We love eating muffins for breakfast here at Bambú Clinic. You can bake them at night and heat them up in the morning for a quick, substantial meal that won’t leave you stressed for time. We have two muffin recipes you can try, so start baking tonight and have your breakfast ready for you in the AM!
Honey Millet Muffins
1 organic egg
3 TBSP organic butter, melted
½ cup milk substitute (soy, rice, almond etc.)
½ cup honey
2 cups oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup millet, uncooked
½ tsp guar gum
Preheat oven to 375°F. Mix all wet ingredients together in a large bowl. Still mixing, add the dry ingredients slowly. Add millet last, and stir through the mixture. Spoon mixture into muffin tins (greased if you are not using paper liners), and bake for 17-20 minutes.
Makes 12 regular muffins.
Courtesy of Dr. Jessica Black’s Anti-Inflammation Diet and Recipe Book (for more information and great recipes by Dr. Black, visit http://drjessicablack.com/ and http://drjessicablack.com/product/the-anti-inflammation-diet-and-recipe-book-spiral/).
Wheat-Free, Dairy-Free Bran Muffins
½ cup brown rice flour
½ cup oat flour
¼ cup oat bran or rice bran
½ tsp xanthan gum
1 ½ tsp baking powder
¾ tsp baking soda
2 TBS honey
½ cup raisins
1 heaping cup of finely grated carrot (about 3 or 4 carrots)
¼ cup alternative milk (oat, rice, almond, soy…)
2 TBS olive oil
2 tsp cinnamon
Preheat oven to 400º. Soak raisins in hot water and set aside. Grate carrots and set aside. Mix all dry ingredients. In another bowl mix eggs, oil, and “milk” . Add the egg mixture to the dry ingredients. Add carrot and raisins to batter. Pour batter into greased muffin tins. Bake 15-18 minutes. Let sit in muffin pan after removing from the oven as they’ll continue to cook for a few more minutes. Makes about 8 muffins.
** If you are sensitive to eggs you can try the following egg replacer ideas:
1 egg = ¼ teaspoon of xanthan gum , 2 teaspoons of potato starch, and ½ teaspoon of olive oil
1 egg = 1½ tablespoons of water, 1½ tablespoons of olive oil, and 1 teaspoon of baking powder