Recently, I decided I wanted to make breakfast and lunch easier. I’m busy, and I don’t feel like cooking a fresh meal everyday. Who has time for that? Yet, we have to eat.
My solution to that was to make items I could freeze and have on hand quickly and easily. But I did not want everything to be grains! Yes, we eat grains, even wheat (gasp! a crazy admission, to some, in the real food world), but I like to mix it up.
I came up with the ideas for these muffins and, well…they were a hit! They’re crazy healthy, honestly, but pretty darn yummy. Try them yourself — I think you’ll like them, and your family won’t even realize they’re eating squash, eggs, and beans! (Seriously.) df
If you have allergy concerns, they’re free of nuts, dairy, grains, and soy (plus of course seafood, which wouldn’t be in muffins anyway). Most people can eat them! And they are GAPS-friendly if you choose the honey. Healthy chocolate muffins!!
- 1 c. navy bean flour
- 1/4 c. coconut flour
- 1/2 c. acorn squash puree
- 4 eggs
- 1/4 c. cocoa powder
- 1/2 c. sucanat (or 1/3 c. honey)
- 1/4 c. water
- 3 tbsp. olive oil
- 1 tsp. vanilla
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
Step 1: Add all the dry ingredients to a bowl (flours, cocoa powder, sea salt, baking soda, honey).
Step 2: Add the eggs, water, oil, vanilla, and squash.
Step 3: Stir until completely mixed and smooth.
Step 4: Add to a lined muffin pan evenly, cups will be about 3/4 full.
Step 5: Bake at 350 for 25 – 30 minutes.
What’s your favorite quick breakfast?
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