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    Everything Breakfast Muffins


    • ¾ cup all-purpose flour
    • ¾ cup whole wheat flour
    • 2 tsp baking powder
    • 2 tbsp each golden flax seeds, poppy seeds, hemp hearts and cacao nibs
    • ¼ cup each pumpkin seeds, dried cranberries and chopped walnuts
    • ½ cup shredded coconut
    • ½ cup brown sugar
    • 1 mashed banana
    • 2 eggs
    • 1 cup yogurt
    • 1 cup milk
    • 1 tsp vanilla


    1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
    2. In a large bowl combine all-purpose flour, whole-wheat flour, baking powder, seeds, dried fruit nuts, and coconut. In another bowl combine brown sugar, mashed banana, eggs, yogurt, milk and vanilla. Pour wet ingredients into dry and mix just until combined. Divide mixture evenly between muffin cups. Top with extra nuts and seeds. Bake for 30-35 minutes until golden brown and springy when touched.
    3. Let cool before serving. Muffins freeze well and can be defrosted in the microwave for 30 seconds – 1 minute.

    Yield: 12 muffins.