A super tasty breakfast muffin that you can store in the freezer and grab and go as needed! This recipe is vegan, but is versatile to whatever your preferences are!
Ingredients
- 1/3 cup plus 2 tbsp pumpkin seeds
- 1/3 cup plus 2 tbsp pecans
- 1/4 cup plus 1 tbsp hulled sunflower seeds
- 2 tbsp flax meal with 1/4 cup boiling water (or 2 eggs instead)
- 1/3 cup plus 1 tablespoon brown sugar
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 and 1/4 teaspoons baking powder
- 1 and 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1 cup unsweetened applesauce
- 1/2 cup virgin or refined coconut oil (refined for less coconut flavour), warmed gently to liquefy
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup frozen blueberries (or whatever berries of your choosing)
Directions
- Heat oven to 350F
- Place 1/3 cup of pumpkin seeds and pecans along with the 1/4 of sunflower seeds into a baking sheet. Toast the seeds and nuts for about 5 minutes or until you smell them. Set aside to cool.
- Combine your flax meal with 1/4 cup of boiling water. Set aside to thicken and cool. This will act as a vegan binding agent, but if you want to skip this step, you can use 2 eggs instead (see below).
- Combine the additional tablespoons of the seeds and pecans into a small bowl along with 1 tbsp brown sugar. Stir to combine and set aside for later. As an option, you can also add a teaspoon chia seeds or poppy seeds for extra crunch.
- In a large bowl, mix all of the dry ingredients together – flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together all the wet ingredients – flax mixture (or 2 eggs), coconut oil, applesauce, maple syrup, and vanilla.
- Pour the wet ingredients into the dry bowl and whisk just enough to combine. Don’t over-mix or the muffins will come out tough.
- Switch to a spatula to gently fold in the toasted and cooled seeds and nuts as well as the frozen blueberries.
- Line your muffin pan with either liners or a neutral oil and evenly distribute the batter into each cup. Should be about a scant 1/4 cup or 4oz per muffin cup.
- Top each one with the seed and brown sugar mixture and bake in the oven (still 350) for about 25-30 minutes.
Thanks to Dessert Person for the recipe!