I wanted to ask if you had a recipe for healthy energy muffins that I can incorporate “good stuff” and can take on the go in the mornings (but not feel guilty that I’m eating a “muffin” lol)?! Thanks! -Vivian, CA
Absolutely! Well, to be honest, no, not other than these muffin tin frittatas and healthy blueberry muffins! I haven’t made a muffin recipe to cater specifically to boost energy levels using super foods (these matcha energy balls are delicious, but don’t exactly fit the “muffin” category) and making it filling enough to carry on until lunch. But now I’ve been inspired to create one!
Muffins are absolutely delicious but are often loaded with ingredients that don’t serve us well (other than our tastebuds) and are a recipe for a mid-morning snooze fest. Or a mid-morning binge because you’re shaky from all the sugar in the muffin and coffee you drank with it. No thanks! So let’s make a muffin serve you well. They’re just so easy to grab-and-go and have a decent shelf life. Sometimes it’s easy to cave at the coffee shop even with the calories listed because you’re either in a hurry or you think “whatever” it looks good – but carve out a little bit of time and make these to have all week long! Pop them into a glass or tupperware container and you’re good to go! And if you happen to have made the date paste I posted the recipe for recently in the fridge, I guarantee it would taste amazing spread onto the muffin for some additional nutrients and sweetness.
These guys contain so much goodness. They contain flaxseeds which are full of fiber, antioxidants, and low GI (glycemic index). Hemp seeds which have all the essential amino acids. Sunflower seeds that have Vitamin E. Coconut oil for energy. Some maca thrown in there for extra endurance. And the only sweetener is a little maple syrup, vanilla extract, and unsweetened applesauce! That, my friend, is the reason I named them “power muffins”.
- 1 cup ground flaxseed
- 1/2 cup oat flour (just blend oats until it turns into powder)
- 1/2 cup hemp seeds
- 1/4 cup sunflower seeds
- 1/4 cup maple syrup
- 1 TB baking powder
- 1 tablespoon ground cinnamon
- 1 TB maca
- ½ tsp sea salt
- 1/4 cup unsweetened applesauce
- 4 eggs
- 1/2 cup milk of choice (I use unsweetened almond)
- 1/3 cup coconut oil (melted)
- 1 TB pure vanilla extract
- Preheat oven to 350 degrees F.
- In a medium size bowl, add all dry ingredients together and mix with a spoon.
- In a small bowl, add all wet ingredients including the melted coconut oil and eggs and whisk until well combined.
- Pour wet ingredients into the dry ingredients bowl and stir with a spoon until just combined. Do not over mix.
- Spoon mixture into muffin (greased or lined) tin cups.
- Bake for 20 minutes.
- Allow to cool on cooling sheet for 30 minutes before storing in an air-proof container.
- I love simple recipes, so if you want to eliminate the amount of ingredients, you can use 2 cups ground flax omitting the oat flour and hemp, and eliminate the sunflower seeds. Honey can be used in place of maple syrup. A mashed ripe banana can be used in place of the applesauce! You can also use slivered almonds or walnuts (or any other nut of choice!) in place of the sunflower seeds!