These mini muffins are great for breakfast. Just add a fruit and you have a delicious, nutritious meal that is high in fibre and nutrients. Although small, they are surprisingly filling and eating two will usually do the trick. Freeze them and you have a go-to snack when in a hurry. Inspiration for these was taken from a recipe in Joy McCarthy’s The Joyous Cookbook. Enjoy!
Makes 24 mini muffins.
Prep time: 15 minutes
Cook time: 18-20 minutes
What you need:
- 1 cup oat bran
- 3/4 cup almond meal (finely ground almonds)
- 1/4 cup ground flaxseeds
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup non-dairy kefir
- 1/3 cup maple syrup
- 2 tbsp avocado oil
- 3/4 cup dried Goji berries
- 1/4 cup pumpkin seeds
What you do:
- Preheat oven to 350F. Line a mini muffin pan with paper cups or grease with avocado oil
- In a medium-sized bowl, combine the dry ingredients: oat bran, almond meal, ground flaxseeds, baking soda, cinnamon, nutmeg and salt. Mix well.
- In a small bowl, whisk together the eggs and kefir. Add the avocado oil and maple syrup. Whisk until you have a homogenous consistency.
- Pour the wet mixture into the dry mixture. Mix until combined (don’t overmix). Fold in the Goji berries and pumpkin seeds until evenly distributed throughout the mix.
- Spoon into the prepared muffin cups. Fill to the top. Cook in the oven for 18 to 20 minutes or until golden brown and firm to the touch. Remove from the oven and let cool.
- Replace the kefir with some yogurt (use a more liquid one).
- Replace the Goji berries with another dried fruit.
- Replace the pumpkin seeds with sunflower seeds or chopped pecans.