I’ve always had a love-hate relationship with breakfast.
Between the struggle of wanting to start off my day with something healthier like rice porridge, oats OR cave into my cravings for sugary cereal, peanut butter and nutella – it’s always hard to make the decision.
There was a time when I found myself consuming huge sandwiches slathered with nut butter or chocolate spread every single day for breakfast. It was just the best thing ever. I would watch with dismay as my parents swallowed down bowls of gloopy, thick oatmeal that was like leftover clumpy rice porridge. I just couldn’t understand why you would choose to eat that? Despite my aversion to oatmeal, watching them bravely swallowing that massive bowl of oats, I felt somewhat inspired to eat healthier.Soon after, I found myself packing a portion of their “tasteless oatmeal” with some fresh blueberries for my own breakfast on busier school days. It took a lot more courage and willpower than I would like to admit.
Although it was hard, somehow fighting my desire to eat sugar in the morning made me feel more mature. I felt I had passed some rite of passage to adulthood by conquering my appetite and being more like my parents. Interestingly enough my body did actually start to feel better. I noticed that on days I opted for a more protein-based breakfast like scrambled eggs or healthier carb options like sweet potatoes or oatmeal I was more energized. I also had less cravings and felt more satisfied. I soon realized that how my food made me feel was just as important as how my food tastes.
Whilst reminiscing my good old days of peanut butter and nutella for breakfast, I had almost forgotten our incredible coconut flour mini muffin recipe. This GEM was an adaptation of our 100 calorie Starbucks Lemon Loaf that I had fallen in love with. It is sweet, moist and fluffy.
SO HERE IT IS. The Ultimate Solution: Dessert for breakfast. But of course so much more healthier and worthwhile to eat than my chocolate sandwiches. Low in Carbs. Guilt Free. Low in Calories. Low in Fat. If I could I would probably eat this for breakfast everyday!
The cool thing is you get to flavor them any way you want!
If you love nutella, add in chocolate-hazelnut spread (we used a dairy-free brand)? Maybe even Strawberry Jam? Cookie Butter? Nut Butter?How about a swirl of caramel for an extra special morning?
They also make for a great dessert treat, where guests can pick their favorite flavor! Not to mention kids will go crazy for it since it fits perfectly in their tiny hand, and they have such beautiful colors.
So for those who want a sweet treat for breakfast, this is your excuse to eat something healthier and lighter that would satisfy your tastebuds!
Ingredients – makes 24-26 mini muffins
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1/4 cup dairy free yogurt
- 3 eggs
- 1/3 cup honey/maple syrup
- 1/3 cup applesauce
- Toppings: Crofter’s Raspberry Jam, Justin’s Chocolate Hazelnut Butter
How to Make:
- Preheat oven to 350F.
- Line a mini muffin tray with cupcake liners.
- Mix together coconut flour and baking soda.
- Add in yogurt, eggs, honey and applesauce. Mix well.
- Fill each of the cupcake liners 1/2 way full. Pat down with finger to flatten the top.
- Measure 1 tsp of hazelnut butter onto half of the muffins. Measure 1/2 tsp of raspberry jam into the other half.
- Add more batter onto each one. Swirl gently with toothpick/knife. Use your finger to flatten the top (the batter should fill up to the top of the muffins)
- Bake for 13-15 minutes. Cool and enjoy.
Calories: (Crofter’s Raspberry Jam, Maple Syrup, Coconut Yogurt)
Calories: (Justin’s Chocolate Hazelnut Butter, Maple Syrup, Coconut Yogurt)
Zoe & Mia
(This post is featured on Hearth and Soul)