{"id":1716,"date":"2024-09-30T13:53:08","date_gmt":"2024-09-30T19:53:08","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1716"},"modified":"2024-09-30T13:54:25","modified_gmt":"2024-09-30T19:54:25","slug":"breakfast-muffins","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2024\/09\/30\/breakfast-muffins\/","title":{"rendered":"Breakfast Muffins"},"content":{"rendered":"<p>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!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1\/3 cup plus 2 tbsp pumpkin seeds<\/li>\n<li>1\/3 cup plus 2 tbsp pecans<\/li>\n<li>1\/4 cup plus 1 tbsp hulled sunflower seeds<\/li>\n<li>2 tbsp flax meal with 1\/4 cup boiling water (or 2 eggs instead)<\/li>\n<li>1\/3 cup plus 1 tablespoon brown sugar<\/li>\n<li><span style=\"font-size: revert;\">1 cup all-purpose flour<\/span><\/li>\n<li><span style=\"font-size: revert;\">1\/2 cup whole wheat flour<\/span><\/li>\n<li><span style=\"font-size: revert;\">2 and 1\/4 teaspoons baking powder<\/span><\/li>\n<li><span style=\"font-size: revert;\">1 and 1\/2 teaspoon ground cinnamon<\/span><\/li>\n<li><span style=\"font-size: revert;\">3\/4 teaspoon kosher salt<\/span><\/li>\n<li><span style=\"font-size: revert;\">1 cup unsweetened applesauce<\/span><\/li>\n<li><span style=\"font-size: revert;\">1\/2 cup virgin or refined coconut oil (refined for less coconut flavour), warmed gently to liquefy<\/span><\/li>\n<li><span style=\"font-size: revert;\">1\/4 cup maple syrup<\/span><\/li>\n<li><span style=\"font-size: revert;\">2 teaspoons vanilla extract<\/span><\/li>\n<li><span style=\"font-size: revert;\">1 cup frozen blueberries (or whatever berries of your choosing)<\/span><\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Heat oven to 350F<\/li>\n<li>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.<\/li>\n<li>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).<\/li>\n<li>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.<\/li>\n<li>In a large bowl, mix all of the dry ingredients together &#8211; flour, baking powder, salt, and cinnamon.<\/li>\n<li>In a separate bowl, whisk together all the wet ingredients &#8211; flax mixture (or 2 eggs), coconut oil, applesauce, maple syrup, and vanilla.<\/li>\n<li>Pour the wet ingredients into the dry bowl and whisk just enough to combine. Don\u2019t over-mix or the muffins will come out tough.<\/li>\n<li>Switch to a spatula to gently fold in the toasted and cooled seeds and nuts as well as the frozen blueberries.<\/li>\n<li>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.<\/li>\n<li>Top each one with the seed and brown sugar mixture and bake in the oven (still 350) for about 25-30 minutes.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/youtu.be\/ixNODKE7ftA?si=_bYopqshXjl8e9ip\">Dessert Person<\/a> for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":1717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[38,18],"tags":[],"class_list":["post-1716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-muffins","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2024\/09\/IMG_2316.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-rG","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1716"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1716"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1716\/revisions"}],"predecessor-version":[{"id":1719,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1716\/revisions\/1719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/1717"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}