We all know breakfast is the most important meal of the day, but how many of us has the time or makes the time to actually have breakfast? Well my husband never eats breakfast and I decided to help him change that habit or lack of. This week I made a gluten, dairy and egg free batch of blueberry and raspberry muffins. So he would have something healthy and nutritious to start the day!
Muffins are a great way to start the day without packing on many calories depending what you put in them. Hubby has a sweet tooth so I still need to add some sweetness in them, but instead of traditional processed cane sugar you can add substitutions such as Raw Sugar, Maple Syrup, Agave, Honey, Stevia…
White flour is known to be very versatile, but I can’t make myself trust it anymore with all the chemicals found in it, so I use coconut, almond or spelt flour.
For those following Gluten free and Vegan recipes, this may be a good choice as I left eggs out and used almond milk instead. This was my first attempt to make this recipe, I was inspired by a fellow blogger and changed a few things to give it a twist and make it my own. And apparently it was a success at hubby’s work, because the batch I sent with him to share with his colleagues- was all gone!!
1 cup spelt flower
1 teaspoon of kosher salt
2 table spoons oats
1 cup of fresh blueberries
1/2 cup of fresh raspberries
1 cup raw sugar
1/3 maple syrup grade A
1-1/2 cup almond milk
1/3 coconut oil
2 teaspoons of baking soda
Tips: Just add all ingredients in mixer as you would with any other cake mix, preheat oven to 350 and let it cook for 35-40 min. Et voila!