Chocolate Chip Breakfast Muffins
As a parent there is a delicate dance between feeding your kids nutritious food you want them to eat and actually having them interested in eating it. I am always on the hunt for recipes that will entice my kids but also nourish their bodies Staying sane through this process is also a challenge. We just got back from a 5 day vacation to Florida where almost every meal consisted of plain boiled pasta with salt. But you know what, we survived to tell the tale. Now that we are home, I'm happy to be sharing this great recipe to add to your toolbox.
Breakfast can be a hard meal to master. Everyone is always in a rush and in my house, and someone is always on the cranky side. It can be tempting to put out generic cereals to eat, but let's be real, there's really nothing in there but wheat and sugar (if you are lucky). I know in my home I need to keep reinventing the wheel because I've been told my breakfast options are "boring". So here is a great breakfast muffin that is loaded with protein, healthy fats, omega 3’s and almost no refined sugars- except for those chocolate chips that will woo them over! Did I mention these store perfectly in the freezer? Win win! #kidapproved #momapproved #MyLifeMyMenu
Chocolate Chip Breakfast Muffins:
Originally posted on Sourced, a Fresh Direct Blog
Ingredients:
1 cup quinoa or almond flour (can also use chickpea or other alternative flour) 1 cup all-purpose flour 1/2 cup mini chocolate chips 2 tablespoons ground flax seed 2 teaspoons baking powder 1 1/4 tsp cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt or Himalayan salt 1/2 cup pure maple syrup 2 large eggs 1/3 cup avocado oil or other neutral oil 1 cup applesauce 1/2 your favorite milk (nut, seed, cow, etc. )
Directions: Preheat oven to 400°F.
In a medium bowl combine your quinoa flour, all-purpose flour, chocolate chips, flax seed, baking soda, baking powder, cinnamon, and salt. Mix thoroughly to combine.
Using your mixer fitted with a paddle attachment, add your maple syrup, eggs, oil, applesauce, and milk to the bowl. Mix on low just until the eggs are broken up and all the liquids are combined. Lower your mixer to its lowest speed and slowly add your flour mixture to your wet ingredients until combined. Scrape down the bowl with a rubber spatula and mix for another 15 seconds or so on medium.
Line 2 medium sized muffin pans with paper cupcake liners and scoop about ¼ cup of batter into each. The batter should come up about 3/4 of the way into the muffin pan. I like to use an ice cream scoop to help me do this. Bake for approximately 18 minutes or until the top is golden brown. It is a good idea to rotate the pan front to back halfway through the cooking time. Let the muffins cool completely before removing them from the pan.
Yields about 18 muffins.
Plan head:
This recipe is so wonderful because it freezes so beautifully. I keep only a few out for the week and I store them on the counter in an air tight container. The rest I freeze in a zippered storage bag. Every Sunday I pull out a few to defrost for the week ahead. Perfect for the upcoming school week!
