This recipe makes two big "muffins" so if you are looking for a treat for you and that special someone, this is it. Or maybe you have terrible willpower and know if you made a batch of muffins you'd quickly consume half a dozen. Either way, this is a foolproof way to get a tasty breakfast muffin without the guilt, sugar, and all the rest associated with your typical giant muffin, and will energize you for that jog or pilates sesh later today.
Raspberry Breakfast Muffins
3/4 cup gluten-free flour**
1/2 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons ground chia seeds mixed with 6 tablespoons water
2 tablespoons applesauce
3 tablespoons unsweetened vanilla coconut milk or almond milk
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla
1/3 cup fresh raspberries or berry of your choice
1. Prep 2 ramekins with coconut oil (rub it along the inside). You can also use large muffin tins.
2. In a medium bowl, mix chia seeds with water and let stand to thicken a few minutes. (This is an easy trick to use in place of eggs in most recipes).
3. Add melted coconut oil, applesauce, nondairy milk, and vanilla.
4. Whisk together gluten-free flour (see my mix suggestion below), powder and soda, and add to wet. Fold in berries, and if batter seems too dry, add in 1-2 tablespoons applesauce or water as needed.
|If you don't have a whisk handy, use a fork|
|3/4 full makes for a giant muffin that may take a few minutes longer to bake|
|no idea how these taste cold; they won't last that long!|
My fave coconut milk in the world is the So Delicious brand (link above). It's creamy and sweet yet unsweetened and extremely low in calories; impossible but true!