Breakfast Power muffins
These Breakfast Power Muffins are dense and delicious. They make a great breakfast as they are packed with protein to give you a boost of energy in the morning or as an afternoon pick-me-up snack.
I added several variations in the ingredient list below to keep this recipe easy and flexible. But if you prefer to stick to a recipe exactly, then the way I did it was perfect! One of the main components of this recipe is the Chia Seed binder. This binder helps keep the muffin together.
How to make the Chia Seed Binder
In many baked goods, eggs are used as the binder, which means they help hold the rest of the ingredients together. Often times, there are suitable substitutes such as apple sauce, ground flax seeds or bananas that do just about the same things as eggs. For this particular recipe, my bananas simply were not ripe enough. So, I decided to try Chia seeds and I’m so glad that I did! They worked great.
This Chia Seed binder is made up of 3 Tbsp of water for every 1 Tbsp chia seeds. This mixture works very well as a binder in place of eggs, bananas or ground flax seeds. I doubled this mixture for this particular recipe, which means I added 6 Tbsp of water and 2 Tbsp of chia seeds.
It is important to note that I think this recipe would work just fine with only 1 Tbsp of chia seeds and 3 Tbsp of water, however I did not try that yet. I definitely will, however, and I’ll add an update at the end of this post when I do. If you happen to try this recipe with only 1 Tbsp of chia seeds and 3 Tbsp of water, please leave a comment and let me know how it went!
The Chia Seed mixture needs to sit for a few minutes before adding it with the rest of the ingredients. I found that if I combined the chia seeds and the water first and then went about combining the rest of the ingredients, that was enough time to let the chia seed mixture set.
One last note, I added the ground flax as a precaution if the chia seeds mixture ended up not behaving has I had anticipated. But, my instinct says that I could have left this out as well. However, again, I haven’t tried that. But let me know if you do!
Breakfast Power Muffins
- 1½ cups all purpose flour (or 2 cups if you prefer to avoid coconut flour)
- 2 Tbsp ground flax (optional)
- 1 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- 3/4 cup oats (optional)
- 1/2 cup coconut flour (or add additional 1/2 cup of all purpose flour)
- 1 tsp cinnamon (optional)
- 1/2 cup coconut oil softened
- 2 Tbsp chia / 6 Tbsp water (this could be cut in half)
- 4 Tbsp agave (or maple syrup)
- 2 Tbsp non-dairy milk
Preheat oven to 375°.
In a small bowl add the 2 Tbsp of Chia Seeds and the 6 Tbsp of water. Set aside and let sit for at least 5 minutes.
In a large bowl, whisk together the dry ingredients: flour, ground flax, baking powder, baking soda, salt, oats and coconut flour, cinnamon.
In a medium sized bowl, mix together the wet ingredients: coconut oil, chia and water mixture, agave and non-dairy milk.
Add wet contents to dry contents and stir until the mixture becomes a bit more solid.
Set the spoon aside and use your hands to knead the mixture together.
Using your hands, form balls with the mixture and place one ball in each of the cups of the muffin pan. Making sure the cups are filled about 1/2 way. Note: these muffins with not rise very much. If you fill the cups about half way, you will probably see them reach about 3/4 of the way to the top of the muffin cup.
Bake for 15 minutes.
Remove from oven and let these cool completely before slicing. While I love to eat warm muffins, I found these were best when I let them cool all the way.
Enjoy! Let me know how the recipe works and if you have questions about substitutions, just ask!