I generally am not that into baking, it’s much more precise than cooking so I feel a bit stifled creatively. Plus it usually revolves around processsed sugar and white flour, items that I like to avoid. Although I do love making ugly rustic loaves and muffins from chopped nuts and left over whole grains, especially quinoa and millet. My food philosophy is two-fold: eat food, not food products and eat what makes you feel good inside and out. These muffins are pretty textured from the nuts and grains and sweet from the fruit. They are more dense than traditional muffins and they pack well for an après workout bite.
Spiced Berry Grain Muffins
Prep time
Cook time
Total time
Serves: 16 regular or 48 mini
INGREDIENTS:
- Dry
- 2 cups millet or quinoa cooked and cooled
- ½ cup oats
- ½ cup cane sugar
- ½ cup chopped almonds
- 1 tablespoon cinnamon
- 1 teaspoon dried ginger
- 1 teaspoon baking soda
- ½ teaspoon allspice
- ¼ teaspoon sea salt
- Wet
- ½ cup cold-pressed coconut oil
- 2 frozen bananas thawed and mashed
- 2 eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- Berries
- 1½ cup fresh berries (I used 1 cup blueberries and ½ cup raspberries)
DIRECTIONS:
- Preheat oven to 375°. Combine all the dry ingredients and mix in wet ingredients, stirring to combine thoroughly. Carefully fold in the berries and fill the paper lined muffin tins ¾ full with the batter. Bake for 15-30 minutes depending on the size of tin you use, when done they should be slightly browned and moist looking, and a toothpick inserted in the middle of a muffin should come out clean. If they are a bit liquidy on top they are not quite done yet.
