Make your mornings more efficient by preparing a batch of these muffins. It’s easy to get sidelined first thing in the morning. You have a long list of tasks for the day ahead and are keen to get started, but don’t let the morning panic get the better of you and skip breakfast completely. You will be more productive and feel grounded as you carry out your work when you take the time for a bite to eat.
- Use tapioca and buckwheat flour
- Use applesauce in place of cooked apples
- Use stablizied rice bran
Directions
1. Preheat oven to 350F. Prepare 12–16 muffin cups by gently greasing with butter.2. In a large bowl, combine buckwheat flour, tapioca flour, rice bran, baking powder, baking soda, ginger, cinnamon, and cardamom (dry ingredients).
3. In another bowl, whisk almond milk, eggs, maple syrup, and applesauce (wet ingredients).
4. Add wet ingredients to dry ingredients and combine until smooth. Finally, add cranberries and walnuts.
5. Neatly spoon mixture into muffin cups. Bake for 20 minutes or until a toothpick comes out clean (no batter).
6. Let cool in tray for 10 minutes before serving.
Sweet and warming, these muffins will satisfy your tummy without burdening digestion. The sour burst of cranberry and crunch of walnut add taste and texture. They feel light in your stomach in comparison to the heavy, dull sensation of a processed version. The high fiber content in this recipe will support healthy elimination and leave you feeling energetic and full all morning. Warming cinnamon, cardamom, and ginger will stimulate digestive strength and burn digestive toxins.
