Healthy Kitchen Sink Breakfast Muffins: a mouthful to say and a mouthful to eat. The genesis of this recipe is simple: I like healthy sh*t that doesn’t taste like healthy sh*t and most of the time my cooking style is a lot of throwing whatever I’ve got on hand together and hoping it works. And you know what? This recipe werks. As in: You better werk. I like to make a batch of these muffins on a Sunday night and store them in the fridge, and then eat them with a couple scrambled eggs for breakfast throughout the work week. They’re moist, fluffy, and packed with good sh*t for you. Don’t believe me? Try them out for yourself…
The product I’m featuring in this post is Big Tree Farms Organic Blonde Coconut Sugar. Big Tree Farms is the ONLY coconut sugar I use. It’s the bomb.com. I discovered the brand about 4 years ago and have been loyal ever since. They also make an amazing Fleur de Sel coconut sugar that goes great in coffee. And to prove to you that this really is a kitchen sink recipe, here’s a pic of me emptying the last contents of my bag of coconut sugar to make these muffins.
Now because they’re kitchen sink muffins, that means there’s a little bit of everything. That also means there is a lot of everything, but don’t be alarmed: this recipe is super easy and the bulk of the work is just measuring out the ingredients.
You’ll need: whole wheat flour, spelt flour (or more whole wheat flour), coconut sugar, shredded zucchini, blueberries, walnuts, shredded coconut, ground flax seed, chia seeds, 2 eggs, almond milk (or any plant milk), grapeseed oil (or any oil), salt, baking powder, and baking soda.
Now you can mix the wet and dry separately and then add them together, but I think kitchen sink muffins should be easy as f*ck, so if you’re like me and impatient just mix that whole damn thang together in a bowl.
Scoop your batter into a muffin pan lined with paper.
Remove them from the pan directly out of the oven onto a wire rack. Let cool completely and eat up! These store super well in the refrigerator!
- 1 cup whole wheat flour
- ½ cup spelt flour
- 2 tbsp ground flax seed
- 2 tbsp chia seeds
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ⅓ cup grapeseed oil
- ⅓ cup almond milk
- ⅔ cup coconut sugar
- 2 cups zucchini, grated (about 2 small zucchini)
- ½ cup blueberries
- ½ cup unsweetened shredded coconut
- ½ cup walnuts, chopped
- Preheat your oven to 350F.
- Mix your dry ingredients and wet ingredients separately.
- Mix them together.
- Scoop into a muffin tin lined with paper liners.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Remove directly from muffin tin onto wire rack and let cool completely.