups nearly to the top.

Bake for 18-22** minutes at 350 degrees F.

Remove muffins from pan immediately and allow to cool a few minutes before attempting to not eat the whole batch. Delicious served with butter, preserves, softened cream cheese, goat cheese, or just plain.

*Drain homemade or store-bought yogurt in muslin or multiple layers of cheesecloth to obtain whey which is high in protein.

**The texture and moisture of the muffins will vary a little bit depending on your additions, so be sure to check them with a toothpick before removing from the oven. I tend to take from the oven when there is just a little crumb on toothpick. They dry out a little as they cool.


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