We had such a wonderful winter break from school and work. We enjoyed all the Holiday festivities, family gatherings, outdoor adventures, movies, staying up late, sleeping in, relaxing around the house and so much more.
Now it’s a New Year and time to get back to our regular routines. I thought I would start our first day back with a special breakfast of delicious, healthy muffins and one of our favorite smoothies.
Healthy Morning Muffins
Recipe adapted from Martha Stewart
I made adjustments to the original recipe to create a Vegan version of these muffins.
1-1/4 cup all purpose flour (spooned and leveled) I used whole wheat flour
½ cup packed brown sugar
½ tsp baking soda
½ tsp baking powder
½ tsp ground nutmeg (or cinnamon works great too)
½ tsp coarse salt
1 cup rolled oats
½ cup raisins
3 tbsp extra virgin olive oil (I substituted 3 tbsp applesauce)
1 large egg (I substituted 1 tbsp ground flax plus 3 tbsp water instead of using the egg)
1/3 cup soy or almond milk
4 medium carrots, shredded
1 medium ripe banana, mashed.
½ cup chopped walnuts (optional)
Preheat oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil (or applesauce), flax seed substitution, milk, carrots, and banana and stir until blended. Stir in nuts if using.
Fill each muffin cup with ¼ cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23
to 25 minutes. Serve warm or at room temperature.
Store in an airtight container up to 3 days.
Recipe by Lisa Cheplak
1 cup blueberries*
½ cup pomegranate seeds (or ½ cup pomegranate juice)**
1 cup soy or almond milk
½ cup water
1 tbsp flax seeds
1 handful of kale or spinach
Blend all together until smooth. Enjoy!
*We used frozen banana and blueberries
**I juiced pomegranates, froze them into ice cube trays and use the frozen pomegranate cubes as needed in smoothies.
Make It Healthy and Make It Fun!