With the arrival of October, Fall is really here. ALthough the blogosphere seems to be flooded with pumpkin and squash, I still want to hold onto my favorite orange produce for a little while longer.
I am relishing in the late-season varieties of peaches for as long as I possibly can. Nothing makes me relive wonderful summer memories like the sweet, juicy flavor of ripe peaches. Even as the temperature starts to cool down, I am determined to keep relishing in this simple pleasure.
That’s how these muffins came about. Packed with quinoa, chia seeds, flax seeds, coconut oil, and giant hunks of peach, these muffins are as good for you as they are tasty. No, they aren’t light and fluffy, instead they are packed full of nutrients.
When microwaved for 30 seconds and served with a warm cup of tea or coffee, they make the perfect easy breakfast or afternoon snack.
Go ahead and make a second batch and stash them in the freezer so that you can continue to enjoy delicious summer produce even in the monotonous months when apples and oranges are the only fresh fruits to be found.
Peach Muffins with Chia and Hemp Seeds
Adapted from Get Natured
- 1 tbsp chia seeds
- 1/4 cup warm water
- 1 1/3 cup whole wheat pastry flour
- 2/3 cup quinoa flour
- 2 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/4 cup hemp seeds
- 1/3 cup firmly packed brown sugar
- 3 tablespoons coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3/4 cup skim milk, room temperature
- 2 large peaches, finely chopped (leave the peel on for extra fiber)
- Preheat the oven to 350 degrees and line a muffin pan with silicone liners.
- Whisk together chia seeds and warm water in a small bowl and set aside.
- In a large bowl, sift together flours, baking powder, cinnamon, salt. Mix in the hemp seeds, then set aside.
- To the chia seed mixture, add milk, brown sugar, coconut oil, and extracts and combine well. Add this wet mixture to the dry ingredients and stir gently to combine-don’t overmix. Gently fold in the peaches.
- Spoon batter into muffin pan and smooth their tops with the back of a spoon. Bake the muffins for about 20 minutes.
- When a toothpick inserted into the middle of a muffin comes out clean and the muffins are golden brown, remove the muffins from oven and transfer them to cooling racks.
This is undoubtedly my favorite breakfast to make at home. Not only does it taste like a decadent serving of pie first thing in the morning, but also because you can make it a few days in advance, it takes less than two minutes to prepare in the morning!
I know that pumpkin season is over, but numerous studies have shown that canned produce, while much cheaper, has essentially the same level of nutrients as its fresh or frozen counter parts. And let’s be real for a second, even if it was pumpkin season, I’d still probably be using a super convenient can. It’s so worth it to take a few minor short cuts when it comes to cooking in order to avoid the cost and preservatives of preserved food.
Prepare the quinoa with water and cinnamon sticks
Put 1/4 of the pumpkin in each jar
Pile the quinoa on top of the pumpkin
Pour milk atop the quinoa
Top the quinoa with flax seeds
Finish it off with a mixture of cinnamon, ginger, nutmeg, and cloves
I developed this recipe when I got tired of my simple peanut butter quinoa or quinoa with milk and spices. I wanted something that was a bit more fun and that felt a bit more luxurious. Cue the pumpkin pie breakfast concoction.
Pumpkin Pie Breakfast Quinoa
Time: 20 minutes
- 2 1/2 cups water
- 1 cup quinoa
- 3 cinnamon sticks (optional)
- 1 can of pumpkin (make sure it’s pure pumpkin, not pumpkin pie filling)
- 1 1/2 cup skim milk, soy milk, or almond milk
- 1 teaspoon flax seeds
- 1/2 heaping teaspoon cinnamon (splurge on a good brand, not McCormick’s….I promise that the quality makes a huge difference)
- 1/4 heaping teaspoon fresh ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Fill a small sauce pan with the water, quinoa, and cinnamon sticks. Bring the water to a boil, then reduce it to a simmer and cover the pot. Leave the pot covered for 15 minutes, or until the quinoa absorbs all of the water. Remove the cinnamon sticks from the quinoa. In the mean time, combine the spice mixture in a small ramekin.
- Divide the can of pumpkin even among four glass jars. Top the pumpkin in each jar with 1/4 of the quinoa.
- Add slightly less than half a cup of milk to each of the jar. Then add the 1/4 teaspoon of flax seeds and finally 1/4 teaspoon of the spice mixture to each jar.
- Stir the quinoa mixture together until combined.
- Enjoy right away or refrigerate it for up to five days. For warm quinoa in the morning, microwave the glass jar for 90 seconds.