If you’re one of those people who’s extremely rushed in the mornings and find it hard to whip up a healthy breakfast, try making a batch of healthy breakfast muffins. They’re great because you can bake a big batch on Sundays (while catching up on your favorite shows), and you’ve got the perfect grab-and-go breakfast or afternoon snack for the week. They also store really well in the freezer so you can freeze them for several weeks and heat one up whenever you’re craving something warm and cozy. My boyfriend and I actually love eating them cold too—they taste like a frozen, crumbly cookie.
Today’s delicious breakfast muffin recipe is from Chocolate Covered Katie’s new e-cookbook, Hello Breakfast!. Katie is one of the first bloggers I discovered when I started cooking and baking healthy foods two years ago, and she’s basically the queen of healthy desserts (and of course, chocolate). I love how she makes the most drool-worthy treats easy to make and nutritious, like these Black Bean Brownies or this One Minute Chocolate Mug Cake. She also makes the most incredible breakfast muffins on her blog—Banana Bread Nutella Muffins, Chocolate Chip Zucchini Muffins, and my personal favorite, Breakfast Oatmeal Cupcakes To Go.
So when Katie shared a copy of her new e-cookbook, Hello Breakfast!, I was stoked. The book has over 50 delicious vegan breakfast recipes (mostly gluten free and nut free), and there’s a good mix of sweet and savory breakfasts like chocolate square bars, peanut butter granola cups, vegan breakfast burritos, and enchiladas. YUM. Being a huge fan of her baked goods, I of course went straight to the breakfast muffins section and tried these refined sugar-free pumpkin muffins.
These pumpkin muffins are vegan, naturally sweetened with maple syrup, and totally addictive (my boyfriend LOVES these muffins). They’re moist, fluffy, and buttery—except there’s no butter, just a healthy dose of coconut oil. I love the combination of pumpkin and chocolate chips, which are especially delicious and satisfying this time of year. Like Katie mentions in her recipe, loosely cover the muffins after you bake them and let them cool overnight—the texture and flavor will be 10 times more amazing and totally worth the wait.
- 1/4 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1/3 cup maple syrup (or honey or agave)
- 3 1/2 tbsp oil (I prefer melted coconut oil)
- 1 cup spelt, all-purpose, or Bob’s gf flour (I used spelt)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 cup chocolate chips, optional
- Recipe from Chocolate Covered Katie’s Hello Breakfast! cookbook.
Prep time: 10 min / Cook time: 22-23 min / Total time: 33 min
Cuisine: Vegan, refined sugar free
Makes: 6 muffins
- Grease or line a muffin tin with liners. Preheat the oven to 350F.
- In a bowl, whisk together the wet ingredients. Let sit at least 5 minutes.
- In a separate bowl, stir together remaining dry ingredients.
- Pour wet into dry, and stir until just evenly mixed. Pour batter into the muffin cups.
- Bake 22-23 minutes or until muffins have risen and a toothpick inserted into the center of a muffin comes out clean. The taste and texture are 10 times better, and the liners come off much more easily, the next day if you can wait. Let them sit out on the counter (only loosely covered) overnight. Then store leftovers in the fridge or freezer for optimal freshness.
Photographs by Stephanie Park