Green Breakfast Muffins

(adopted from recipe found here.)

These muffins are really, really good. In fact, I’m thinking about eating one right now. I changed the recipe a bit to get rid of the sugar. The best way to distract yourself from missing sweetness is with spices. Works every time. I added some carrot too to help with the sweetness and moisture. Then I just added a bunch of other things I figured would be good to start the day with. Next time I might even leave the honey out completely, and add more spices.

(Note: I heated one of these up in the microwave this morning and spread some almond butter on top. SO good!)

Lots and lots of good-for-you ingredients.

Green Breakfast Muffins

Ingredients:

  • 2 1/2 cups oats
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cocoa
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tbsp black chia seeds
  • 1 tbsp buckwheat groats
  • 1 tbsp flax seeds
  • 1 banana
  • 2 cups spinach
  • 1/4 cup soy milk
  • 1 heaping tbsp peanut butter
  • 1 carrot, grated
  • 1 cup applesauce
  • 1 tsp vanilla
  • 1 whole egg
  • 2 egg whites
  • 2 tbsp honey

Directions:

  • Preheat oven to 350.
  • Mix together all of the dry ingredients in a large bowl.
  • Place the banana, spinach, soy milk and peanut butter in a food processor. Process until smooth.
  • Add spinach mixture to dry ingredients and mix. Add grated carrot and mix.
  • Add all wet ingredients and combine well.
  • Pour mixture into greased muffin tins.
  • Bake for 20-25 minutes.

Secret weapon against sugar.

Before.

After.

Before.

After!

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