AND end this ridiculous long blogging break!
This has been one wild and crazy summer, and by wild and crazy I mean one huge wedding after another. Some of our most precious and closest friends all got married in one summer, and it was amazing. Lots of tears (happy), drinks and dancing had by all. There’s nothing quite like the feeling of realizing you’re growing up and becoming real happy people contributing to the world. But more on that later…
Back to food! So we’ve been discussing different diets and trends, and are always constantly on the hunt to be the healthiest we can while eating yummy things and of course shopping at farmers markets (obsessed).
Lately we’ve been exploring and experimenting with vegetarian and vegan options, mostly ones that are good for contributing to training schedules and post work outs. One of the hardest meals to get both healthy and tasty in one bite is breakfast. That’s why I took some inspiration from this recipe (they’re really funny) and added some of my own touches to make a vitamin and nutrition packed breakfast muffin! Try them and experiment with them any way you like, and as always let me know your thoughts and tweaks! Xo
- 2 cups Spelt flour
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp flaxseeds, ground
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts
- 2 cups cooked quinoa (1/2 cup uncooked to 1 cup water)
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1/4 cup dark brown sugar (or coconut sugar if you have it)
- 1/4 cup almond milk
- 1/2 cup orange juice
- handful turbinado sugar for topping (optional)
- 1/2 cup shredded zucchini (on a box grater)
- Cook quinoa if not already done so. Add 1/2 cup to 1 cup boiling water. Cover, and cook about 10 minutes. Fluff with a fork and allow to cool.
- Preheat your oven to 375. Lightly grease muffin tin with coconut oil.
- In a large bowl, combine flour, oats, spices, baking powder, baking soda and salt.
- Grind flaxseeds into a powder using a spice or coffee grinder; add to dry ingredients, along with the blueberries and walnuts.
- Separately mix the orange juice, quinoa, maple, brown sugar, milk and zucchini. Once combined, mix the wet ingredients into they dry, stirring only enough to evenly distribute.
- Evenly distribute batter among muffin tin. They don’t rise significantly, so I recommend filling them up to the top, finishing with sugar on top.
- Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into a muffin center.
- Let cool for a bit, then place on to a wire rack.
Store in the refrigerator for about 4 days