If you like, go ahead and stroll into Starbucks for your morning blueberry muffin. Just don’t kid yourself that the muffin has any fewer calories or sugar than the coffee cake. Perhaps you'd like to try my daughter Joanna’s breakfast muffins instead. These muffins are absolutely delicious (I know, I know, the ingredient list may look a bit odd — you’re going to have to trust me here). They’re also really healthy and really filling. I love having one for my afternoon snack.
Joanna’s Breakfast Muffins
- ½-1 cup old-fashioned oats
- 1 15-oz. can chickpeas (garbanzo beans) , rinsed and drained
- ½ cup unsweetened almond butter (see note)
- ¼ cup maple syrup
- 1 tsp vanilla (optional; see note)
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon (optional; see note)
- ¼ tsp dried ginger (optional; see note)
- ¼ tsp baking soda (optional; see note)
- Preheat oven to 350 degrees.
- Fill muffin tin with paper liners.
- Process the oats in the food processor a bit.
- Add all the other ingredients to the food processor.
- Pour batter into the lined muffin tins.
- Bake for 25-30 minutes, until a toothpick comes out clean.
Joanna says she gets around 6 muffins from this recipe.
- For the almond butter, Joanna likes the texture of Trader Joe's creamy salted almond butter best. I'm not so picky.
- The vanilla, cinnamon and ginger make the muffins a little sweeter tasting. I like adding these for my afternoon snack; Joanna prefers a less sweet muffin for her breakfast and uses the nutmeg only.
- Omit the baking soda if you want a somewhat lighter, fluffier texture. Personally, I like the denser texture.