Written by Sophie MacKenzie | Photos by Sophie MacKenzie
Nothing says summer to me more than grabbing my favourite basket, jumping on my bicycle, and heading down to the local farmers market to pick up some treasures. Seeing the beautiful local produce and having the chance to interact with the farmers themselves, is a special opportunity that I don't always have in my busy day to day life. My market routine is rather simple - visit my regular stalls, admire the cute dogs and babies, grab a snack from my favourite food cart, and laugh with over half a dozen friends and neighbours. I then eagerly head home to spread my loot across the kitchen table, and take a moment to admire the beautiful bounty.
This time of year is when market season is just beginning to hit full swing. Radishes and beets have started to show up, greens are plentiful, and cherries are just making their appearance. While I often fill my breakfast bowl with ripe market berries and juicy stone fruit, the veggies I purchase often get left for salads. But that's about to change. Incorporating veggies into your breakfast isn't just for frittatas anymore – say hello to veggie muffins! Naturally sweetened by carrots, and full of fibre, these muffins are the perfect breakfast or snack to grab on your way out the door. So next time you're at the market snag some veggies for your Sunday breakfast.
Balanced Breakfast Muffins
Recipe: (Makes 8)
2 Tbsp Chia Mixed with 6 Tbsp Water (or two eggs)
3 Tbsp Oil
1/4 Cup Unsweetened Apple Sauce
1/2 Cup Grated Zucchini
1/2 Cup Grated Carrot
1 Banana, mashed (about 1/2 cup)
4 Tbsp Maple Syrup
1/4 tsp Sea Salt
1 1/2 Cups Whole Spelt Flour (Oat, or favourite Gluten Free Mix)
1 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 Cup Pumpkin Seeds
1/4 Cup Chopped Dates or Raisins
1. Combine the wet ingredients in one bowl, and the dry ingredients in another, being sure to mix each well
2. Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the dried fruit and seeds, being sure not to over mix.
3. Scoop batter into 8 lined muffin cups and bake in a pre-heated 190 C (375 F) oven for 20-25 minutes or until the tops of the muffins spring back when lightly touched. Let sit for a few minutes prior to serving.
Get to know Sophie:
Sophie MacKenzie is a food enthusiast through and through. When she isn't busy , she can be found creating and photographing original recipes for her wholefoods blog, Whole Hearted Eats. Her recipes have been featured on BuzzFeed, Boston Magazine, The Daily Good, as well as being named one of the 25 best food Instagram accounts by Daily Burn. During the rare moments she isn't jumping on tables photographing her meals, she enjoys gardening, watching bad action films, and sprouting anything she can get her hands on.