Healthy breakfast: These probiotic muffins are delicious – and gut-friendly
What a way to start the day right.
Unless you have been living under a rock, you will know that gut health is a major buzz phrase at the moment, and that scientist believe we are only just beginning to discover just how important the bacteria and balance inside our stomachs really is.
In fact, researchers have already linked better gut health to much better overall health, better sleep, better mental health and not to mention a lot lower risk for many diseases and health worries.
And the best bit is that it isn't actually hard to do.
"Adding probiotics to baked goods is actually a super-smart strategy since grain-based foods contain prebiotics, too," Lauren Blake, certified health and wellness coach, recently told Well + Good. "Not only will prebiotics potentially help probiotics multiply and do their jobs, but they could also help give your immune system a boost." What's more, this recipe she created also calls for whole wheat and almond flours (both of which are great sources of fiber), in addition to fresh ginger root, which is extremely anti-inflammatory.
Note: You have to opt for probiotic capsules which are "enteric coated," meaning the powder inside each capsule can survive all the way into the digestive tract, so ask at your local health food store.
Whole wheat flour
Powder from 6 probiotic capsules
Flax eggs (ground flaxseed and water)
Melted coconut oil
Unsweetened almond milk
Pure vanilla extract
Raw ginger, peeled and finely chopped
Pears, peeled and diced
Ingredients for crumble topping
Melted coconut oil
Preheat the oven to 190°C and line a 12-cup muffin tin with paper liners. Set aside.
In a small bowl, make flax eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken.
In a large bowl, combine the dry ingredients. Open the probiotic capsules and add to the dry ingredient mixture.
In a separate bowl, whisk together the wet ingredients (including the flax egg), except the diced pears. Pour mixture over the dry ingredients and stir until just incorporated, being careful not to over mix. Fold in the pears and gently mix to combine.
To make the crumb topping, combine the flour, melted coconut oil, and brown sugar in a small bowl. Mix with a fork until crumbly.
Scoop the batter evenly into the prepared muffin tins about 3/4 of the way full. Generously top each muffin with crumble topping.
Bake muffins for 22 to 25 minutes.
Remove from oven and allow to cool for 10 minutes before removing from muffin pan. Cool completely on wire rack. Enjoy!
(Recipe and image via Well + Good)