This “donut” is courtesy of Dr. Weil, “a world-renowned leader & pioneer in the field of integrative medicine, a healing oriented approach to health care which encompasses body, mind, and spirit”. I really dig this guy. He is devoted to keeping your body, inside & out, into tip top shape by eating right, taking supplements when needed, & exercising. Living a balanced life ~ body & mind. My kinda dude! I’m anxious to get my hands on one of his cookbooks. I browsed through a few at B&N the other day & wanted to take them home right then & there! But, I was in search of something else for the kitchen library. {such restraint, right?!}
I digress… I found Dr. Weil’s super, high~power muffins recipe here & knew what had to be done. I love chia seeds, blueberries, cranberries, bananas, cocoa nibs… you get the idea. This recipe was made for me. And it’s made for you, too! It’s very rich in antioxidants & fiber. Perfect for mornings on the go or a snack for the kiddos, or yourself. If you go to the link above, you will notice the changes that I made. Small, but what I knew my family would like.
In the recipe, she used mini bundt pans, which I do not have as of yet. So I used my donut pan {for the first time ever} & poured the rest of the batter into a regular muffin pan. So this recipe made more than enough for us. 6 donuts & 11 muffins. Whew, that’s a lot.
To my dismay, these muffins do not last long; I just threw the majority away this morning. So eat up people! After all, they’re good for you.
Super Power Donut
{slightly adapted from the first mess}
Ingredients:
1 cup whole spelt flour
1/4 cup almond meal {or use more spelt if you like}
1 cup ground flax + 1/3 cup chia seeds {or go with 1 1/3 cup pure flax or 1 1/3 cup pure chia}
2/3 cup coconut palm sugar
1 Tbsp baking powder
1 tbsp ground cinnamon
pinch of ground ginger
pinch of fine sea salt
1 ripe banana, mashed
2 Tbsp melted coconut oil + extra for greasing
1 3/4 cups milk of your choice
1 Tbsp vanilla extract
1 1/2 cups frozen blueberries {or fresh if they’re in season}
1 cup dried cranberries
2 tbsp cacao nibs {I added a touch more!}
zest & juice of one tangerine/clementine/orange {which ever you prefer & is easiest to find}
1/2 cup powdered sugar
Directions:
Preheat the oven to 325º F. Grease your donut pans, or muffin/mini bundt tins, & set aside.
In a large bowl combine the spelt flour, almond meal, flax + chia seeds, coconut sugar, baking powder, cinnamon, ground ginger & salt.
Mash the banana in a separate medium bowl to a smooth consistency. To the banana, add the coconut
oil, milk & vanilla extract. Whisk to combine.
Add the banana mixture to the dry ingredients. Gently fold the batter until it is just combined. Add the blueberries, dried cranberries, & cacao nibs & gently fold them into the batter until evenly distributed.
Fill the donut/muffin cups/bundts with the batter to 3/4 full.
For donuts, bake for 15 minutes or until a toothpick inserted in the center comes out clean & they bounce back when gently pressed.
For muffins or bundts, bake for 25-30 minutes or until a toothpick comes out clean & bounce back.
Cool the pans on a wire rack completely before turning out onto a plate.
While muffins are cooling, make the glaze: whisk the zest, juice & powdered sugar together until smooth. Apply glaze to the tops of completely cooled muffins.
Enjoy!
XOXO
