healthy rye flour breakfast muffins

Looking for a quick breakfast that is portable and utterly healthy + delicious? Make these healthy rye flour breakfast muffins for breakfast!

These muffins are made with rye flour. They are whole wheat and are sugar free. The muffins are sweetened with just a tiny bit of pure maple syrup and maybe a little extra zero calorie sweetener of choice.

The healthy rye flour breakfast muffins are packed with juicy dried plums and grated fresh apple for some extra natural sweetnes. They are full of fiber, keeping you full for longer.

Makes: 12 muffins

Ingredients:

• 2 eggs
• 70 ml. sunflower oil or other neutral vegetable oil
• 175 ml. plantbased milk
• 2 tbsp. pure maple syrup ( or honey, agave, date syrup )
• optional: 60 grams monk fruit sweetener, erythrytol, xilitol or other zero calorie sweetener of choice (1:1 to sugar), or to taste
• 1 tsp vanilla extract
• 20 grams sunflower seeds
• 50 grams oats
• 40 grams almond flour or other ground nuts ( grind your own!)
• 1 large apple, grated with peels on
• 150 grams dried plums, chopped
• 150 grams rye flour + extra for dusting the muffin tin
• 2 tsp baking powder
• 1/4 tsp salt
• 3 tsp cinnamon
• 2 tsp ground ginger
• 70 ml. water

Method:

1. Preheat your oven to 200 degrees C. Grease 12 muffins holes with a bit of oil and dust with some extra rye flour to coat them.
2. In a large bowl, add the eggs, the sunflower oil and the plantbased milk and whisk. Add the rest of the ingredients to the bowl in stages, making sure that each ingredients is fully incorperated before adding the next ingredient.
3. Fill the muffin tin evenly with the batter (I used a 1/3 cup from my measuring set as a tool to make sure each hole is filled evenly).
4. Bake the muffins for 30 minutes or longer. Check with a skewer to see if the muffins are done.

( This recipe is adapted from a recipe in the cookbook: The ayurveda kitchen by Anne Heigham )