Two years ago, I came across a wonderful recipe for waffles on Food Babe. Not only were they free of processed sugar, but they were gluten-free and packed the right combination of ingredients for me to use as breakfast, a snack, and even as a pre- and post-workout snack. They quickly became a staple in my household.
This year I began to play with flavors, and decided to add blueberries. The result was incredible! I began making a batch with walnuts and another with blueberries. After a few months, I decided to try to make them into muffins, like the Lemon Poppyseed Muffins that we love so much. I was also looking for a faster way to do food prep. Making four batches of waffles a week took so much time!
I began with my favorite muffin pan and optimism. I decided to start at 350 degrees, and watch them carefully to determine how much time they would need. The baking went fine but when I went to get them out of the pans, those stubborn little buggers refused to budge. I ended up with a pile of delicious blueberry muffin crumbs. Of course we ate them anyway!
Once I had a foolproof muffin recipe, it was time to make it more interesting. Spices have wonderful health benefits, so I wanted to use some that were not only tasty but nutritious.
The original recipe has cinnamon. I recommend Ceylon Cinnamon because of it's ability to support healthy blood sugar, and signal the body of fullness and satiety.
Completing the masala chai flavors, only seemed natural to me so I added ginger, cardamom, allspice and ground cloves. In the recipe below, I am a bit conservative with these spices. Feel free to add more! I do!
Chai Blueberry Breakfast Muffins
Makes 34 muffins. Freeze your leftovers!
Preheat the over to 350 degrees.
Combine eggs, bananas, vanilla extract and water in a food processor. Process until the bananas are broken down. In a separate bowl, combine the dry ingredients and spices. Mix and add to the food processor. Process until smooth.
There is no need to grease your silicon muffin pan. Place the muffin pan on a cutting board or cookie sheet and then put 1/4 cup of batter and 3-4 blueberries into each cup. Carefully slide the muffin pan ONLY into the oven and bake at 350 for 20-22 minutes. Use a toothpick to test for doneness. Allow them to sit for 10 minutes outside of the oven, and then flip the pan upside down. Resist the urge to mess with them for another few moments and then lift up the muffin pan. Many will fall out, the rest will come out with some help.
Store the muffins in the refrigerator with a paper towel (to absorb the moisture).
I often use the early morning to organize my thoughts into paragraphs. And sometimes into recipes.