We love breakfast. That’s probably part of the reason we wrote our cookbook, “No Excuses! 50 Healthy Ways to ROCK Breakfast!” Well, that and the fact that all our lives we’ve heard that “breakfast is the most important meal of the day” from our mothers and grandmother. Plus, as nutritionists, we know how important it is for your weight, energy, and mood to start the day with a well-balanced (high-fiber, high-protein) breakfast.
That brings us back to making breakfast. We make it every morning for our kids. Some mornings it’s more elaborate than others. If we’re up before them, we will whip up a batter of pumpkin or banana bread and make them as mini muffins because they cook so much faster than a loaf.
This week, it was pumpkin mini muffins. We have been using the Pamela’s Gluten-free Pancake Mix for all of our quick breads. We sort of follow the recipe on the back for the pumpkin bread. The problem with most gluten-free mixes is that they have little to no fiber, so we bump that back up by adding both chia seeds and ground flax seeds. No one even notices that they are in there. ; )
After the muffins came out of the oven and cooled down, we thought that we needed to kick them up a level. Out of the fridge came our pumpkin butter (recipe in the cookbook) and a jar of raw, crunchy almond butter. A couple of ripe bananas from the counter top were just sitting there waiting to be used. We sliced open each muffin with a serrated knife (please use this kind of a knife if you want your muffins to look good), smeared a little almond butter, followed by a little pumpkin butter, and topped that with a fat slice of banana. Close it up and one big bite-full later, deliciousness and satisfaction. Enjoy!
- 1 1/2 cups Pamela's gluten free pancake mix
- 2 tbs. ground flax seed
- 1 tbs. chia seed
- 1/3 cup coconut sugar
- 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 eggs
- 1 cup organic pumpkin (canned)
- raw almond butter
- banana slices
- pumpkin butter (from our breakfast cookbook)
- Preheat oven to 350F. Coat a mini muffin tin with cooking spray. Set aside.
- In a large mixing bowl, combine flour, flax seed, and chia seed. Whisk to combine. Add the coconut sugar, cinnamon, vanilla, eggss, and pumpkin and mix well.
- Use a small ice cream scoop to portion out the batter into the muffin tin. It should make 24 mini muffins.
- Place in the oven and bake for 12 minutes. Remove and let cool 5 minutes before removing from the muffin tin to a wire rack to completely cool,
- Slice each muffin horizontally in half. Smear with some almond butter, pumpkin butter, and then a banana slice. Close up the muffin and serve.