I really hate to add to your To-Do list for the weekend, but a batch of these muffins would be a good idea. They stash nicely in the freezer and given that they are fairly low in sugar they make a healthy addition for the kids lunch box. Or better yet, with a piece of fruit and slathered with nut butter they are a quick and compact little breakfast.
One thing I have learned over and over again is that planning ahead will save me every time, eventually. There will come a day when a batch of muffins stashed in the freezer will be needed. If you have room, make two batches. Seriously. Then label them Plan B.
Just this week I realized at 7:30 am Friday morning that we hadn’t packed the kids lunches yet. Usually lunches are packed the night before, I like to keep my mornings free of that kind of drama. I’m not blaming anyone. Clearly we all forgot. It has felt like an incredibly long week (in reality it was short because we had a holiday on Monday). I think we all just wanted the week to be over and collectively gave up on Thursday night. That’s it we are done. Only to wake up on Friday morning and realize we had one more day to go.
Thank goodness for Plan B. A frozen muffin, it will thaw by the time lunch rolls around, a piece of fruit or two and a carton of soy milk or yogurt. I like to cut the muffins in half, they need to thaw a little bit to do that, and stuff them with some jam and sunflower-seed butter. The kids like this not so sweet muffin with a slice of cheese on the side too.
- Maple syrup will work in place of the brown rice syrup but because the maple syrup is sweeter, reduce the volume to 1/3 of a cup. You can also use old fashioned corn syrup one for one with the brown rice syrup.
- Millet is interesting grain to keep on hand. In breads and muffins you can just throw some in the batter and to add an interesting crunch and texture. I’ve used millet in these breakfast scones as well… don’t mind the really bad photography please.
A not-too- sweet muffins great for breakfast or a lunch treat. Freezes well.
10 minPrep Time
15 minCook Time
- 1-1.2 cups non-dairy milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground flax seeds
- 3/4 cups millet
- 2/3 cups rolled oats
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown rice syrup
- 1/4 cup brown sugar
- 1/4 sunflower or other vegetable oil
- Preheat oven to 400 F and line a 12-cup muffin pan with paper liners (muffins are easier to freeze if you bake them in liners)
- In a small bowl mix together ground flax with non-dairy milk and vanilla. Set aside.
- In a medium bowl mix together millet, oats, flour, salt and baking soda.
- To the flaxseed and milk mixture, stir in brown rice syrup, brown sugar and sunflower oil. Whisk well to combine. Add wet ingredients to dry and gently fold to just combine.
- Spoon batter into prepared muffin cups and bake about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 5 minutes in the muffin time. Then remove muffins and allow to rest on a wire rack until completely cool.
- For freezing, wrap completely cooled muffins individually in plastic wrap and then store n an airtight container or large freezer bag for up to 6 weeks
recipe adapted from 350 best vegan recipes by Deb Roussou