Oh glorious mornings! The promise of a new day, new opportunities, a beautiful sunrise. Too bad it has to start with the hideous sound of the alarm only followed by the mad dash to get up, out and on with the day. As beautiful as mornings can be, they are most often rushed through, either in a chaotic hurry or in a silent sprint to avoid waking anyone else. Of course you’ll be dressed and you’d never dare leave the house without brushing your teeth (on purpose anyway), but do you leave yourself enough time to enjoy a wholesome breakfast? Doubtful. The choices we make first thing in the morning influence our choices for the rest of the day. Oh, I’ll just run to a coffeehouse and grab a bagel. Didn’t get time to make lunch so I’ll just run out on my break and grab a sandwich, plus that midday coffee to keep me going. Before you know it you’re telling yourself you’ll do better tomorrow.
Its time to pay closer attention to your morning routine and set yourself up for a productive and enjoyable day. Smoothies are a great option if you’re short on time, but you run the risk of waking everyone! If you’re one of the many who scarfs down a bowl of cereal before you run out the door or grabs a bar or yogurt to eat in the car on the way, this Morning Muffin recipe is for you!
Okay, I know what you’re thinking – well, I can’t make muffins in the morning either, too time consuming. You’re right. Not many of us have time to bake in the morning, so make these over the weekend or on a weeknight after dinner. Honestly, it will be the best thing you do for yourself. Not only will you be arming yourself with a quick and healthy breakfast choice that will leave you satisfied, but you’ll be preparing yourself to take on whatever the week brings you. Feel free to take one of these goodies on the go, or with the bit of extra time you’ve gained, you may even get to enjoy eating at the table.
These muffins aren’t just tasty, they are loaded with nutrients to help keep you balanced and going all morning. The combination of almond and sorghum flours and masa harina, creates a nutritionally dense and protein packed muffin. Chia seeds are a powerhouse of value, containing fiber, protein, antioxidants, and Omega-3s. Rhubarb and strawberries are a classic pair with the perfect balance of sweet and tart. They are in season during spring so don’t miss out on your chance to get your hands on them at their freshest.
Try making these as mini muffins for the little ones (or for yourself, no one will judge you if you eat a handful!)
A few things to consider:
“Blanched” almond flour just means without the skin, don’t substitute with almond meal which will create a denser muffin. Masa Harina is a finely ground white corn flour made by cooking corn kernels and soaking them in limewater. Cornmeal and wheat flour are not good substitutes. Don’t be intimidated by Masa Harina, it can be found in your local grocery store with the other flours or online.
| gf + v |
makes 12 muffins
prep time: 15 min
cook time: 45 min
1 cup blanched almond flour
½ cup sweet sorghum flour
½ cup masa harina
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
⅓ cup coconut sugar
2 tbsp. grapeseed oil
½ cup yogurt (I used SoDelicious Coconut)
3 tbsp. chia seeds + ¼ cup water
1 tbsp. apple cider vinegar
¼ cup orange juice
zest from one lemon
1 cup chopped strawberries
1 cup chopped rhubarb
¼ cup coconut sugar
Roasted Strawberries and Rhubarb
Preheat the oven to 350º. Chop your strawberries and rhubarb, place on a baking sheet lined with parchment paper, and sprinkle with coconut sugar. Pop into the oven and roast for 20 minutes.
Chia Morning Muffins
Mix 3 tablespoons of chia seeds with ¼ cup of water and let sit until “gel” starts to form. Sift almond, sorghum, and masa harina flour into a medium sized mixing bowl along with salt, baking soda, and baking powder. In a separate bowl, food processor, or blender, combine yogurt, grapeseed oil, orange juice, sugar and apple cider vinegar. Blend until just combined. Slowly add wet ingredients into the dry ingredient bowl a little bit at a time, adding your chia gel in last and making sure it is fully incorporated. Line your muffin tin with wrappers and begin to add 1 ½ tablespoons of batter into each one. Pat down slightly to make sure the bottom of your wrapper is covered and add a spoonful of roasted strawberries and rhubarb to each muffin, cover with another scoop of batter and set into the over. Baker for 20-25 minutes, or until firm.
Make extra roasted strawberries and rhubarb, and top your muffins with that delicious sweet and tangy treat, or toast like cornbread and enjoy warm.