What we need is a comforting, grab and go breakfast protein muffin. These muffins are delicious and filled with bursting fruit.
These muffins are gluten free, plant based, and vegan.
Put in whatever fruit you have on hand, fresh or frozen. Be creative and add a variety of fruit filled muffins. The ones I made are filled with blueberries, and the others were made with whole frozen sweet cherries. If you are adding the cherries, do not add them to your muffin batter mix. Fill the muffin cups half way, then add your cherries to each muffin cup. Then top up with muffin batter almost up to the rim. They will gently rise above the rim. Takes only 20-25 minutes.
You could make them large or with the extra large muffin cups. You will have to add another 10 minutes baking time.
If you are celiac, then use the buckwheat flakes, and blend some more to make some flour instead of using the gluten free oat flakes.
I used the flax eggs to add more of the fibre instead of using eggs. We all need this kind of fibre to keep our digestive system happy and healthy.
The taste is satisfying, creamy, and sweet enough. If you need more sweetness, then taste test the batter. It’s ok, it is all plant based. Add in another tbsp of your plant based sugar of choice. You could also add in a few dairy free chocolate chips.
Made with love.
What is Buckwheat?
The name “buckwheat” or “beech wheat” comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The flowers make a delicious nectar of dark coloured honey.
We can get thrown off by the “wheat” in the name. But it is all gluten free.
Picture is By STRONGlk7 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=22501008
Vegan, Vegetarian, plant-based, gluten free, celiac friendly, diabetic friendly.
Fruit Filled Breakfast Protein Muffins – Gluten Free Vegan
An easy grab and go breakfast muffin. Filled with fruit bursting flavour, and protein. A complete meal.
I used buckwheat which is gluten free.
Vegan, vegetarian, plant based, celiac friendly, diabetic friendly
- Large Mixing Bowl
- Muffin tray large and/or extra large
- Whisk
- measuring cup for liquid
- 1/4 cup, 1 cup for dry ingredients
- tbsp, tsp, 1/2 tsp
Flax Egg
- 2 tbsp Flax seed meal
- 4 tbsp water
Whisk together in a large bowl Dry Ingredients:
- 1/2 cup Buckwheat Flakes or Gluten Free Oat Flakes (I used buckwheat which is naturally gluten free)
- 1 1/4 cup Oat Flour Gluten Free, or flour of choice (If celiac, you may want to use buckwheat flour.)
- 1/4 cup Coconut Sugar or natural sugar of choice
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon – Ceylon preferred
- 1/2 tsp Himalayan or Sea Salt ground
Choose a protein of choice
- 2 tbsp Hemp Hearts or Chia Seeds
Fruit fresh or frozen
- 1 Banana does not need to be ripe, but not green – mashed
- 1/2 cup mixed berries or whole cherries, blueberries, apples, banana. (I used blueberries for one batch and whole cherries with a few dairy free chocolate chips for the other.)
Choose non dairy milk unsweetened of choice
- 1 1/2 cups Alternative non-dairy milk of choice. I used Oat Milk gluten free.
- 1 tsp Vanilla Extract
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Preheat oven to 350°F
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Make the flax egg in a small bowl. Add together the flax meal and water, mix and let sit for 10 minutes.
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Add the parchment muffin cups to the muffin tray. Approximately 8
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In a large glass bowl whisk together all the dry ingredients plus the protein of choice. I used the hemp hearts.
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In a small bowl mash the banana.
Gently mix in the vanilla, alternative milk, and the flax egg
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Prepare 1/2 cup fruit of choice. If using apples, peel and chop.
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Add the wet mixture into the dry mixture and mix well. Then stir in gently, the fruit of choice. If using the cherries then wait until you fill the muffin cups half way, add 2-3 cherries and fill the rest with the muffin mix.
Add the mixture to each of the muffin cups by filling them up to almost the top of each. Should be about 6-8 depending on if you are using the large and extra large muffin cups.
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Bake the muffins for 20 – 25 minutes. They will rise nicely slightly. Use a toothpick to come out clean. If using the extra large muffin cups, then add 10 more minutes.
When cooked, let sit in the muffin tray until they have cooled down enough to enjoy.
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Store in a container in the fridge for 1 week.