Healthy Breakfast On-the-go

   

        Photo taken by Joanne Marsh
    

When in a hurry to get out the door, usually a healthy breakfast is not part of the plan. To add that into your routine here is a make-ahead, delicious and healthy snack. Just freeze for quick grab-n-go! 

Decant Chocolatey Chocolate Chip Muffins

Preheat oven to 350 degrees. Grease and dust flour on muffin tin or fill muffin tin with paper cup liners.

1 1/4 cup all-purpose gluten-free flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup sugar substitute

1/4 teaspoon pure stevia

1/3 cup maple syrup

1 egg or egg substitute

2 tablespoons date paste*

1/4 cup dairy-free milk

1 teaspoon vinegar

1/2 cup dairy-free butter

1 cup shredded zucchini or carrots

1/4 cup sugar-free chocolate chips

Mix together all the dry ingredients and set aside. Pour milk in a medium mixing bowl, add vinegar and let sit 5 minutes to sour. Continue to add rest of wet ingredients to milk and vinegar, blend well. Add dry ingredients to wet and mix until blended. Scoop approximately 1/3 cup batter into each muffin cup. Bake 5 minutes. When muffins are cool, sugar-free icing can be drizzled on top of muffin.

Note:  If more sweetness is needed, add extra sugar substitute.

 

Sugar-free Icing

1/2 cup sugar-free powdered sugar

2-3 tablespoons dairy-free butter

1 teaspoon water (add more if needed to thin icing)

1/2 teaspoon vanilla

*Find this recipe in my cookbook "Treat Your Health". For more delicious, low-glycemic recipes, "Treat Your Health" (Revised Edition). can be purchased on Amazon, Barnes & Noble and other participating book stores.