Berry Breakfast Muffins with Cashew Frosting: A Morning Antioxidant Boost!

Good morning, muffin-enthusiasts! There’s a saying, "Life’s too short for bland breakfasts." And if there's one thing to shake up your morning routine, it's our Berry Breakfast Muffins with Cashew Frosting. Here’s why you'll want to devour them daily.

The Powerhouse Berries: Blueberries and Raspberries

Raspberries and blueberries don’t just add that berrylicious bite to our muffins, they're tiny nutritional dynamos. These vibrant berries are packed with antioxidants - compounds that fight off free radicals in the body, which can lead to oxidative stress and damage to our cells. So, as you relish each bite, know that you're doing wonders for your body, one berry at a time.

Not Your Average Frosting

When you think frosting, you might imagine a sugar-laden, calorie-rich topping. Our Cashew Frosting begs to differ. It's creamy, it's dreamy, and above all, it's dairy-free and sweetened solely with dates because that's our mojo at Doc's Daughters. The subtle nutty flavor perfectly complements the sweet tartness of the muffins, creating an ensemble that satisfies your sweet tooth.

Gluten-Free and Proud

Let's bust a myth: gluten-free doesn’t mean taste-free. Our Berry Breakfast Muffins are a testament to that. They are moist, fluffy, and so satisfying, you'll never want to go back to gluten ever again.

Get Ready to Indulge!

Picture this: You're savoring a muffin, every bite bursting with flavors. The best part? Our muffins are fruit-sweetened, which means sustained energy without the dreaded sugar crashes. Whether you are battling chronic disease or preventing it, this goodness is the perfect solution for all. Our Berry Breakfast Muffins with Cashew Frosting aren’t just a treat for your palate; they're a boost for your well-being. 

Muffin Ingredients:

• 3 cups oat flour

• 2 cups almond flour

• 1 tsp baking soda

• 2 tsp baking powder

• 1 cup non-dairy yogurt*

• 3/4 cup non-dairy milk**

• 3/4 cup date syrup***

• 2 tbsp ground flax seeds

• 4 tbsp water

• 1 tsp vanilla bean powder or vanilla extract

• 1 tsp almond extract

• 3/4 cup frozen blueberries

• 3/4 cup frozen raspberries 

*I used non-dairy unsweetened plain kite hill almond yogurt

**I used unsweetened vanilla almond milk

***date syrup recipe: add 12 medjool dates and 1 cup water to blender and blend until smooth. Makes about 1 1/4 cup of date syrup- use 3/4 cups for the muffins and the rest for the cashew frosting (or you can use store-bought date syrup!) 

Muffin Instructions:

1. Preheat the oven to 350ºF.
2. Make flax 'eggs'. Stir together the ground flax and water. Set aside for 5-10 minutes to thicken.
3. In a large bowl, whisk together the flours, baking soda, and baking powder.
4. In a separate bowl or blender combine the yogurt, non-dairy milk, flax eggs, date syrup, almond extract, and vanilla. Whisk or blend.
5. Pour wet into dry, and mix to form a thick batter.
6. Gently fold in the frozen berries.
7. Pour into muffin tins lined with parchment paper.
8. Bake for 35 minutes.
9. Prepare cashew frosting (with pre-soaked cashews!) while the muffins are in the oven.
10. Remove from the oven and let sit in tin for at least 10 minutes before topping with frosting.

Cashew Frosting Ingredients (optional- but worth the extra preparation!):

• 1.5 cups cashews 

• 2 tbsp lemon juice 

• 1/2 cup coconut cream 

• 1/4 tsp apple cider vinegar

• 1/2 cup date syrup*

• 1/2 tsp vanilla bean powder or extract

• 1/2 tsp xanthan gum 

Cashew Frosting Instructions:

1. Soak cashews in boiling water for 1 hr. This will make them easier to blend and give you a smoother frosting.
2. Drain cashews and add all ingredients to a blender. Blend until smooth.
3. Let sit in fridge for 1 hr. Spread over muffins or enjoy with fruit.

Have fun making these Berry Breakfast Muffins and don't forget to tag @docsdaughters on instagram, so I can see your creations! 

Xoxo,