Apple Breakfast Muffin
So, I’d like to continue with my tribute to breakfast.
I started talking about breakfast during my last post. And there is still so much to be said. I have already discussed the need for complex carbohydrates and some protein. And we will be talking about how to get the most from cereals, both those that you can make yourself, as in the case of granola, or those that you purchase ready made. But right now, I want to share with you the ease with which you can plan ahead for breakfast. Muffins, those little gems that can be jam packed full of goodness, are the ideal answer to many a breakfast dilemma. First, they’re quite forgiving. An extra stir here, a minute more or less in the oven,
liners or not, muffins are not so finicky that they’re not going to turn out yummy and inviting. They’re also a unique canvas on which to paint your own preferences. But perhaps the most endearing quality of my muffins (aside from them being delicious of course), especially to those of you who are time pressed, is that they can be made ahead. They can be baked fully, wrapped individually and frozen for up to 2 months. Then you just have to retrieve one (or two or three) from the freezer the night before and let it thaw overnight. As an added incentive, the batter itself can be whipped up the night before and left to slumber quietly in the refrigerator overnight. The next morning, all you have to do is preheat the oven, divvy up the batter among the muffin tins and presto, hot fresh muffins in no time!!
My Apple Breakfast Muffins are an excellent way to start the day. For so many reasons. The apple, besides making the muffin familiar and appealing to children, contains pectin. Now we all know that pectin is a vital ingredient in jams, but pectin also helps soothe the stomach, making it the ingredient of choice for those who have a hard time with breakfast. Apples also support the digestive system, have been known to aid in bone and cardiovascular health.
Almonds too are a great addition to your diet and a boon with which to start the day. Almonds have a low glycemix index, which is just the scientific way of saying that consumption of almonds can help prevent blood sugar spikes. Eating almonds, even in the form of almond flour, can reduce the risk of developing Type II diabetes and is a sure-fire way of maximizing your intake of heart healthy anti-oxidants.
I’ve also thrown in about ¼ cup of quinoa flakes, basking as it does in its rightful marquee of being good for you heart, full of protein and low on the glycemix index.
Even the topping for the muffins passes the nutritional test. Pecans (although of course you can use walnuts as well) are full of protein and the source of healthy fat. And the cinnamon does double duty here, providing the ultimate perfumed accompaniment to apples while simultaneously leveling blood sugar levels. It also brings to the breakfast table anti-inflammatory and digestive support.
Apple Breakfast Muffins
Apple cake gets a nutritional makeover in the form of a mouth watering, good for you breakfast muffin. Grating the apples helps keep the muffins incredibly moist while at the same time adding fiber and an incomparable flavor.
2 cups blanched almond flour
¼ cup quinoa flakes
2 tsp baking soda
½ tsp Kosher salt
4 large eggs, lightly beaten
¼ cup agave or raw organic cane sugar
2 apples, peeled, cored and coarsely grated
1-1/2 cups blanched almond flour
1 cup coarsely chopped pecans
½ cup agave or raw organic cane sugar
4 tsp cinnamon
1. Preheat the oven to 350°F. Line 10 to 12 muffin cups with paper liners. Set aside.
2. Topping: In a bowl, stir together the flour, pecans, agave and cinnamon until a paste forms.
3. In a large bowl, combine the almond flour, quinoa flakes, baking soda and salt. Add the eggs, agave and apples, mixing gently with a wooden spoon until just combined.
4. Using a medium ice cream scoop, fill the muffin cups 95% full. Using a heaping tablespoon, spoon the topping over the muffins.
5. Bake in the centre of the preheated oven for about 20 minutes or until tops are golden brown. Transfer pan to rack. Let cool in pan on rack for about 1 hour.
Makes about 10 muffins.
** Please note that the photos show ingredients for half of a recipe.