Yesterday Matt had the day off from work and I wanted to make something special for breakfast. I had these grand plans to whip up pancakes or muffins or something and we would just lounge around together and enjoy our three day weekend. Well he ended up sleeping in, I had my normal chocolate smoothie bowl and got sucked into work, and my dream of freshly baked muffins went to the winds.
We got swept up in the day and by the time afternoon rolled around that muffin craving was back in full swing.
So I peeked inside my fridge to see what I could whip up. I had coconut yogurt, applesauce, maple syrup and ripe bananas on my counter. Another version of skinny quinoa muffins is comin’ your way!
Muffins are a surprisingly simple thing to make “skinny”. I just subbed out all the oil, eggs, dairy and gluten and instead packed them with nutritious ingredients without sacrificing the flavor. Woot!
We’ve got banana and applesauce, maple syrup and coconut sugar for sweetness, oat flour, quinoa flakes and almond flour for the base and unsweetened coconut milk yogurt for our “dairy”. The eggs got subbed with my fave: flaxseed meal + water. Then they’re lightly spiced with cinnamon, nutmeg and vanilla.
They most certainly brightened up our afternoon.
And while this post is all about the muffins, I also wanted to tell you about a fun little challenge that my friend, Alisa from Go Dairy Free is hosting with the folks at So Delicious. I joined in the challenge last year when I shared my cookie dough breakfast parfait and I wanted to extend the invite you to again this year.
If you’re not already dairy-free, but it’s something that you’ve thought about removing from your diet, this would be a great step to take. The challenge kicks off on the 21st and runs through the 10th of February and you can learn more about it (along with getting some other super tasty dairy-free recipes from my fellow DF bloggers) in the So Delicious Facebook Group.
The yogurt is what helps make these muffins so moist. But since it’s the unsweetened variety, it doesn’t affect the flavor at all. It’s a simple swap if you can’t get this particular kind or brand, just use whatever you can get your hands on. You could also try a non-dairy milk, but I would go with maybe 2 tablespoons less.
They’re soft and tender, with a slight sweetness and underlying flavor of apples and bananas. But it’s the warm spices that round them out and make them cozy and delicious. Plus they’re packed with complex carbohydrates and fiber so they won’t sky rocket your blood sugar AND they’ll help fill you up.
So basically these make for a great grab-n-go breakfast – or afternoon snack. Oh and yes, they taste even better when smeared with a little nut butter. So dang good!
Are you currently avoiding dairy or have you thought about removing it from your diet? What are your go-to breakfast and snack options? I’d love to hear what you’ve been enjoying lately!
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- ½ cup mashed banana (1 large, 2 small)
- ½ cup applesauce
- ½ cup coconut yogurt (I used So Delicious Unsweetened)
- ¼ cup maple syrup
- 1¼ cup oat flour (oats ground in a blender)
- ½ cup quinoa flakes
- ½ cup blanched almond flour
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon vanilla bean powder (or 1 teaspoon extract)
- ¼ teaspoon salt
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
- In a small bowl, beat together banana, applesauce, yogurt and syrup (add vanilla extract also, if using). Whisk in flax egg and set aside.
- Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
- Fill each cup ¾ of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with quinoa flakes (and turbinado sugar) if desired. Let rest for 5 minutes before baking.
- Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.
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