Morning Muffins

I am very hungry in the morning but have the hardest time trying to figure out something to eat. I always crave sweet when I wake up, but anything too sugary leaves me feeling just as hungry and tired an hour later. Mornings are also unpredictable, I love grab and go breakfasts because I never know what the day will bring.

Muffins were the perfect solution to all of my problems, but they needed to be healthy and keep me full and feeling good…at least until lunch (that’s another problem I have yet to fix completely).

Morning Fruit and Chia Muffins fix all of those morning breakfast issues! Loaded with protein, good carbs and good fats, this hits my sweet tooth craving in the morning and leaves me feeling great!

*I store these in the freezer and pull one or two out to eat in the morning with my morning coffee. Microwave for about 30 seconds to defrost.

Morning Fruit and Chia Muffins

Makes 12 Muffins

2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup milk

1/2 cup oil (any type)

1/2 cup light brown sugar, packed

1 egg

3 tablespoons chia seeds

1/2 cup peaches, chopped

1/2 cup raspberries

slivered almonds (garnish)

Preheat oven to 375 degrees. Line a muffin pan with baking cups and spray with no stick cooking spray.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Once combined, stir in the milk, oil, brown sugar, egg and chia seeds. Mix under completely incorporated. Fold in the peaches and raspberries.

Fill the muffin cups 3/4 of the way up with batter. Sprinkle 1 teaspoon of slivered almonds on top of the muffins. Bake for 30 minutes or until golden brown. Let cool for 10 minutes before eating.