Monday, November 17, 2014

Breakfast Muffins

This is a recipe I created for my picky eater boy. You can swap out and substitute several of the ingredients, but I don't recommend swapping more than three at a time. I've listed our optional add in's as well alternatives. They are a bit moist, and can refrigerate up to a week. Possibly longer, but they seldom last longer than that in this house. 
You will need:
1 small zucchini 
1 apple (I've used 2 before)
a cup of carrots or more
1 handful of spinach
2 bananas
3/4 cup butter
2/3 cup maple syrup
4 eggs
1 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon Xantham gum

(1/2 cup Arrowroot Flour
1/2 cup Tapioca Flour
1 cup Brown Rice Flour
1 Tablespoon Sorgum Flour)
(3 cups all purpose Gluten Free flour)

Optionally you can also add in
*3 tablespoons Psyllium husks
*2 Tablespoons ground flaxseed
*1/4 cup Goats milk or 2 oz goat cheese
*1/3-1/2 cup ground chia seeds
*1 cup Almond Flour
Process all fruits and vegetables till all is a nice mush and set aside
Blend all dry ingredients and set aside.
mix eggs, butter, syrup, and vanilla extract till somewhat smooth. Add in dry ingredients and mix again. Add in the fruit/veggie mush, and mix again. Portion out into cupcake trays. Bake at 325 for 30-40 minutes. Enjoy!

1 comment:

  1. I'm loving this!!!! I don't have picky eaters, but I still love a loaded muffin! Another thing you could add is hemp seeds... I put them in everything!