December 8, 2010
On the weekend, breakfast is my favorite meal of the day. Jeff and I have perfected our Saturday morning breakfast, which we take turns making: soft scrambled eggs with cheese and finished with a sprinkle of sea salt; crispy bacon and a buttered, toasted bagel from St. Urbain or Griffs — depending on where we did our grocery shopping. Saturday morning breakfast is best enjoyed on the couch and will keep you full well in to the afternoon. Or whenever the desire for a Le Gourmand cookie becomes unbearable.
Weekdays are a whole other story. I’ve never been one to linger in the morning, I just want to get up, get out and get on with my day. That means for most of my adult life breakfast has been enjoyed either on public transit or at my desk.
When there’s good fruit to be had, there’s nothing better than a mountain of berries topped with yogurt and homemade granola. As the last of the berries disappeared from the farmer’s market and mornings began to have that undeniable winter chill, I began to crave something I could really sink my teeth into. I was craving muffins.
I try to be virtuous when it comes to breakfast through the week and muffins generally sit closer to the cake side of the spectrum than say, the green smoothie side. Luckily, these muffins satisfied my carb craving without making me feel guilty. They are packed with protein and fibre, and the coconut oil gives them a luscious, buttery texture.
I made these one Sunday afternoon before our wedding, knowing that things were about to get a little crazy and I’d need a grab and go breakfast that packed a nutritious punch, lest I start reaching for the bagels and cream cheese. Then, I made them twice more before we left and once again as soon as we got home. If that’s not a testament to how good these muffins are, I simply don’t know what is.
Morning Glory Muffins
Makes 16-18 muffins
Adapted from That’sFit.ca
I’ve made these muffins both with and without liners. I highly recommend going for paper liners when making these bad boys, because they tend to be a little sticky when they come out of the oven. Make sure you let your coconut oil and eggs come to room temperature or else the cold egg yolk will cause the oil to get chunky.
1 cup brown rice flour
1 cup almond flour
1/2 cup Sucanat sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup rainsins
2 cups shredded carrots
1 apple, peeled, cored and chopped
1/2 cup shredded coconut
1/2 cup chopped almonds
1/3 cup sunflower seeds
3 eggs, room temperature
2/3 cup coconut oil, room temperature
1/4 cup orange juice
1 teaspoon vanilla extract
1. Preheat oven to 350F. Line muffin cups with paper liners.
2. In a large bowl, combine flours, sugar, cinnamon, ginger, baking soda and salt. Mix well.
3. In a separate, large bowl combine raisins, carrots, apple, coconut, almonds and seeds and combine. Add coconut oil and mix until well-coated.
4. Whisk eggs with juice and vanilla in a small bowl. Add the egg mixture to the fruit and nuts, combine well.
5. Fold nut mixture into flour and mix until no dry flour is visible.
6. Bake for 20-25 minutes, until golden brown and springy to the touch. Cool in the pan for 5-10 minutes then remove on to a wire rack. Store in an airtight container in the fridge for up to one week or in the freezer.