I love breakfast food, there is no doubt about that, but a lot of the times I find myself to busy or just simply to lazy to make myself a proper breakfast. I firmly believe though that starting your day right, with good nutritious food and healthy habits is the key to living a healthy lifestyle. If you start your day off right, everything else follows quite easily.
So to overcome my own laziness if have made the habit of pre making most of my breakfast so in the morning I just have to get up and grab them out of the fridge. When I feel like something sweet I almost always go for homemade musli, granola or overnight oats. However some days those savoury cravings hit me in the morning and I need something else. For those days these amazing little Winter Herb Muffins come in perfectly. They are filled with a bunch of nutritious goodness to get your started off right and also with so much flavour, thanks to the combination of different herbs.
Made manly from oats, buckwheat and chickpea flours they are almost gluten free and just with switching to gluten free oats you can make them completely gluten free, which has lately been my preferred choice, because it seems to be easier on my stomach. I love having them fresh out of the oven or heated up the next day but they are still pretty delicious even when cold. To top them off I also made a yummy tahini butter, because obviously I am obsessed with everything tahini.
For 6 Winter Herb Muffins:
- 1 cup of oats
- 1 cup of buckwheat flour
- 3/4 cup of chickpea flour
- 1/4 cup of almond meal
- 1 tsp of salt
- 1 tsp of sweet paprika
- 1 tsp garlic powder
- 1 tsp of psyllium husk seeds
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 2 tbsp of fresh thyme
- 2 tbsp of fresh dill
- 2 tbsp of fresh parsley
- 2 tbsp of melted coconut oil
- 1 cup soy milk
- 1 tsp apple cider vinegar
- Preheat the oven to 170C.
- In a small bowl whisk together the apple cider vinegar and soy milk.
- In a large bowl combine all the dry ingredients.
- Chop the herbs and add to the mix.
- Now meld the coconut oil and add to the dry ingredients together with the soy milk and mix well.
- Line your muffin tins with parchment paper and divide the batter in between the molds. The muffins won’t rise very high so no need to worry about overfilling.
- Bake for about 15 mins and serve while still warm.
For the Tahini Lemon Butter
- 3 tbsp of tahini
- 1 tbsp of melted coconut oil
- juice of 1/2 lemon
- 2 tbsp of soy milk
- Melt the coconut oil in a small sauce pan on low heat.
- Once the coconut oil has melted add the remaining ingredients and whisk together until smooth.
- Fill into a container and set in the fridge to allow it to firm up a little.