I am sure you have heard this before but we all need a little reminding – Breakfast is our most important meal of the day. It sets a great foundation for how you are going to feel. If your breakfast is nutrient poor you will experience hunger, sugar crashes (then highs after you’ve had your mid-morning or mid-afternoon or both hit) even periods of fatigue and brain fog, all from not having a nourishing breakfast. And yet this is the meal most people put in the least thought or are so busy rushing out the door they don’t have time to prepare themselves something yummy. Problem solved. Breakfast Muffins! Also check out the Veggie Version here.
If you have been following The Nourishing Way for a while now you will know how passionate we are about getting in lots of vegetables, in lots of colours, throughout the day. These Breakfast Muffins deliver a great start to ticking off those vegetable serves. Depending on the size of the vegetables you use, each muffin contains 1-1.5 serves of veggies. With green from the zucchini and spinach, orange from the pumpkin and red from capsicum, our rainbow of colours is starting to take shape for the day too.
The base of these muffins are made from almond meal and buckwheat flour making them gentle on the gut for those who are sensitive to gluten. Buckwheat is actually a seed making it a great alternative to wheat flour for cooking. The almond flour gives is a yummy dense texture and provides a great combination of good fats and protein to keep those hunger pains at bay and help control those sugar spikes you may experience.
For a little added flavour and some great health benefits I’ve included cumin and turmeric. Cumin is great for stimulating the digestion. This helps breaks down our food and after we have been resting our digestive system over night, it needs a little kick start to get it moving. I’m sure you’ve all heard of the wondrous Turmeric. It’s anti-inflammatory properties have been well reported. Turmeric acts directly on the gut wall lining helping keep inflammation along our guts at bay.
A Breakfast Muffin wouldn’t be complete without bacon and eggs so of course these are included. It’s like a cook-up you can take with you.
What Do I Need?
- 1 1/2 cups of Almond Flour
- 1 cup of Buckwheat Flour
- 1 teaspoon of Baking Powder (gluten free)
- 1/2 teaspoon of Cream of Tartar
- 1 teaspoon of Smoked Paprika
- 1 teaspoon of Cumin, ground
- 1 teaspoon of Turmeric, ground
- 2 Rashers of Bacon, diced
- 1 Zucchini, grated
- 1 cup Pumpkin, grated
- 1/2 Capsicum, diced
- 4 Frozen Spinach*
- 4 Eggs
- 100g Butter, melted
- 1 tablespoon of Apple Cider Vinegar (ACV)
- Salt and Pepper to taste
Let’s Do This!
1. In a fry pan over medium heat, cook the bacon for approximately 5 mins.
2. After the bacon has cooked, add the spinach rounds to the bacon pan and continue to break down the spinach until it has defrosted.
2. Add the Almond Flour, Buckwheat Flour, Baking Powder, Cream of Tartar, Smoked Paprika, Cumin and Turmeric to a large bowl. Mix together to remove any lumps.
3. Place the bacon and spinach in the bowel with the dry mixture along with the zucchini, pumpkin and capsicum. Stir to combine.
4. Add the eggs, butter and ACT to the mixture and stir well.
5. Salt and pepper to taste.
6. Grease and flour a large muffin tray (holds 6). Divide the mixture evenly among the muffins. Keep the tops rustic looking, don’t pat them down.
7. Bake in an oven at 180c for 45mins or until they slightly spring back.
8. Cool for 5-10minutes in the tray then turn onto a cooling rack.
These can be kept in the fridge for 3-5days or freeze really well.
NOTE: When you purchase frozen spinach it comes in round blocks, you want 4 of these round blocks