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Mango breakfast muffins with pineapple

“I will be posting blogs besides working on my E-book, but that is not realistic at all of course.”

Mango breakfast muffins with pineapple. A healthy and easy recipe, that is what this recipe definitely is. Besides the fruit the muffins also contain seeds and nuts. A super healthy, complete breakfast with these gluten free breakfast muffins. They are also very filling.
 
Click here to go directly to the recipe.
 
You have probably seen it somewhere, I am working really hard on a very nice E-book. But besides that fact that it is going to be really cool and I am really proud of myself, I also feel a little bad about myself. Because I didn’t post that many new blogs or recipes lately. Funny actually if you think about is, it is quite normal that I didn’t have time to do it, but I had some strange thoughts.
 

E-book

Multiple food bloggers that I follow recently launched an E-book and most of them are full time bloggers. Those bloggers were talking about not having enough time to work on the E-book and the blog and I seriously thought that it was not going to happen to me. I will be posting blogs besides working on my E-book, but that is not realistic at all of course. I am not a full time blogger, because I have a 36-hour job for a company so I don’t have that much time. And if those girls. that have full time time to work on blogging and the E-book, don’t have time to do both, how could I think that I could do it?! Every free hour was in developing, trying, photographing and writing the new recipes and eventually the total layout of the E-book. It took me a lot more time than I had expected, but it is becoming really beautiful. I am very proud of the pictures as well as the recipes. The E-book is almost finished and I am very happy about it. Not only because I can finally share it with you, but also because it will give me more time to work on new recipes and blogs.

Finishing touch

Today I am having a day off and my weekend has officially started already. This weekend is all about the finishing touch of the E-book. And besides that focusing on Facebook Marketing, learning, testing and implementing my new news letter program. That means 3 days of full focus. And for the first time I have decided to go ‘offline’. 

That means that I did post this blog today, but afterwards I removed all Social Media from my phone. Until Monday Morning I am offline to be able to fully focus and have no distractions. I am super excited to see how that will go and if I will have difficulties. It sounds hard, but it has become such a habit to have a look at your phone when something isn’t working or when you have to wait. So I am very excited to see the end result of this weekend. Like I said I wanted to share this recipe with you. This is an ideal recipe to ‘prep’ this weekend. Than you can take with you to your job on Monday or give it to the kids for their lunch break at school.

Recipe: Mango breakfast muffins with pineapple

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Ingredients

75 grams coconut oil
250 grams mango
100 grams pineapple
10 grams chia seed
200 grams buckwheat flour
5 grams baking soda
5 grams gingerbread spices
20 grams sunflower seeds
​75 grams hazelnuts

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How to make it?

Preheat the oven on 175 degrees Celsius (347 Fahrenheit). Put the coconut oil in a small pan and melt on low heat fire. Clean the pineapple and the mango and mix with the melted coconut oil into a smooth mixture with the mixer or blender. When you have mixed this you can add the chia seed and mix through with a spatula or a spoon.

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Put the buckwheat flour in a mixing bowl and add the baking soda, gingerbread spices and the sunflower seeds to it. Mix properly and when these ingredients have mixed, you can add the ‘wet’ ingredients. Mix the pineapple/mango mixture with these ingredients with a spoon or spatula. Make sure the batter becomes firm.

Chop the hazelnuts and mix through the batter as well.

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You can now fill the muffin molds with the batter. The batter is quite sticky so it is the easiest to make the spoon you use for filling the molds, wet. That way it will stick less to the spoon. The muffins don’t rise a lot so you can fill up the molds.

Bake the muffins for approximately 20 minutes in a preheated oven. Pay attention that the baking time may differ per oven.

You can now enjoy these delicious sweet, organic and gluten free breakfast muffins that are also perfect on the go.

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I like it a lot if you make one of my recipes and I am very curious to see what you made and how you did it. That is why I like it also if you share it on Facebook or Instagram and tag Organic Happiness @organichappinessblog and/or use the hashtag #organichappiness

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