Cancelled, cancelled, cancelled….
Streets and offices are becoming empty and our lively city of Singapore is becoming quieter by the minute as events are called off one by one… One thing this calls for is time with loved ones at home – and what a better way to enjoy the weekend together than bake up Charissa & Co. Wellness’s best (healthy) breakfast muffins! Get it ready today for your Sunday treat
- 1 Cup Quinoa flour
- 1/3 Cup Walnut Flour
- 1/2 Cup buckwheat flour
- 1 Tablespoon Flaxseed meal
- 1/2 Cup smashed ripe banana
- 250g Vanilla Coconut yoghurt
- 2/3 Cup Almond Milk
- 1/4 Cup Raw cacao powder
- 2 Scoops of KIDS Nuzest GGS Banana Choc
- 1/3 Cup Yacon Syrup
- 2 Soft Large Medjool Dates
- 2 Teaspoons of baking powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon vanilla extract
- Pinch salt
- 1/2 Cup macadamia nut butter (smooth)
- 1 Teaspoon vanilla extract
- 4 Medjool dates (soaked 30min in hot water)
- 150ml Coconut yoghurt
- 2 Scoop Nuzest Kids Caramel Good Green Stuff
- Pinch Cinnamon
Start by combining the wet ingredients from above in a large bowl. Then allow to combine the dry ingredients in a separate bowl and start by mixing the dry ingredients to the ‘wet’ milk, yoghurt and vanilla mixture, gradually.
Make sure to mix it well, add banana puree and dates and I’d recommend to blend it in a high-speed blender first to ensure the dates are finely chopped. Once it’s smooth, add to the base, and if you find it is slightly too runny, add a little more nut flour, or if too dry add a splash of nut milk.
I prefer using silicone moulds as I don’t have to grease them, but otherwise, ensure you’ve greased or lined your muffin cups two-thirds full. Allow to bake at 400 degrees Fahrenheit for 20 minutes OR Longer, this is all down to you as to how large your muffin shapes are. Use a toothpick to determine if the muffin centres are done.
Once done, take out of the oven and allow muffins to cool, then start by making the “Caramel Sauce”
This sauce is simple. Pop all the ingredients into a high-speed blender or nutri-bullet, until smooth. Pop it into a squeeze bottle and drizzle on top of the muffins, you can also keep the leftover caramel sauce in the fridge for 3-4 days.
Store muffins in the refrigerator or freezer in a sealed covered container. The recipe makes up to 15 muffins depending on how much batter is baked in each muffin cup. These are quick and you can even get the kids involved.