Yesterday at City OM we served up knowledge on nutrition and some muffins!
Sometimes we just want some sweets, but that doesn’t mean you have to load your snacks up with white processed sugars and flours. Here are a couple treats that will not only satisfy that sweet tooth but they also pack an antioxidant punch.
Cinnamon Blueberry Muffins (10-12 muffins)
1 ½ cups Non-Dairy Milk
2 Eggs
2 ripe Bananas, mashed
3 cups Gluten Free Old Fashioned Rolled Oats
1 tsp cinnamon
1 tsp Baking Soda
1 Pinch of Salt
½ cup Blueberries, fresh or frozen (if frozen thaw first)
Directions:
1. Pre-heat oven to 325 degrees. Grease a muffin tin with coconut oil or butter, alternatively you can line a muffin tin with liners.
2. In a medium sized bowl mash the two bananas. Then add in two eggs and milk alternative, set aside
3. In a large bowl add oats, cinnamon, baking soda and salt and stir until well combined, pour in liquid ingredients and stir until combined. Add blueberries and gently fold them into the mixture.
4. Pour equal amounts of muffin mixture into muffin tin and place muffins into oven for 25-30 minutes. Allow to cool and enjoy!
These blueberry muffins are not only great as snacks or as a quick grab and go breakfast but they are processed sugar free relying on bananas to sweeten and bring moisture to the muffin. Not only are they doing your digestive system a favor by skipping the process sugar, you are giving your skin the chance to glow with the addition of antioxidant rich blueberries.
Vegan Ginger Turmeric Muffins (12 muffins)
Ingredients:
2 Cup Oat Flour
1 ½ tsp Baking Powder
½ tsp Salt
1 tsp Turmeric Powder
1 tsp Ginger Powder
1 lemon, zested and juiced
¾ cup Coconut Sugar
1 cup non-dairy milk (coconut, almond, cashew, rice)
1/3 cup Avocado Oil
1 Tbsp Vanilla
1 Tbsp Apple Cider Vinegar
1 ½ cup Mango frozen, coarsely chopped in a blender
¼ cup Pumpkin seeds
Directions:
1. Pre-heat oven to 400 degrees. Line a muffin tin with liners.
2. Place 2 cups of oats into a food processor and blend until oats turn into a fine powder.
3. In a large bowl mix together oat flour, baking powder, salt, turmeric and ginger. Once combined, create a well at the center of the flour mixture.
4. In another medium bowl, mix together lemon (zest and juice), coconut sugar, non-dairy milk, avocado oil, vanilla extract and apple cider vinegar. Mix until completely combined.
5. Pour liquid mixture into the well you created in the dry mixture and gently fold everything together. Once well combined add in chopped mango.
6. Evenly divide mixture between 12 muffin tins and top muffins with pumpkin seeds.
7. Place muffins into preheated oven for 25 minutes or until a toothpick comes out clean.
The ginger in these muffins not only gives them a fierce flavor but it also provides some assistance to your digestive system. The turmeric in these muffins gives them a great colour and helps to provide your body with some anti-inflammatory relief making them a great snack post workout
