Well after that sugar rush of caramel corn last night (I had a handful then had enough), I am craving muffins today. Multi-grain berry muffins. I am not a muffin girl and when I do eat a muffin, it’s never the fruit kind but for some reason today, I want a wholesome soft, fluffy fruit muffin. I’m looking forward to having this in the morning, cracked open, drizzled with yogurt and sprinkled with nuts and chia seeds. Perfect breakfast? I think so!
I enjoy the flavour of spelt flour along with the hard wheat red bran in this recipe. In half the batch I threw in some cacao nibs just ‘cause. This recipe will be sure to satisfy your whole grain and sweet tooth all at the same time!
2 c spelt flour
½ c yellow corn meal
½ c hard wheat red bran
1/3 c lightly ground flax seeds
¼ c chopped walnuts
2 tbsp sesame seeds
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp pink Himalayan sea salt
Small handful of chocolate chips (optional)
2 large eggs
1 c orange juice
½ c organic coconut oil
½-¾ c agave
1 tsp vanilla extract
1 ½ c mixed frozen berries, thawed
1 tbsp rolled oats
1. Preheat the oven to 325 degrees F. Line a medium-sized muffin tin with your favourite cupcake liners.
2. In a large bowl, combine the spelt flour, cornmeal, oat bran, flax seeds, chopped walnuts, sesame seeds, baking powder, baking soda, cinnamon, and salt.
3. In a smaller bowl, whisk the eggs lightly. To the eggs, add the orange juice, coconut oil, agave and vanilla, whisking until they are well combined. Pour the wet into the dry and whisk just until blended. Mix in the berries (and the juice they produced when defrosting) and cacao nibs (if using).
4. Spoon the batter into the prepared muffin tins, filling the muffin cups almost to the top. Top each muffin with a sprinkling of the oats. How pretty!
5. Bake for 18 to 25 minutes, or until the muffins are deep golden brown and spring back lightly when pressed gently in the center and a toothpick comes out clean.
Enjoy my friends!