I get a lot of emails from people telling me they want to start their day off with a healthy breakfast, but they don’t have time for the usual healthy go-to breakfast-y things like eggs or hot cereal. Or even smoothies.
(As a side note, I am a firm believer that making a smoothie shouldn’t take longer than five minutes! That is less time than it takes to sit down and eat a bowl of cold cereal; not that cold cereal can’t be healthy, unless it’s the sugar-laden junk, but eating a bowl of cereal still takes longer than a smoothie, since a smoothie can be enjoyed on-the-go. And making a smoothie takes much less time than it takes to grab a coffee and donut from the drive-thru at the local coffee joint, especially if your local coffee joint is Tim Hortons and the 25-minute drive-thru line is out of the parking lot and onto the street. No joke.)
As far as a fast, healthy, portable breakfast goes, my mind went to muffins. And I made it my business to come up with the healthiest version of a muffin that I could: nutrient-dense, full of healthy fats, protein, and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime.
These muffins just happen to be gluten-free, since I was visiting a friend who has just recently gone GF, I was and in need of a snack to munch on over a cup of coffee with her.
Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body (including helping to regulate blood sugar), but it is magic paired with blueberries.
- Butter, to grease the muffin tray
- 1¼ cups (150 g) buckwheat flour
- ¾ cup (120 g) all-purpose gluten-free flour mix (I used King Arthur Flour)
- 4 tablespoons (50 g) chia seeds
- 2 teaspoons baking powder (sifted)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon fine salt
- 2 large eggs
- 1 cup (150 g) coconut palm sugar
- 1 cup (240 ml) low-fat buttermilk or kefir (or 1 cup low-fat milk with 1 tablespoon lemon juice sprinkled on top, left to curdle for 3 minutes without stirring)
- ⅓ cup (80 ml) canola oil
- 2 teaspoons pure vanilla extract
- 1 cup (170 g) frozen blueberries (not thawed)
- Preheat oven to 375F; grease a 12-muffin tray with butter, making sure to grease the top rims of each well.
- Whisk together the flours, chia seeds, baking powder, cinnamon, baking soda, and salt in a medium bowl. Set aside for now.
- Whisk together the eggs and coconut palm sugar until well combined, about 2 minutes if whisking by hand. Whisk in the buttermilk, oil, and vanilla.
- Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Stir in the blueberries.
- Divide the batter between the 12 muffin wells and bake until a toothpick inserted inside comes out clean, about 25 to 30 minutes.
- Cool completely before removing the muffins from the tray.