I love breakfast. And I love breakfast food. Specifically pastries. Muffins, scones, pecan buns, cinnamon rolls, Kouign amann (what's the plural of that? No clue.) Yeah, I could go on.
But obviously, pastries usually aren’t the healthiest, and loading up on sugar in the morning makes me crash not long after (and it’s already hard enough to get through the workday as it is). So I’m constantly trying to come up with healthier versions of my faves.
Enter these veggie-packed breakfast babies! They’re vegan, gluten-free, sugar-free, and have a serving of veggies hidden inside. I made a batch last Sunday and ate two warmed muffins with a dollop of almond butter for breakfast every day, and it was awesome.
If you’re sick of green juice but still want to get your greens in in the A.M., this recipe’s for you. Enjoy!
1 cup organic baby carrots
1 cup organic baby spinach
⅓ cup coconut oil
¼ cup unsweetened applesauce
6 pitted Medjool dates
1 flax egg (1 Tbs ground flaxseed mixed with 3 Tbs water)
2 cups oat flour
Optional: ½ cup raisins
4 tsp baking powder
½ tsp vanilla
½ tsp cinnamon
Soak dates in warm water for 20 minutes.
Stir flaxseed into a small bowl with water and pop into fridge for 15 minutes.
Preheat oven to 400 F.
Blend dates, carrots, spinach, coconut oil, applesauce, flax egg and vanilla in a blender or Vitamix until smooth.
Pour into a bowl. Slowly mix in flour, baking powder, and cinnamon and stir with spoon.
Pour into lined muffin tins. Bake at 400 F for 5 minutes, then lower heat to 375 F and cook for 20-25 minutes or until fully baked.
Store in fridge in a Tupperware, or freeze.
Inspired by this original recipe