Mornings are hectic in our house and I know I am not alone. The start of the school year has shaved an hour off our morning routine and let me tell you, I am feeling it. The thing that has suffered the most? Breakfast. My solution? Single serve cakes for everyone. And, while these taste utterly decadent and delicious you’ll be happy to know they are equally as nourishing and satisfying. These mix and match morning muffins have kept me semi-sane. Healthy, hearty and super yummy, they are easy to make and easy to customize to please your crowd. Plus, they are naturally gluten free, grain free and low in sugar. And, we LOVE them. You will too!
Baking with Almond Flour
Have you tired almond flour? I’m obsessed. I fell in love with almond flour a few years ago and never turned back. Rich in fiber and healthy fats, baking with almond flour is far more satisfying than a traditional refined flour. Almond flour is also really easy to use. If it wasn’t easy I wouldn’t use it. You know that, right? The naturally occurring fats in the flour keep the muffins really moist t00 (yes, I used the word). You can purchase almond flour in the baking section of most grocery stores. I prefer blanched almond flour as I find it’s a bit more mild in flavor as the skins have been removed.
One Bowl Batter
I am not a baker. I think we all know this by now. That is another reason I love these muffins. I don’t have to measure each ingredient exactly and I can mix the batter together in one bowl which means less of a mess. And the batter, it’s comprised of a few nourishing ingredients: eggs, real maple syrup, milk or milk alternative, almond flour, baking powder and that’s about it.
Mix and Match
The best part about this muffin batter is that it’s a blank canvas for toppings and add-ins. You can really make them your own. Hudson loves adding chocolate chips and I love adding seasonal fruit. The fix, we simply split the batter in half or thirds and everyone gets to create their own master piece. Here are a few of our favorite flavors:
- Mini Chocolate Chips and Banana Puree
- Orange Zest and Strawberries or Raspberries
- Lemon Zest and Blueberries
- Walnuts and Cinnamon
Add Some Crunch
Crunchy foods often seem to be more satisfying and I am all for that. Considering, we often add 1/4 cup of raw millet to the foundational batter. It bakes up beautifully with a little crunch and some added nutrition that the whole family will enjoy.
Make Ahead, Meal Prep
The muffin batter is a one-bowl beauty that only takes about 5 minutes to whip together. If you opt for muffins, they bake up in 20-25 minutes. You can even pour the batter into a loaf pan (though you can’t split up the batter to mix and match if you choose this option) and bake it for 35-40 minutes. Remember, bake time is hands-free cooking time so you can leave the kitchen and enjoy the downtime.
Store them in a cool, dry place (we use a storage container once they have cooled) and they will last 5-6 days. Freeze any extras for the following week.
Mix and Match Morning Muffins
Yield 12 muffins
A basic one-bowl almond flour muffin recipe with several mix and match options to make them your own.
3/4 cup almond milk (or your milk of choice)
1/3 cup real maple syrup
1/2 teaspoon vanilla extract
2 1/2 cups almond flour (you can sub one cup for rolled oats to save money)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup raw millet (optional)
*see Notes for mix and match options
Pre-heat oven to 375
In a medium sized bowl, whisk together the eggs, milk, maple and vanilla.
Add the almond flour, baking powder and sea salt.
Stir together to form a batter.
Portion into a lined muffin tin filling each well 3/4 full.
Bake 20-25 minutes.
*if using a loaf pan: grease the pan, add the batter and bake for 35-40 minutes.
Mix and Match:
- Banana Chocolate Chip: fold 1 banana (mashed) into the wet ingredients then 1/4 cup chocolate chips into the finished batter
- Berry Muffins: add 1 teaspoon orange zest to the wet ingredients then fold 1 cup of berries into the finished batter
- Blueberry Lemon: add 1 teaspoon lemon zest to the wet ingredients then fold 1 cup of blueberries into the finished batter