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