When you work full-time and are constantly on the GO, or have children to run to school or weekend soccer practice, breakfast is often replaced with fast foods or not even eaten at all! Don’t neglect this important meal. Really, these DELICIOUS muffins are not only tasty but filled with vitamins and protein. Pea flour has one of the highest protein content. Four tablespoons have 27 grams of protein. Now, that’ll kick-start your day!
Be creative and add your own touches to this yummy batch of muffins. The best thing about them is that they freeze well, and you can make enough for the week. I love them sliced and toasted in my toaster oven. Add a dollop of my Chai Cashew Butter or a nice slab of organic butter on top, and yum! How convenient is that for a healthy start?
TURMERIC SWEET POTATO PROTEIN NUT MUFFINS
Ingredients
- Muffins
- 1 cup pea flour or cassava flour or 1/2 and 1/2 cup of each
- 1/4 cup almond flour
- 1/4 cup flax seed meal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp chai spice or 5 Chinese Spice or allspice.
- 1/2 tsp cardamon powder
- 1/4 tsp black pepper
- 1/2 tsp Himalayan salt
- 2 tbsp freshly grated turmeric or 1 tbsp ground
- 3 large eggs
- 1/4 cup melted ghee
- 1 tsp homemade vanilla or store-bought
- 1/2 cup 100% maple syrup or honey
- 1 grated apple skin on
- 1 shredded medium zucchini
- 2/3 cup sweet potato puree or pumpkin puree
- 1/2 cup shredded carrots about 2 medium
- 1/2 cup raw coconut flakes
- 1 cup chopped nuts pecans, almonds, brazil nuts etc.
- Optional Additions if not avoiding fructose
- 1/2 cup raisins or organic cranberries
- 5 fresh dates
- 5 dried figs chopped
- 5 dried pineapple chunks
- 1 cup blueberries fold in last
Directions
- Step 1 Turn on over to 375 or 185c
- Step 2 Place all the dry ingredients in a medium bowl (the first 11 ingredients). Whisk them around with a fork until well blended. Set aside.
- Step 3 In a large bowl, beat the eggs with a fork or blender then add the wet ingredients. Basically, the remaining ingredients are except for the blueberries. You can add the optional dried fruits at this time as well if you are not controlling your fructose.
- Step 4 Slowly sprinkle in the dry mixture into the wet mixture. When mixed well, fold in the blueberries if using.
- Step 5 Grease muffin tin or use paper lining and fill 2/3 rd full.
- Step 6 Bake for 15 to 20 minutes. Check with a toothpick to make sure the centers are done.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.