We have all heard the saying, “Breakfast is the most important meal of the day!” After getting a restful sleep your body is refreshed and rejuvenated, and the first thing that goes into your mouth should be something that gives your body the best nutrition and source of energy to keep you chasing kids, cleaning house, or feeling your best.
Cupcake meals have been around for a while and they are easy to make ahead of time and have them ready to just pop in the oven ( or a microwave if you use one!) all you have to do is re-heat and enjoy! You can even prepare the ingredients ahead of time and then take a few minutes to assemble, put in the cupcake pan and while your breakfast is baking, you can get ready for the day!
Enjoy this light breakfast treat, that’s easy to do even with the kids!
Berry-Stuffed Breakfast Cupcakes
(makes 9-10 cupcakes)
- 1 cup spelt flour, or white flour, or Arrowhead Mills gf mix
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp energy powder, or 1 flax or chia egg
- 4 tbsp xylitol
- 2 Nunatural stevia packets (or 2 extra tbsp sugar)
- 1 tbsp pure vanilla extract
- 1 cup plain or vanilla yogurt of choice
- 1/4 cup milk of choice (subtract 3 tbsp if using the flax or chia egg)
- 3 tbsp coconut or veg oil (can omit, but the cupcakes will be a bit gummy)
- fresh blueberries and sliced strawberries
- cream topping of choice
Preheat oven to 350 F, and grease muffin tins. Combine all dry ingredients (except berries) in a bowl, and mix very well. In a separate bowl, combine all wet ingredients (except cream) and stir. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins. Cut out holes with a knife, and stuff fresh berries (or jam) into the holes. Just before serving, top with the cream and more fresh berries.
Adapted from http://chocolatecoveredkatie.com/