Lunch: Muesli Crunch Whole-Grain Muffins

These gluten-free, not-too-sweet breakfast muffins are lightly spiced with cinnamon.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Honey, Flax Seed

Health and fertility benefits of Muesli Crunch Whole-Grain Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55. Flaxseed can be used to combat PCOS as it helps decrease androgen levels. It contains lignans that increase the production of sex hormone binding globulin (SHBG) that binds testosterone in the blood, thereby preventing it from wreaking havoc in the body. Being high in fiber, flaxseed helps slow down glucose metabolism and lower cholesterol levels. The omega-3 fatty acids in this flaxseed also reduce inflammation, lower blood pressure and reduce the risk of chronic diseases like heart disease.

Ingredients

1/2 c. gluten-free rolled oats
1/2 c. dried cranberries
1/4 c. whole millet
2 tbsp. flax seeds
1 1/4 c. Silvana's Kitchen Gluten-Free All-Purpose Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. goat milk yogurt
1/2 c. light brown sugar
2 large eggs
1/4 c. canola oil
1 tbsp. unsulfured molasses
2 tsp. pure vanilla extract
Warm honey

Instructions

Preheat oven to 350 degrees F and fill 12 muffin cups with paper liners. In a medium heatproof bowl, combine oats with cranberries, millet, and flax seeds. Cover with hot water and let stand until plumped, about 20 minutes. Rinse the mixture and drain well.
In a large bowl, whisk flour with baking powder, baking soda, salt, and cinnamon.
In a medium bowl, whisk yogurt with brown sugar, eggs, oil, molasses, and vanilla. Add wet ingredients and oat mixture to dry ingredients and stir until combined.
Spoon batter into muffin cups and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Transfer muffins to a rack, brush with honey and let cool completely. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

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