Looking for a quick grab for breakfast? Perhaps a long road trip and snacks are a must! Look no further. Here are the best muffins that are tasty, allergen free( dairy, egg, and nut) , and best of all they are packed with nutrition. Not comfortable baking? Me too. These are sure to get you over your Bake-o-Phobia. Try one and see for yourself!
Blueberry and Banana Muffins
Blueberry Breakfast Muffins
1 3/4 cups whole wheat pastry flour
1/4 unbleached all purpose flour
3/4 tsp. baking soda
2 TBSP wheat germ
1/2 tsp. salt
1/2 cup sucanat (can reduce to 1/3 cup)
1 cup soy milk (can use Rice milk or Coconut milk)
1/4 canola oil (can also use coconut oil melted)
1 TBSP apple cider vinegar
1 cup berries (fresh or frozen, blueberry)
Preheat oven to 350 degrees
Line muffin pan with cupcake liners
Sift the flour, baking soda, salt and wheat germ in a large mixing bowl.
In a separate bowl, beat sugar, soy milk, oil and vinegar (can be done by hand vigourously)
Make a well in the flours and pour in liquid ingredients
Mix quickly just until flours and liquid are combined.
Gently fold in berries ( coat the berries in a little flour first so they don't sink to the bottom)
Using a small scooper fill the muffin tins about 2/3 full
Bake for approximately 25 minutes or until muffin tops are lightly browned.
Insert toothpick. When it comes out clean, they are definitely done.
Banana Breakfast Muffins
2 cups whole wheat pastry flour
1/3 cup Sucanat (If you want extra sweetness you can add 1 TBSP of agave nectar)
1 tbsp vanilla
1 tsp. cinnamon
2 tbsp flaxseed (or wheat germ)
1 1/2 tsp baking soda
1/2 tsp. salt
1/3 cup canola oil ( you can use melted coconut oil)
4 very overripe the kind your kids won't eat MASHED bananas
1/4 water (or coconut water)
1/4 cup raisins (optional)
Preheat oven to 350
Line muffin tins with cupcake liners
In a large bowl beat sugar and oil together and then add mashed bananas, vanilla and water until combined.
In a medium bowl, sift flour, cinnamon, flaxseed, baking soda and salt (you can get away with sifting, if you mix it with a whisk to combine)
Add dry ingredients to wet and mix until just combined. Do not overmix. Fold in raisins.
Fill each tin about half way full of batter ( I use a small ice cream scoop).
Bake for 20-30 minutes until they are golden brown and an inserted toothpick comes out clean.
Blueberry and Banana Muffins
1 3/4 cups whole wheat pastry flour
1/4 unbleached all purpose flour
3/4 tsp. baking soda
2 TBSP wheat germ
1/2 tsp. salt
1/2 cup sucanat (can reduce to 1/3 cup)
1 cup soy milk (can use Rice milk or Coconut milk)
1/4 canola oil (can also use coconut oil melted)
1 TBSP apple cider vinegar
1 cup berries (fresh or frozen, blueberry)
Preheat oven to 350 degrees
Line muffin pan with cupcake liners
Sift the flour, baking soda, salt and wheat germ in a large mixing bowl.
In a separate bowl, beat sugar, soy milk, oil and vinegar (can be done by hand vigourously)
Make a well in the flours and pour in liquid ingredients
Mix quickly just until flours and liquid are combined.
Gently fold in berries ( coat the berries in a little flour first so they don't sink to the bottom)
Using a small scooper fill the muffin tins about 2/3 full
Bake for approximately 25 minutes or until muffin tops are lightly browned.
Insert toothpick. When it comes out clean, they are definitely done.
Banana Breakfast Muffins
2 cups whole wheat pastry flour
1/3 cup Sucanat (If you want extra sweetness you can add 1 TBSP of agave nectar)
1 tbsp vanilla
1 tsp. cinnamon
2 tbsp flaxseed (or wheat germ)
1 1/2 tsp baking soda
1/2 tsp. salt
1/3 cup canola oil ( you can use melted coconut oil)
4 very overripe the kind your kids won't eat MASHED bananas
1/4 water (or coconut water)
1/4 cup raisins (optional)
Preheat oven to 350
Line muffin tins with cupcake liners
In a large bowl beat sugar and oil together and then add mashed bananas, vanilla and water until combined.
In a medium bowl, sift flour, cinnamon, flaxseed, baking soda and salt (you can get away with sifting, if you mix it with a whisk to combine)
Add dry ingredients to wet and mix until just combined. Do not overmix. Fold in raisins.
Fill each tin about half way full of batter ( I use a small ice cream scoop).
Bake for 20-30 minutes until they are golden brown and an inserted toothpick comes out clean.
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