Mesquite Walnut Fig Muffins

I have so many basic muffin recipes, in fact most vegan muffin recipes are somewhat the same in terms of basic ingredients – so it’s just about adding in a little flare into each batch to make them distinctly unique and I think I have accomplished that in this batch!

This recipe kind of evolved after I wanted to work with a few basic ingredients like Grainstorms kamut flour,  banana flakes and these incredible mesquite crusted walnuts that I recently discovered, along with some mesquite powder which has become one of my favourite new superfoods.

So using one of my basic banana bread recipes, I just started subbing in ingredients to make them as delicious as they turned out. They are hearty, crumbly, gritty but still moist and tender as a muffin should be.

Why are these muffins good for me? These muffins are not only good for you, they are great for you! Filled with fiber and protein from whole rolled oats and kamut, make them a satisfying breakfast option. They are also naturally sweetened with palm sugar, apple sauce, banana flakes  and have a little added texture from dried figs. Mesquite offers these muffins a unique malted taste while helping to control blood sugar levels.

I say no more. You must go off and bake these.

Mesquite Walnut Fig Muffins

1 1/2 kamut flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp baking soda
2 tbsp banana flakes (or 1/2 ripe banana)
1 tbsp mesquite
1 tsp cinnamon

1/2 cup almond milk
1/4 cup palm or coconut sugar
1/2 cup chopped dried figs
1/3 cup apple sauce +1 tbsp ground flax or chia
1/4 cup mesquite crusted walnuts

1. Preheat oven to 350F

2. Combine dry ingredients in a bowl and mix together.

3.  Combine wet ingredients in another bowl and stir together.

4. Combine wet ingredients into the dry ingredients and cream together until you get a thick batter.

5. Spoon into 8 parchment paper muffin cups.

6. Bake for 20 minutes.

7. Enjoy with a dollop of almond butter!

What is your favourite muffin recipe?

What do you love to put in your muffins, on your muffins?

The Moistest Most Delicious Banana Bread (I have ever made!)

I love making banana bread or banana muffins, it has to be my favourite thing to bake. This is probably because I grew up on chocolate chip banana muffins that my mom used to make.

A batch of them were pretty much around every week while I was growing up and then a special birthday batch was always made for my birthday sleep-over parties. I remember taking her muffins and squishing them into my mouth, as they were so soft, moist and tender!

Once I got a handle on the ingredients that my mom was using, I took the recipe into my own hands and switched things up – for the better of course! However even though mine are fairly soft, I could never quite achieve the moistness that she did…

So every now and then I like to change up the recipe even more, to try new things and achieve a different texture and flavour. Since I am always finding new ways to use my left over almond pulp from making my own Nut Milk, this seemed like the perfect opportunity. The soft grainy almond bits are totally useful in recipes for muffins, pies, cookies whether raw or baked. I have made many raw cookies, using the pulp as filler and as a binder, but baking with it – is a totally different experience!

It will give your recipe a chewy, moist, rich texture that is loaded with fiber and trace amounts of heart healthy fat (as most of it is in the milk).

So of course I am leading up to the climax here, so what I used was 1 cup of almond pulp in my banana bread along with most of my other “tried, tested and true” ingredients and what came out was an incredibly moist, rich, dense banana loaf. If you are one that is into light and fluffy, this bread is not for you! I definitely achieved the moistness that my mom’s muffins had, but this loaf was hearty and decadent, my kind of loaf – as light and fluffy, does not do it for me! In fact when I normally ate my “regular” muffins, I would throw on a slap of nut butter to cream it up a bit, which is definitely not needed in this recipe. Enjoy!

Yup, that’s right there is a nice big smudge of warm chocolate on the plate!

Kamut-Almond Banana Bread

1 cup fresh almond pulp (the fresher the more moist your bread will be)

1 cup kamut flour

1 tsp baking soda

1 tsp baking powder

¼ tsp cinnamon

½ tsp sea salt

2-3 ripe bananas (depending on their size)

½ cup rice milk

¼ cup coconut oil, melted

¼ cup maple syrup

1/3 cup applesauce + 1 tbsp ground chia

1 cup blueberries or chocolate chips

How it’s made!

1. Pre heat oven to 350 F.
2. Mix wet ingredients and dry ingredients separately.
3. Use a large bowl for the dry ingredients. Then mix wet ingredients into dry and fold slowly, and mix together until there are no lumps. Stir in blueberries or chocolate chips.
4. Drop by spoonfuls into an oiled muffin tray or pour batter into a loaf pan.
5. Bake for 20 minutes if these are muffins or 40-50 minutes if this is a loaf.

The Most Important Meal

You all have heard it before and it still holds truth. Breakfast is the most important meal of the day! A coffee and a slice of toast just doesn’t cut it. It will not hold you over, and you are likely to be hungry within the hour and that is when you will grab something else sweet and fulfilling…sound familiar? So start your day off right. I know this may sound like a Kellogg’s commercial, but it is true – and Kellogg’s and cheerios are not even part of my advice.

If you get “the goods” in early and your body will be very happy. Even if you are the type of person that really  just isn’t that hungry in the morning, at the very least have a green juice or a glass of water with some lemon and a piece of fruit, and maybe even a handful of nuts. Other balanced breakfast for ones with more of an appetite may be a smoothie, bowl of oatmeal, granola with almond milk, slice of Ezekiel toast with almond butter, sheep’s yogurt and fruit or maybe some hearty oatmeal pancakes!

Whatever you choose to eat, make sure it it balanced and provides you with sufficient protein, complex carbohydrate, healthy fats and fiber. These nutrients will give you energy and keep you satisfied and make sure your metabolism is off to a healthy start. Just remember the more balanced the breakfast, the less likely you are to have cravings throughout the day (and more importantly at night!).

There are many ways to get these nutrients in your breakfast and not even focus strictly on one isolated nutrient. If you chose whole food ingredients and combine them wisely you will definitely be getting all the nutrients your body needs to get you going! Here are some tips.

Protein: organic egg omelet with avocado or goat cheese, almond butter + toast, quinoa porridge, hemp or sun-warrior protein powder in smoothie

Healthy fat: almond butter or avocado on your toast, coconut oil in your smoothie, nuts and seeds on sheep yogurt or oatmeal

Carbohydrate: high fiber-whole grain bread, whole grain cereal – cooked from the whole grain (quinoa, barley, oats, kamut, amaranth, millet), homemade granola or a breakfast muffin.

Use this as a guideline and don’t skip breakfast. You are not doing your body any good by starving your body of calories when it needs it the most! Make sure you have a enough time in the morning to eat something decent and not always have to grab breakfast on the go.

And for the mornings or weekends when you have more time, you may even want to indulge and make a little feast of breakfast goodness. Oatmeal pancakes are hearty and delicious, full of fiber, complex carbohydrate and great for the kids too!

If you are a breakfast eater and have some others fabulous breakfast ideas, please post a comment and share your morning goodness!

Oaty Banana Blueberry Pancakes

1 cup rolled oats

1/2 cup spelt flour

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

2 teaspoon baking powder

1 1/2 cups almond milk

1 ripe banana, mashed

1-2 tablespoon maple or coconut sugar

2 tablespoon ground sprouted flax, chia seeds

1 tablespoon applesauce

1 tablespoon coconut oil

1/2 cup fresh or frozen blueberries

1. Mix the oats, spelt flour, cinnamon, salt and baking powder in one bowl. Set aside.

2. Combine all the rest of the ingredients and allow to sit for a moment while you heat a skillet.

3. When the pan is hot, add your coconut oil.

4. Stir your pancake batter (add more water if necessary).

5. Pour a small amount of batter (about 3 inch in diameter) in the pan – you may be able to fit 2-3 circles in one pan.

6. Cook until bottom is brown and all sides are completely dry.

7. Serve with coconut flakes, fresh fruit, almond butter, apple butter or all natural fruit preserve. ENJOY!

8. Top with fresh banana and blueberries!

That's Amore!