Breakfast muffins

This is a great way to have a sweet, yet healthy, treat.

Vegan/Gluten Free Blueberry Muffin

Ingredients:
2 C. Bob's Gluten Free All Purpose Flour
1 C. cornmeal
2 Tbsp. ground flax meal
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1 C. cooked quinoa
1/2 C. pure maple syrup
1/2 C. non-dairy milk
1/2 C. unsweetened applesauce
1 Tbs. fresh lemon juice
1/4 C. coconut or olive oil
1 C. fresh organic blueberries

Directions:
Preheat oven to 375 degrees, use paper liners or lightly grease muffin pan.  In medium bowl whisk all dry ingredients.  In a separate bowl whisk quinoa and all other wet ingredients, except blueberries.  Add dry mix to wet and combine.  Gently fold in blueberries, using ice cream scooper, fill muffin tins about 3/4 full.  Back 18-20 minutes or until toothpick comes out clean.  Optional, after removing from the oven, sprinkle tops with sugar.


Vegan Sweet Potato Muffin
2 c. unbleached all purpose flour or GF all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. coconut sugar
1/3 c. coconut or olive oil
1/2 c. sweet potato puree
1/4 c. water
1/4. nondairy milk (almond, coconut, soy, etc)
1 tsp. pure vanilla extract
1 c. nondairy semisweet chocolate chips or carob chips (optional)

Directions:
Preheat oven to 350 F (325 for convection). Lightly grease muffin pan.  In medium bowl whisk together the flour, baking soda and salt.  In a large bowl beat sugar and oil together, then add sweet potato puree. Stir in water, milk and vanilla. Mix until creamy. Slowly add the flour mixture and chocolate chips if you're using them . Mix until everything is incorporated. If batter is too think, add more milk one tablespoon at a time until right consistency is achieved.

Fill each muffin space 3/4 full with batter (I like to use an ice cream scooper or melon baller, creates less mess). Bake 20-25 minutes, until golden brown on top and a toothpick inserted comes out clean. Allow 15-20 minutes to cool.