Monday, May 21, 2012

Protein Packed Breakfast Muffins (Gluten-free) Revised

After some feedback that the original recipe I posted for these muffins were turning out to wet, I've revised the recipe a little bit, and here's a better, dryer recipe. The most recent batch I made were with Hawaiian purple sweet potatoes, black berries, and cocoa nibs. Delish.

These muffins are perfect for breakfast. They are hearty and dense and pack enough of a protein punch to help keep you going for hours. Seriously- after one of these muffins, a cup of coffee and some vitamin d, I go outside and yell "Bring it on world!" (Okay, maybe I just face my morning full of energy with a smile... same difference)

1 3/4 cups almond meal
1/2 cup hazelnut meal
1/2 tsp salt
2 tsp baking powder
4Tbs ground flax seeds whisked with 12 Tbs warm water
1 cup mashed ripe banana
1 cup mashed sweet potato* (cooked)
1/4 cup olive oil

2 Tbs unsweetened cocoa nibs
2/3 cup raspberries, mashed**
If you are adding in optional ingredients (other than cocoa nibs), add in 1/2 cup ground hazelnut or 1/3 ground almond meal to counter the addition of wet ingredients.

Heat oven to 400 degrees F. Mash or use immersion blender (or beater/ electric mixer) to blend all the wet ingredients into a smooth batter. Mix the dry ingredients in a separate bowl, and then mix into the wet ingredients with a spoon. Scoop into a lined muffin tin (about 1/3 cup per tin). Bake for 25-35 minutes, or until batter has been cooked through. Eat, then conquer world.

*I have been using purple sweet potato (Okinawan potato) for muffins where I am using dark berries like blackberries or blueberries, as it gives the muffins a rich dark purple color, and orange sweet potatoes for red berries, pineapple and carrots as the muffins will be pink or orange.

**You can switch out the raspberries for any berry, or pineapple for sweeter muffins. For a savory muffin, substitute raspberries with shredded zucchini or carrot.

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