Looking for an easy breakfast option that is full of vitamins, nutritnets, protein and flavour?
These super simple muffins will make healthy eating at breakfast or snack time, a no-brainer!
-1/2 cup almond or coconut milk
-2 tsp apple cider vinegar
-1 tsp vanilla extract
-1 and 1/2 tbsp coconut oil (melt and allow to cool before adding in)
-3/4 – 1 cup spelt flour (I wasn’t precise with measuring this but definitely used just under 1 cup of flour)
-1 tbsp cocoa powder
-1 tbsp stevia
-1 tsp baking powder
-pinch of pink Himalayan sea salt
-1 cup fresh or frozen berries (I used frozen and defrosted them first)
In a bowl, mix together non-dairy milk, vanilla extract, apple cider vinegar and melted coconut oil. Set aside and allow to activate for 10-15 minutes.
In the meantime, preheat oven to 350F and get started on dry ingredients.
In another bowl, combine flour, Core Moringa Plant Protein in Dutch Chocolate, cocoa powder, baking powder, stevia and salt.
Once you have mixed together all your dry ingredients, make a well in the middle of the bowl. Add in wet ingredients and gently stir. You don’t want to over mix your batter so slowly fold ingredients together to combine.
If you are using frozen berries, be sure to defrost them before adding in. Add berries and stir only once or twice to combine.
Pour mixture into a greased muffin tray and bake for about 10 minutes.
Once done set aside and allow to cool for about 30 minutes.
*Makes 12 muffins
*this recipe is a rendition of Blueberry Mini Muffins originally created by Chocolate Covered Katie
I hope you find this info helpful and easy to follow!
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