It FINALLY happened! All boxes of cereal are gone from my house, and I don’t plan on buying anymore. I’ve made the decision that breakfasts are going to be more than just a bowl of cereal and milk. This is in no way a condescension on anyone who does. It’s really just an excuse for me to get creative with breakfast. More than anything, it’s so I can give my family love in the best way I know how to express it… Food!
I’ve slowly been trying to make this shift by encouraging Bowie to make hot oats for breakfast, cold over night oats, or Dave scrambles him up some eggs in the morning. Well, now that the ‘healthy’ cereal and ‘weekend’ cereal is consumed, it was time to start planning. I already knew the kinds of things that I wanted to do. I want us to to have options. That being said, I decided to have some muffins and waffles at the ready. Of course, you know me. These aren’t gonna be sugar filled muffins, or syrup topped waffles. As delicious as those are, and yes, we do eat them, the purpose of this weekend’s project was for us to get a nice healthy, filling start to our day!
..and don’t forget these!
Eggs and fresh fruit will accompany the muffins, and my homemade nut butters will top the waffles along with some banana slices, because let’s be real, peanut butter and bananas were meant to be together! So let get to some recipes.
Tart Cherry Nut Muffins
1/4 cup canola oil
1 tablespoon vanilla extract
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/4 cup coconut sugar
1 tablespoon cinnamon
1/2 cup chopped almonds
1/2 cup dried tart cherries
1/2 cup pepitas plus more for topping
1. Preheat oven to 350 degrees.
2. In a small bowl whisk the eggs, oil, and vanilla extract. Set aside.
3. In a large bowl, combine flour, baking soda, coconut sugar, and cinnamon.
4. Add wet ingredients to the dry. Then mix in almonds, dried cherries, and 1/2 cup pepitas.
5. Pour battered into prepared cupcake tin (lined with paper or greased) and top with more pepitas.
6. Bake 25 minutes or until inserted toothpick comes out clean.
Makes 8 muffins.
Peanut Butter Muffins
¾ cup whole wheat pastry flour
1/4 almond flour
1/2 cup oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup natural unsweetened applesauce
2/3 cup creamy peanut butter (I used homemade)
3 tablespoons honey
3 tablespoons dark brown sugar
1 large egg
2 teaspoons vanilla extract
½ cup Greek yogurt
1. Preheat over to 375•. Whisk together the flours, oats, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.
2. In a large bowl, stir together the applesauce and peanut butter. Mix in the honey, sugar, egg, and vanilla, and then stir in the Greek yogurt
3. Add the dry ingredients to the wet ingredients.
4. Drop the batter into prepared muffin tin. (Paper lined or greased tin)
5. Bake 15 minutes or until toothpick comes out clean.
Makes 12 muffins
Sweet Blue Cornmeal Waffles
1 cup buttermilk
1/4 cup butter (or coconut oil) melted
1 1/2 tsp pure vanilla extract
2 Tbsp maple syrup
1 1/4 cup almond flour
3/4 cup blue corn meal
2 Tbsp flaxseed meal
1 1/2 tsp baking powder
1 Tbsp sugar
1. Whisk together buttermilk, melted butter, vanilla extract and maple syrup. Set aside.
2. Add dry ingredients to a large mixing bowl and whisk until well combined.
- 3. Pour wet ingredients to dry, and mix until just incorporated. Let set for 10-15 minutes. While batter is resting, preheat waffle iron.
4. Once waffle iron is hot, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook times will vary depending on waffle iron. Mine too 3-4 minutes.
Makes about 5 waffles.
Serve immediately with desired toppings. Or store leftovers in a freezer safe bag and reheat in the toaster for best results.
I hope you enjoy these recipes as much as we do! As always, whenever I link a recipe to a site, go have a look around… it’ll always be worth your time!