Friday, 10 July 2015

Pineapple Breakfast Muffins

This hearty breakfast muffin is perfect for those early mornings where you need a quick, healthy meal on the go! Oats, bran cereal, eggs, hemp seeds, pineapple...all yummy breakfast ingredients wrapped up in one compact little muffin. It will keep you satisfied until lunch-time! And there are rumours that oatmeal helps with milk production for all you breast-feeding mamas out there:)
Start your morning off right with these healthy muffins!

Ingredients (makes a dozen muffins)
  • 1 large can (540 ml) crushed pineapple 
    • packed in pineapple juice, NOT syrup
  • 2 eggs
  • 1 tsp real vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 1/2 cup instant oats
  • 1/2 cup bran cereal 
    • Try to find a brand low in sugar, I use Blue Menu Fibre First 
  • 1/4 cup hemp seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Tip! Throw in some shredded unsweetened coconut, walnuts, pumpkin seeds, raisins or even dark chocolate chips!

  1. Preheat oven to 350 F. 
  2. Grease muffin pan with coconut oil.  
  3. Drain crushed pineapple using a sieve. You won't need the juice for this recipe.
  4. In a medium sized bowl blend drained pineapple, eggs, coconut oil, maple syrup, and vanilla extract.
  5. In a separate bowl, combine dry ingredients.
  6. Add dry to wet and stir until just combined.  Let sit 5 minutes for absorption.
  7. Fill 12 muffin tins with batter.
  8. Bake for approximately 30 minutes. 
  9. Let cool, remove from pan and enjoy!
  10. Store leftover muffins in a sealed container and refrigerate.
    Pin me!
What are your quick breakfast solutions? Try this healthy muffin recipe and let us know how you like them!

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