Hummingbird Breakfast Muffins
These are great to take into work, school or for an after morning workout snack. To accommodate nut allergies, substitute an extra cup of buckwheat flour for the almond flour. Gluten-Free. Dairy-Free.
- 1 cup almond flour
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 3 large eggs
- 2 ripe bananas
- ½ cup unsweetened applesauce
- 1⁄3 cup coconut oil
- 2 tablespoons organic butter, melted
- 1⁄3 cup raw honey or yacón syrup
- 1 tablespoon apple cider vinegar
- ½ cup almond milk (buttermilk or plain Greek yogurt can be substituted)
- ¼ cup sunflower seeds
- ¼ cup Chia seeds
- ¼ cup sesame seeds
- ½ cup dried cranberries
- ½ cup pitted and chopped dates
- 1 cup carrot, finely shredded
- 1 cup zucchini, finely shredded
- In a blender, combine the eggs, coconut oil, butter, raw honey, bananas, applesauce, cider vinegar, almond milk, and chopped dates. Blend well.
- Combine all the dry ingredients in a large bowl, along with the grated carrot and zucchini. Add the wet ingredients to the dry ingredients. Gently stir until just combined. Refrigerate for an hour (or you can keep the batter in the fridge overnight and bake it in the morning).
- Preheat the oven to 350° F and line a large muffin tin with paper liners.
- Scoop the batter into the muffin cups. Don’t be afraid to make them quite full, because these muffins will not rise significantly.
- Bake the muffins for 25 minutes until golden brown (a skewer inserted in the middle should come out clean).
- Allow the pan to cool on a wire rack for 5 minutes and then remove the muffins from the pan so they can continue to cool.
- If you like a sweeter muffin, you can add ¼ cup more honey or brush the tops with a little honey in the last 5 minutes of baking. This gives them a crunchier top.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/