Oh, the joys of breakfast.
I never understood people who decide to skip it. It’s the jumpstart of your whole day, the kick in your metabolism’s engine.
Without it, I feel sluggish, boorish, lacking.
But wait- who decided fried dough with sugary syrups is an acceptable or even intelligible way to start the day? Not I.
Thus, this muffin was born. It is so healthy. (That’s basically been my mantra as of late.) If it’s healthy, I’m happy. If it’s vegan, I’m happy.
Did I mention these are slathered in homemade coconut cashew butter?
Because they are. Trust me, they’re as good as they sound. And so healthy!
Green Breakfast Muffins
2 1/2 cups baby spinach
1/2 cup all natural applesauce
1 tsp vanilla extract (or butter extract, either works)
1 1/2 tsp cardamom
3 tb sweetener (I used Truvia)
1/4 cup liquid sweetener (agave nectar or maple syrup)
1/2 cup whole wheat flour
1/2 cup wheat bran
1/2 cup oatmeal
1 tsp baking soda
1/2 tsp baking powder
Combine spinach, applesauce, extract, cardamom, sweetener, and liquid sweetener in food processor or blender. Pulse until spinach is completely smooth, and no pieces remain.
In bowl, sift flour, bran, oatmeal, soda, and powder until even. Stir into wet ingredients until moist throughout. Fill muffins tins 2/3 full, and top with flax seeds.
Bake at 350 degrees for about 25 minutes, until centers are cooked and tops are just browned. Let cool completely. Makes about 4 muffins.
Coconut Cashew Butter
2 cups cashews
1/2 cup coconut flakes, unsweetened
1/4 cup liquid sweetener (agave preferred)
1/8 cup applesauce or almond milk
Combine all ingredients in food processor until smooth and creamy. If necessary, add more applesauce or almond milk until butter is smooth.
I’ve been so busy as of late, apologies for intermittent posts!
I ordered an actual DSLR (a Canon Rebel XTi) so I can take actual photos that don’t require photo editing just to have bokeh!
On the topic of impulsive online orders, I found this shirt and absolutely had to have it (don’t judge):
And on that non-embarassing note…