If you’re searching for a healthful snack that satisfies both your sweet tooth and your nutrition goals, Omega Monster Muffins are a delightful option. Packed with nutritious ingredients, the muffins are perfect for breakfast, a snack, or even a light dessert. Let’s get baking.
When preparing Omega Monster Muffins, consider personal preferences or dietary restrictions. For a gluten-free option, you might swap in a gluten-free flour blend instead of spelt flour. If you don’t have Xylitol or stevia, any sweetener you enjoy will do the trick. Also, swapping out walnuts for pecans could add a delicious twist, or if nuts are a no-go, simply leave them out entirely.
Muffins & Cupcakes
Omega Monster Muffins Recipe
Ingredients
- 2 tablespoons ground flax seeds
- 1 tablespoon salba seeds
- 1/3 cup hot coffee
- 1/4 cup spelt natural bran
- 1/4 cup diced dates, soaked in hot water and drained
- 1/3 cup hot water
- 1 cup frozen chopped kale
- 2 (1 g) packets Xylitol sweetener or 2 (1 g) packets stevia
- 1 tablespoon vanilla
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 1 1/4 cups buttermilk
- 1 cup spelt flour
- 3/4 cup flour
- 1/2 cup sifted cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 375°F and grease or line a 12-cup muffin pan.
- In a small bowl, whisk together 2 tablespoons of ground flax seeds, 1 tablespoon of salba seeds, and 1/3 cup of hot coffee. Allow it to stand for 5 minutes.
- Combine 1/4 cup of spelt natural bran, 1/4 cup of diced dates (soaked in hot water and drained), and 1/3 cup of hot water in another small dish; let the stand until needed.
- Microwave 1 cup of frozen chopped kale with a tablespoon of water for 3 minutes until thawed and slightly cooked down. Transfer the kale to a food processor or blender, and add the soaked seed mixture, 2 packets of Xylitol sweetener (or stevia), 1 tablespoon of vanilla, and 1/4 cup of canola oil. Puree until completely smooth.
- Pour the kale mixture into a large bowl and mix in 1/4 cup of brown sugar and 1 1/4 cups of buttermilk. Beat well to combine.
- In a separate bowl, whisk together 1 cup of spelt flour, 3/4 cup of flour, 1/2 cup of sifted cocoa powder, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Gently fold the dry mixture into the wet ingredients until just combined. Then add the bran mixture, 1/2 cup of bittersweet chocolate chips, and 1/2 cup of chopped walnuts, folding gently to incorporate everything without overmixing.
- Spoon the batter into the prepared muffin pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Once baked, turn the muffins out immediately onto a wire rack to cool completely.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: