When the kids are getting ready for back-to-school, it’s easier to have a quick breakfast on hand to get them going in the morning. Consider making a batch of these at the beginning of the week, or store them in the freezer for something on the go. Serve alongside a nutrious smoothie recipe, and you’ve got yourself a balanced breakfast.
- Five Breakfasts On-The-Go
- Tony Gonzalez’ Vegan Smoothie
- Green Smoothie Tips
- Eleven Healthy Fresh Juice Recipes
If packing these for school lunches, remember to leave out any nuts and use nut-free milks if your kids belong to a nut-free school.
Apple Cinnamon Muffins
Makes 12 muffins
Streusel Topping
2 tablespoons unrefined cane sugar
1/3 cup chopped pecans
3/4 teaspoon ground cinnamon
Muffin Batter
2 cups spelt flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unrefined cane sugar
1/4 cup melted coconut oil
1 1/2 cups unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup nondairy milk mixed with 1 teaspoon cider vinegar
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch
Preheat oven to 400 degrees F. Lightly oil a 12-capacity muffin pan.
To make the streusel, put the sugar, pecans, and cinnamon in a small bowl. Mix well.
To make the muffin batter, put the flour, baking soda, baking powder, salt in a medium bowl. Whisk well to combine. Put the sugar, oil, applesauce, and vanilla extract in a large bowl. Whisk until well combined. Add the flour mixture to the wet mixture in two batches, alternating with the nondairy milk/cider vinegar mixture, mixing until just combined. Stir in the apple pieces.
Divide the mixture among the 12 muffin cups. Sprinkle with the streusel.Bake for 20 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack before serving.
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Double Cranberry Almond Muffins
Makes 12 muffins
1 1/2 cups spelt flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 cup nondairy milk
2 tablespoons flaxmeal
6 tablespoons melted coconut oil
3/4 cup coarsely chopped fresh cranberries
1/3 cup dried cranberries
1/2cup coarsely chopped almonds, toasted
3/4 cup unrefined cane sugar
Preheat the oven to 375 degrees F. Lightly oil a 12-capacity muffin pan.To make the muffin batter, put the flour, baking powder, baking soda, cinnamon, salt, and ginger in a large bowl. Add the nondairy milk, flaxmeal, and coconut oil. Stir just to combine. Stir in the cranberries, almonds, and sugar. Mix just to combine once more.
Divide the mixture among the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack before serving.
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Berry Walnut Muffins
Makes 12 muffins
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups spelt flour
2 tablespoons flaxmeal
1/8 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
1/2 cup unsweetened applesauce
1/4 cup coconut oil, melted
Zest of 1 large lemon
1/2 pint blueberries
1 cup chopped walnuts, toasted
Preheat oven to 350 degrees F. Lightly oil a 12-capacity muffin pan.
Put the strawberries and 2 tablespoons of the sugar in a small bowl. Set aside for 15 minutes.
Put the flour, flaxmeal, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Mix well.
Put the banana, applesauce, coconut oil, remaining sugar, strawberries (with juices), and zest in a large bowl. Mix once more. Add the flour mixture to the strawberry mixture. Mix to combine. Stir in the blueberries and walnuts.
Divide the mixture among the 12 muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack before serving.
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Banana Chocolate Chunk Muffins
Makes 12 muffins
2 cups spelt flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup unrefined cane sugar
3/4 cup nondairy butter, such as Earth Balance, melted and cooled
1/3 cup nondairy milk mixed with 1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
1/2 cup chocolate chunks
Preheat oven to 375 degrees F. Lightly oil a 12-capacity muffin pan.
Divide the mixture among the 12 muffin cups. Bake for 18 to 22 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack before serving.