Thursday, August 15, 2013

Raspberry Breakfast Muffin for Two

Are you looking for a delicious satisfying breakfast but generally steer clear of waffles, pancakes and muffins?  If you're craving that carb-y muffin-y type breakfast treat, look no further.  This is a gluten-free, vegan, no-sugar way to satisfy that sweet tooth and pack in some protein in the wee hours.  It'll keep you energized and not make you hungrier that seems to happen way too often when we indulge in sugary fat-laden breakfasts.

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

Serves 2


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


Super easy: rub coconut oil on inside of ramekin or desired dish.  I literally use my fingers and dip into the coconut oil jar, but if you share foodstuff with others, maybe use a napkin or paper towel edge. (I don't think my husband even knows where I keep the coconut oil, so we're good).

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
5.  Fill ramekins 1/2 to 3/4 full and bake 28-34 minutes or until inserted knife or toothpick comes out clean.  Let cool, run a knife along ramekin edge to loosen, invert and serve warm.

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!
**For additional protein, I used 1/2 cup quinoa flour (coconut flour tastes great too),  2 tablespoons  garbanzo bean flour, 1 tablespoon brown rice flour, and 1 tablespoon tapioca flour.
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!

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