I make these muffins as a breakfast staple, always changing the ingredients slightly. I travel a lot and find that breakfast is the hardest meal to eat on the road and remain well nourished. I pack muffins in a bag in a large metal cookie box and put them in the hotel refrigerator. It saves from having to eat processed white flour toast, bagels etc. in the morning.
To make it easier to bake these muffins, I’ve organized all the dry ingredients in one place in my kitchen and keep the recipe in the same place. This way it’s easy to pull down the basket, assemble the other ingredients and bake. Enjoy!
Roast in the oven
1 1/4 cups flax seeds (grind after roasting)
¼ cup sesame seeds
1/2 cups millet (could use rolled oats but don’t roast the oats)
1/2 cups or a little more chopped nuts: walnut, almonds or pecans etc.
One large handful shredded think sliced (not finely chopped) coconut
2 tsp. baking powder (try to find organic due to GMO in conventional)
½ tsp. baking soda
1 Tbls. chia seeds, ground for better absorption
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 fresh nutmeg seed, grated
1/4 cup sweetener: maple syrup, agave, coconut nectar etc.
1/2 cup coconut oil
1/2 cup boiling water
4 eggs pasture raised (pastured has 2x amount of Vitamin E and other nutrients)
1 tsp. vanilla
Fruit (pick 1 or 2): 1 chopped pear, 1 chopped apple, banana or raisins, cherries
Vegetable (pick 1 or 2; optional): 1 grated carrot, 1 grated zucchini etc
Preheat oven to 350 F.
Measure ingredients to roast: flax, sesame, millet, nuts and coconut. Put ingredients on separate baking trays and roast 5 minutes or until light golden brown. If using dark flax and black sesame, roast 8 minutes and remove. I roast three trays at once. Set aside.
Grind in coffee grinder (dedicated to seeds and nuts, not coffee), flax and chia seeds. One can buy ground flax seed but it won’t taste as fresh and won’t be as nutritious due to oxidation. Place ground seeds in stand mixer.
Add to the flax and chia seeds in stand mixer dry ingredients: baking soda, baking powder, salt, nutmeg, cinnamon, sesame seeds, millet. Briefly combine dry ingredients.
Place coconut oil in a glass measuring cup. Add boiling water to the coconut oil and stir to dissolve. Set aside to cool slightly.
Crack eggs in bowl and whisk in vanilla.
Add water and coconut oil and blend for 30 seconds and then add eggs and vanilla mixture to stand mixer and combine well.
Chop nuts and fruit and grate vegetable. Add nuts, fruit, vegetable and coconut flakes to stand mixer and mix until well incorporated. If too dry add 1-2 Tbls of water and mix.
Grease muffin tin very well or use muffin liners. Let batter rest 10 minutes to fully hydrate and fill muffin tins and bake 30-35 mins until a tooth pick comes out clean and muffins begin to brown on top.