Tasty Tuesday: Breakfast Muffins

This morning I woke up with the urge to bake! These little breakfast muffins are adorable. They're not too sweet, actually a bit savory - which I prefer for breakfast. You can use the base recipe and mix in pretty much anything. We separated the batter into three different bowls of filling - blueberry, raisins, and dark chocolate chunks. The kiddos enjoyed tasting the different varieties, and they each had their fave! Annabelle loved the chocolate (a girl after my own heart), Juliette preferred the blueberry, while Joshua thought the raisin were the best.

These little dainties are perfect for an afternoon snack, or to take on the road when the kiddos get hungry so you don't have to stop for something unhealthy.  They are packed with protein in the form of quinoa, oats, and almond meal.  They are nutritious down to the last bite and fun to make!  I like to make them mini, but you can make them full sized muffin with the same instructions and ingredients.  Enjoy!

Breakfast Muffins 

1 cup vanilla rice milk
1 tbsp ground flaxseeds
1/4 cup grapeseed oil
1/4 cup agave
1/2 tsp vanilla extract
1 1/4 cups flour
1/4 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp all-spice
1 cup cooked oatmeal
1/2 cup cooked quinoa
1/2 cup filling of choice

Preheat oven to 350° F and lightly grease a non-stick 24 mini-muffin tin. In a medium-size bowl, whisk together the rice milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave, and vanilla. In a large bowl, sift together flour, almond meal, baking powder, salt and spices. Add the wet ingredients to the dry and mix until just incorporated. Gently fold in the cooked oatmeal and quinoa (I cooked them together in 3 cups of water) and filling(s) of choice.  Pour into the prepared muffin tin and bake for 20-22 minutes until a toothpick inserted into the center of a muffin comes out clean. Yields about 40 mini muffins or 12 full sized muffins.