I’ve been on the hunt for a really nutrient dense, on-the-go breakfast; and sometimes energy bars and fruit just don’t cut it as a meal replacement. I wanted to make muffins–without any bad carbs or sugar–that would fill me up and keep me energized for at least four hours. And let me tell you… these are it. They’re incredibly delicious and full of amazing nutrients and healthy calories. I literally grab them on my way to work and feel ready to start my day. Because let’s face it: there is little worse than a sad breakfast, leaving you with sugar cravings and irritability.

As you can see, they are not traditional fluffy muffins. They’re dense. That’s why I like them, and that is why they are appropriate as a meal replacement. Generally, I would never say to eat a muffin for breakfast instead of something more nutritious – but these are the perfect combo. But I do have a confession, I substituted cacao nibs (the healthier option) for carob chips. Because I have a major sweet tooth and didn’t want to feel unsatisfied, especially at 7 AM. After all, life is about balance, right? Make these tonight and have breakfast ready tomorrow, then tell us how you like them. Here’s how you make Goji Berry & Chocolate Chip Muffins:

 

Ingredients:
1/2 cup rolled oats
1 2/3 cup oat flour (can buy in bulk or blend rolled oats into flour consistency)
2 tsp baking powder
3/4 tsp pink salt (sea salt will do)
1 cup coconut sugar
2-3 dashes of cinnamon
2/3 cup almond milk (at room temperature)
1 small banana, mashed
1/4 cup additional flour (coconut, oat, wheat)
1/3 cup cacao nibs, carob chips, dark chocolate chips (your choice)

For Goji Mixture:
1/2 cup goji berries
2/3 cup boiling water
2 1/2 tbsp coconut oil
2 tbsp orange juice
1/2 tsp orange zest
1 1/2 tsp flaxseed
1/4 tsp vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F, line baking cups
  2. Boil 2/3 cup water and add to a small bowl with the goji berry mixture, this is to soften the goji berries
  3. In a large bowl, add the oats, oat flour, baking soda, salt, coconut sugar and cinnamon. Fold the wet goji mixture into the dry ingredients and mix until thick
  4. Fold in the mashed banana, almond milk, additional flour and chocolate of choice (the mixture is going to be thicker than your average muffins)
  5. Transfer to baking cups and bake for 18 minutes
  6. Serve warm (my boyfriend prefers them cold); leave in container at room temp for up to 4 days, then transfer to refrigerator for up to 6

 

Recipe adopted from Healthy Happy Life.

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