I wasn’t planning on making these muffins.  If I remember correctly, I wasn’t in a baking mood.

It was pretty early in the morning, but my daughter had woken up full of energy.  I felt a little tug on my arm with her cute little voice saying “let’s make muffins mommy!”   She’s lucky she’s so darn cute!

Our kitchen was pretty much bare.  You know the feeling you get the day before grocery shopping when you swear you see tumbleweeds in your cupboards?  I really had no idea how we were going to bake muffins.

I first thought bananas but of course we were out of those.  Apple sauce? Nope, out of that too.

I popped my head into the fridge and found the golden ticket: leftover soup!  My Roasted Tomato + Carrot Soup from last week’s post.

The texture was close enough to a mashed banana consistency so we went with it.

I’m glad we did because they turned out amazingly well!  The aroma must have been pretty great as well because as soon as the muffins came out of the oven, the rest of the family began crawling out of bed.  Isn’t it interesting that they just happen to wake up right after fresh baked muffins come out of the oven?

Savoury Breakfast Muffins

Ingredients

• 1 1/4 cup white rice flour
• 1/2 cup potato starch
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp lemon juice
• Pinch of salt
• 1/2 tsp cinnamon
• 1/2 cup soft butter/coconut oil/duck fat
• 2 tbsp honey
• 2 eggs
• 1 cup Roasted Tomato + Carrot Puree (Leaving any liquid behind and using the chunkier puree)
• Walnuts, pumpkin seeds, sunflower seeds to top
• (Optional-Customization) Savoury spice blend of choice to taste (Think 1/2-1 tsp mix of dried oregano/basil/smoked paprika or dried Thyme/sage/rosemary)

Method

1. Pre-heat oven to 375 f
2. Put all of the dry ingredients, excluding the nuts and seeds, in a large mixing bowl and stir to combine
3. Place the wet ingredients in a medium mixing bowl and combine well
4. Pour the wet ingredients into the dry ingredients and mix until combined.  The batter will be thick and somewhat sticky.
5. Using an ice cream scoop, scoop out equal amounts of batter and place into a prepared muffin tin.  I used paper and foil liners and found the muffins just slid effortlessly out of the foil liners.
6. Sprinkle walnut pieces and the seeds over the tops of each muffin, pressing slightly to help keep in place
7. Place muffin tin in the centre of your pre-heated oven and cook for 20 minutes or until a toothpick comes out of the centre clean.
8. Let muffins sit for a couple minutes and then carefully transfer to a cooling rack.  Let muffins rest until fully cooled.
9. Serve muffins with butter and honey or however you so desire!

These muffins are gluten free, dairy free (use coconut oil), refined sugar free and totally delicious.

With Valentine’s Day around the corner, I leave you with a few of my past Valentine’s Day treat recipes.  These would make a perfect gift for a loved one, cherished friend or family member.  Baked with love of course!

Homemade Chocolate Bark

Lemony Love Coconut Muffins

Chocolate Dipped Fig Bites

Chocolate Cranberry Muffins

Almond Pumpkin Seed Butter with Cinnamon, Honey + Cacao