This recipe comes courtesy of my husband; The Mountain Man. He’s spent the past year planning out the perfect breakfast muffin recipe; and you know what…he totally nailed it with these muffins. They are Dairy-Free, Egg-Free, Oil Free, and just spectacular. He eats one for breakfast…and I eat about 4 (because I have the appetite of a lumberjack).
These muffins are super moist, and packed with lots of great protein to keep you full until lunch time. These are also super easy to make Gluten-Free (just switch the Spelt Flour with Quinoa, Coconut, Almond, or another type of gluten-free flour).
We bake a double batch of these bad boys twice a week…because they’re THAT good.
Here’s What You’ll Need:
1 cup rolled oats; ground in a food mill or processor
1/2 cup spelt flour
1/2 cup almond flour
2 tbs hemp protein powder
1 tsp cinnamon
2 tsp baking soda
pinch of salt
1 tbs chia seeds; soaked in 3 tbs water for 5 minutes
1/2 cup almond milk
1/2 cup honey
1 tsp vanilla extract
3 small apples; peeled, cored, and chopped (we use Gala apples)
1/2 cup chopped raw walnuts
1/2 cup dark chocolate chips (you could substitute carob chips or cocoa nibs)
Preheat the oven to 350° and grease a muffin tin (or line with paper liners). In a large mixing bowl, combine ground oats, flours, cinnamon, baking soda, salt, and hemp protein powder. Stir and set aside.
In a medium bowl, combine the honey, soaked chia seeds, vanilla, and almond milk. Add the “wet ingredients” to the “dry ingredients”; stir until well combined. Fold in the chopped apples, walnuts, and chocolate chips to the batter. Spoon the batter into the muffin tin (don’t be shy with your spoonfuls, the muffins won’t rise much).
Bake for 25 minutes; or until they pass the age old toothpick test. Let cool on a wire rack. Store in an airtight container for up to 5 days.
Makes 12 muffins