Who doesn't love eating a delicious muffin? Unfortunately, many store-bought muffins are full of added sugars, preservatives and sometimes even fat. Seldom it’s easy to cave at the coffee shop even with the calories listed because you’re either in a hurry, or you think “whatever, it looks good." This recipe is super easy to make and tastes amazing!
Pop them into a glass or Tupperware container and you’re good to go. These guys contain so much goodness. They include flaxseeds which are full of fiber, antioxidants, and low GI (glycemic index); Hemp seeds which have all the essential amino acids; Sunflower seeds that have Vitamin E; and, Coconut oil for energy. There is even some maca thrown in there for extra endurance. And, the only sweetener is a little maple syrup, vanilla extract, and unsweetened applesauce. That, my friend, is the reason I named them “power muffins.”
I love simple recipes, so if you want to eliminate a number of ingredients, you can use 2 cups ground flax omitting the oat flour and hemp, and remove the sunflower seeds. Honey can be used in place of maple syrup. A mashed ripe banana can be used in place of the applesauce! You can also use slivered almonds or walnuts (or any other nut of choice!) in place of the sunflower seeds!
What You'll Need
1 cup ground flaxseed
1/2 cup oat flour (just blend oats until it turns into powder)
1/2 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup maple syrup
1 tablespoons baking powder
1 tablespoon ground cinnamon
1 tablespoons maca
½ tsp sea salt
1/4 cup unsweetened applesauce
1/2 cup milk of choice (I use unsweetened almond)
2 tablespoons coconut oil (melted)
1 tablespoons pure vanilla extract
What You'll Need To Know
Preheat oven to 350 degrees F.
In a medium size bowl, add all dry ingredients together and mix with a spoon.
In a small bowl, add all wet ingredients including the melted coconut oil and eggs and whisk until well combined.
Pour wet ingredients into the dry ingredients bowl and stir with a spoon until just combined. Do not over mix.
Spoon mixture into muffin (greased or lined) tin cups.
Bake for 20 minutes.
Allow cooling on a cooling sheet for 30 minutes before storing in an air-proof container.
This recipe first appeared on AskLeahRenee.com.