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Hearty Fruit and Nut Breakfast Muffins

BY ELIZABETH BORELLI

If you lack the patience for baking yet still relish the proceeds, this simple path to a super healthy breakfast baked good is for you.  And before you laugh at the idea of making muffins because you would never in a million billion years have time, consider this. This easy recipe gives you the opportunity to trade 30-minutes of your life in exchange for not accidentally consuming the antifreeze in the store bakery muffin, which can’t be all that good for you.

You’ll also get 18-20 hearty, delicious whole grain muffins to energize you through you many more mornings, requiring no prep time at all, at one quarter the cost of store bought, and with all of the extra protein and nutrients to boot.

Wholewheat blueberry muffins

Ingredients

  • 2 cups whole grain pancake and waffle mix (I like Bob’s Red Mill 10 Grain or Buckwheat)
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • ½ cup honey
  • 1-2 teaspoons fresh lemon juice
  • ½ cup rice, almond or dairy milk
  • ½ cup chopped walnuts
  • 1 cup fresh or frozen berries (blueberries or raspberries work well)
  • Optional:  2 tablespoons walnut oil
  • Optional:  Paper muffin cups (I like If You Care brand), unbleached and FSC certified

Note:  You’ll save tremendous amounts of time and energy if you use muffin cups to line your pan and pour carefully for easy clean up.  Most grocery stores sell both of these items for under $10 total.  If you don’t have a muffin pan, you can use a 8” round or square pan instead.  Coat it with coconut oil before using to prevent sticking.

Instructions 

  • Preheat your oven to 350 degrees.
  • Combine the first three ingredients in a large mixing bowl.
  • Combine rice milk and honey either right in your 2-cup measuring cup to save time, or in a small bowl.
  • Blend in eggs and oil, then whisk into the dry mix until combined.  Stir in the nuts and berries, then drop into muffin cups (almost to the top) and bake for 25-30 minutes until you can insert a toothpick, knife or chopstick into the muffin and remove it free from uncooked batter. That’s it!

Muffins stay fresh for 3 days, but since these muffins don’t contain propolene gycole, you can freeze the rest and just thaw in the oven or overnight for an instant, healthy breakfast on the go, anytime.

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