May 24, 2023
This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Cake for breakfast? Yes, please! This kid-friendly recipe is a delightfully gluten-free and vegan start to any morning. Apple sauce, bananas, and maple syrup provide just enough all-natural sweetness. Serve with a schmear of nut butter for a boost of protein and healthy fats.
Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 25 minutes
3 cups gluten-free oats
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoon cinnamon
2 “flax eggs” (see below)
¼ cup maple syrup
2 teaspoons vanilla extract
½ cup unsweetened apple sauce
2 bananas, ripe
½ cup chopped strawberries
For one “flax egg”
1 tablespoon flaxseed meal
3 tablespoons water
Preheat oven to 375 degrees.
Make the flax eggs:
In small bowl, mix together flaxseed meal and water until combined.
Let sit for 5 minutes to come together.
Make the muffins:
In medium bowl, stir together dry ingredients.
Add wet ingredients and stir until just combined.
Distribute batter evenly into muffin tin cups and bake for 10 minutes, or until set.
Serve with almond milk, nuts, fresh fruit, and/or nut butter.
Recipe credit: Cassandra Bodzak. Follow her on Facebook and Twitter.
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