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As for the "lifesaver" part, mornings have gotten a little more busy as of late because I've gotten back to doing more things for me! I've been working out (beyond yoga) – what a concept!
Since I have less time in the morning now, muffins are super helpful at saving me time. But even more lifesaving is when Vienna comes home from preschool, I have something to tame the crazy hungry bear within! If she hasn't eaten much at lunch, she's ravenous and that means I need something healthy and quick. I do my best to avoid having a HANGRY "threenager".
Whether it's morning or afternoon, these muffins are a lifesaver.
You might be thinking, but a muffin for breakfast? Heck yeah! We are not talking store-bought muffins full of rancid vegtables oils like soybean or sunflower and a bombshell of sugar. No way!
We are talking about a fibre-packed, nutrient-dense, absolutely delicious muffin you can feel good about eating yourself or giving to your kids.
Since it's gotten colder, you've probably noticed I've been baking much more. Last week we were eating Pumpkin Chocolate Chip Muffins and cookies. The week before that it was Pumpkin Spice Cake. So I thought I would give the pumpkin a rest this weekend and make these glorious oh-so-yummy muffins to enjoy all next week.
Now because they are breakfast muffins, I didn't sweeten them very much as you'll notice when you try them. Instead, I created an optional but highly recommended topping of walnuts and coconut sugar.
I recommend you slather them with almond or sunflower butter and a drizzle of raw honey. Feel free to add more sweetness if you so desire.
I know you're going to ask me if these can be made without eggs, because that's the most common question I get these days with my baked goods. My answer is most likely yes. You can download my egg substition chart right here and make these with a flax egg. If you do this, please let everyone know in the comments section how it worked for you with a flax egg.
I always like to include eggs because they are an excellent source of protein and my daughter hates the texture of eggs so it's a good way to get them in.
The cranberries are essential for this recipe because you need something tart and sweet to balance out the other flavours. However, if you want to use something else, blueberries, dried tart cherries or raisins also work.
These muffins are PACKED with fibre thanks to the almond flour, oats, oat bran and ground flaxseeds.
If you've never used oat bran before, it's very easy to find in the natural foods section of the grocery store or at your local health food store. Oat bran is much higher in fibre than oats – 50% higher in fibre than oats, actually! The main difference is that oats are the "whole grain" while oat bran is just the bran – both still have their health benefits though.
Now if you don't have oat bran in your cupboard and you want to make these today, scroll down to my recipe because I explain how to make them without oat bran.
Once you've made these wonderful muffins, I highly recommend you enjoy them with my Rise and Shine Latte – it's the most perfect, cozy breakfast on a chilly morning. Seriously, it's as good as sipping a Spicy Hot Chocolate in front of a fireplace.
Let's get to the recipe!
Makes 12 muffins.
*Don't have any oat bran? Place 1 cup of oats in a food processor and blend until a coarse texture. This is the similar texture to oat bran and works as a perfect sub.
And if you're feeling fancy, these are wonderful served at brunch drizzled with melted coconut butter! You'll impress the pants off of everyone. Just make sure you melt the coconut butter on the lowest temperature possible with a touch of coconut oil on your stove top because it burns very easily.
If you make these "mini" size you'll likely get double the amount of muffins (approximately two dozen). That's how Vienna and her lambs enjoy them best :)
Any questions/comments, post below!