Early Start Muffins

Print Friendly, PDF & Email

Early Start Muffins

Early-Start-Muffins

 

Wake to savory raw vegan muffins made the night before and dehydrated while you sleep. We have added a dollop of rawsome cheese sauce (from the Breakfast Wrap recipe), but even on their own they are tasty bites of wholesome nutrition. Early Start Muffins are loaded with vegetables; you won’t notice the ground oats. These muffins are a good source of vitamins A, Bs, C, E and folate. Significant minerals in this recipe include potassium, zinc, iron, manganese, copper and calcium. Pumpkin seeds are a good source of oleic acid (omega-9) and amino acid Tryptophan, which have a natural anti-stress effect. Get a good start to your day!

Early Start Muffins

Attributes:  raw, vegan, gluten free and dairy free, over night ready, satisfying
Equipment:  grater, coffee grinder

Ingredients:

 

1 C zucchini, grated
¾-1 C carrot, peeled & grated
⅓ C grape tomatoes, chopped fine
1 small red onion, diced
1 green onion, chopped
2 T each red & yellow bell pepper, chopped
1 T fresh garlic, minced
1 ½ tsp ginger root, minced
½ tsp each dried cumin, coriander & thyme
½ C raw gluten-free oat flakes, ground fine
½ C raw pumpkin seeds, ground fine
½ tsp sea salt & ¼ tsp ground pepper
1 T coconut oil, melted
                                         

Directions:  Mix all ingredients together in a bowl. Use small amounts of coconut oil to spread a film over a 6-muffin tin; this will prevent sticking when removing the muffins later. Scoop mixture into muffin cups ¾ to full. Remember the muffins will shrink. Dehydrate at 118 degrees F for 9 hours (overnight). After this time remove muffins from tin and place bottoms up on dehydrator tray. Dehydrate at same temperature for 30 minutes to firm up the base of each muffin. Ready for breakfast!
                                 

Optional:  A dollop of Raw Vegan Cheese Sauce makes a fabulous topping on each muffin. To make see “Tips” in the recipe “Breakfast Wraps.”
                                               

Tips:  This recipe is a good source of Vit. A (beta-carotene), B-complex, Vit. C, E and folate. Significant mineral content includes potassium, zinc, iron, manganese, copper & calcium. Pumpkin seeds are a great source of oleic acid (omega-9 fatty acid) and the amino acid Tryptophan having anti-stress effects.

Print Friendly, PDF & Email

Comments

comments