On the weekends, I feel like fixing something a little “fancy” for breakfast. So, that usually means no granola or oatmeal since I eat that during the week. Not that I don’t like granola or oatmeal, but weekends usually mean more time for a laid back breakfast that I can enjoy in my pjs curled up on my couch. Oh, and speaking of granola, I was going through some business stuff for sweet miscellany and figured out that I baked and sold over 400 lbs of granola and muesli last year. What??!?!
So, back to breakfast. I wanted to do a healthy muffin this past weekend since I’m sort of rebooting my diet after being on vacation and indulging a bit. I went for a multigrain muffin packed with 3 wholegrain flours, chia seeds, and whole raw millet and red quinoa. Instead of using oil, I added a bit of homemade applesauce, and punched up the flavor with some fresh orange juice and zest. The smell of the orange alone will wake you up and get your brain and body going.
As usual, these are both gluten free and vegan. There is a bit of buckwheat flour in these, so if you don’t like the taste, either use a raw (un-toasted) buckwheat flour or use some oat or sorghum flour in its place. There is a small amount of added sucanat, so if you are trying to reduce sugars, you can easily leave it out and it won’t affect the flavor too much. These were particularly tasty with a dollop of homemade applesauce on top 🙂
I’m sharing these over on Vegan Housewives today, so click here for the full recipe!
