I was looking for a healthy breakfast muffin so I tweaked a few recipes and came up with this Un-Nutty Breakfast Muffin. Great for those who have a nut allergy, are gluten free, dairy free and processed sugar free.

These muffins are good for vata and pitta doshas because of the sweet taste (rasa). They help to build ojas (immunity), have fiber and protein, and are low in sugar. The spices cinnamon, nutmeg, and cardamom promote optimal digestion.

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Un-Nutty Breakfast Muffins

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins

Servings: 12-14 mini muffins

Dietary:

D Dairy Free E Egg Free G Gluten Free N Nut Free V Vegan V Vegetarian

Description

Best for vata and pitta doshas; ok for kapha dosha in small amounts.

Ingredients

Servings

• 2 Tbs raw hemp seeds
• 3 medjool dates (pitted)
• ²⁄₃ cup water
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground cardamom
• ¹⁄₄ teaspoon ground nutmeg
• ²⁄₃ cup ground flaxseed meal
• ¹⁄₂ cup unsweetened sunflower seed butter
• ¹⁄₂ tsp raw cacao chips
• ¹⁄₂ cup raisins (optional)

Instructions

1. Preheat the oven to 325 F. Line a mini muffin tin with mini-muffin baking cups.
2. In a blender, blend the first 7 ingredients (hemp seed, dates, water, vanilla, cinnamon, cardamom, nutmeg) on high speed for a minute. If you want it a bit sweeter, add an extra date or two. Make adjustments to flavoring before you add the flax seed meal.
3. Add the sunflower butter and flaxseed meal. Blend on high speed for about a minute until thoroughly mixed.
4. Add the cacao chips and blend on low speed for a few seconds. If adding raisins, add them now and blend on low speed for a few seconds.
5. Evenly divide the batter into the prepared muffin cups.
6. Bake for 25 to 30 minutes, until the edges are golden brown and the tops appear somewhat dry. Let cool in the pan on a wire rack for 5 minutes, then transfer to the rack to cool.