This continues my series of posts on healthy breakfasts over at In The Know Mom
I don’t know about you but I am an incorrigible muffin junkie. I LOOOOOVE muffins. Absolutely A-D-O-R-E them. I have no self-control whatsoever when in the presence of warm, fresh out of the oven muffins.
Now I’m not talking about wanna be muffins that are nothing more than cupcakes in disguise… You know which ones I am talking about: those light, airy, delicate cupcakey “muffins” with flavours such as butterscotch pecan, strawberry cheesecake, white chocolate cranberry, double dark chocolate chips, blueberry streusel, or raspberry crunch… nah… those aren’t muffins.
I am talking real muffins, made with oats or bran, the ones that are real dense and heavy and satisfying. The ones that want to lure you into believing that they are actually good for you but are in fact way too high in fat and sugar to be called healthy.
Well, if you’re like me, then you will be thankful for this next recipe! I had been looking for something like this for a long time, so when I saw Leanne’s post for a Raspberry Pumpkin Buckwheat Bake, I knew I had to try it!
I adapted the recipe somewhat and made them into mini loaves instead of cakes. All I can say is WOW! These mini loaves really deliver! Not only do they taste super good, they are in fact extremely healthy. They contain a good amount of protein, thanks to the addition of whey protein powder, and are relatively low in fat and sugar.
They are the perfect on the go breakfast and would also make an excellent afternoon snack. I know I will be playing with this one A LOT and create all sorts of different flavours.
I am officially in love!