Breakfast is supposed to be the most important meal of the day for 3 reasons:

1) It’s the first time you are putting something in your stomach (which is sensitive) after a multiple hour fast.

2) It creates a foreground for what your body will nutritionally require for the remainder of the day.

3) It provides sustenance for cognitive ability and motor function while we go about the beginning of our day.

With the exception of intermittent fasters, breakfast should be had by most, and the quality of it is tremendously important.  Eating a greasy, meaty breakfast is just as taxing on the body as a sugar laden one, and it appears that both animal products and refined sugar are the only American options for this meal period.

Muffins deservedly have a bad reputation because they are commonly made with refined flours and sugars, which I refuse to consume or cook with.  Hence, how we have this updated, gluten free, refined sugar free and vegan alternative.  Take these muffins on the go for your morning commute, or even in the afternoon if you’re getting a sweet tooth craving.  Just don’t eat them after dinner, because your body will store the carbs instead of use them as it would earlier in the day.

servings: 6 Texas style muffins or 12 Standard sized muffins
total time: 40 mins

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 2 ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 3/4 cup organic maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups oat flour
  • 1 cup rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped walnuts (optional)
Turn oven on to 350 degrees. In one large mixing bowl, combine flaxseed with water and stir, allowing the flax to absorb the moisture.  Lightly grease the muffin tins with coconut oil and set aside.  The flax mixture should become a thick consistency, at which point the bananas, coconut oil, maple syrup, almond milk and vanilla should be added and whisked together. In a separate bowl, mix all remaining dry ingredients evenly.  Slowly incorporate the dry ingredients into the wet ingredients, stirring for about 1-2 minutes, until all ingredients are well incorporated.  Ladle the batter into the muffin tins and bake for 30 minutes.  Use a toothpick to ensure that the muffins have cooked through.  Allow to cool before storing.

*Stash some in the freezer if you do not anticipate consuming them in a matter of days!


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