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Good morning scuffin.
I mean muffin.
No, not you. The thing I made. It’s like a scone. But it had a dream of being a muffin. Except it’s not. So then it had a mid-life crisis, followed by the realization that it needed to pave it’s own path in the world of morning baked goods.
Our weekends need these.
Actually, never mind. My weekdays need these scuffins too.
So PMST Friends, I’m teaming up with Barlean’s today to bring you these superfood morning scuffins! (Everyone wave, shake hands, and say hello.) These scuffins are my new superhero of all things brunch, breakfast, snack time, in-between meal time, on-the-go-I-need-something-to-eat-right-now-time…which is basically any time. Amiright?
Since Barlean’s first began making an appearance at my local big box grocery store with their tasty flaxseed blends, I’ve been picking up what they’ve been dishing out. For these scuffins I’m using Barlean’s Superfruit Blend…ground flaxseed, finely shredded coconut, and a fairy dust sprinkling of dried berry powders (fairies not included).
And Barlean’s NEW Organic Culinary Coconut Oil! For those of you that don’t like the taste of coconut don’t write off this recipe so quickly! In spite of the tiny coconut shreds in the Superfruit Blend, and the coconut flour, aaaand the coconut oil, the scuffins don’t taste like you just faceplanted in a coconut. Barlean’s Organic Culinary Coconut Oil is flavorless, which means it won’t affect the taste of your foods, making it perfect for those needing and wanting the health benefits of coconut oil in their lives without the coconut-y taste. It’s non-hydrogenated and contains no trans fats (the unhealthy fats we all should run from), but is a healthy fat source (the kind we gladly smother on our scuffins as a dairy-free butter replacement…or on our skin as a moisturizer. Win-win when your food has dual purposes.)
Then I kicked up the scuffins’ superfood powers by adding wild blueberries to the mix. You could use regular blueberries but I prefer the smaller wild blueberry in these scuffins for their lower moisture content but BIG blueberry taste.
And cacao nibs! These little chocolatey crunch nibbles are what take these scuffins next level. Yes, I just said nibbles. Don’t hate me. Plus, cacao nibs have superfood powers too and we definitely want to crank up the superfoodiness in these babies for when our own superpowers are feeling a bit low and hangry.
Then get your hands messy (or use a big cookie scoop) and form them into cute little scuffin mounds. Kidlets like getting their hands messy so this would be a good time to have your little rascals jump in on the scuffin making fun. And have them wear white while they help. It’s a prime opportunity to take up the art of natural tie-dyed children’s clothing. Let’s bring back the 80s. (Another win-win for finding dual purposes. We’re on a roll here.)
Then bake them. And eat them. And realize you should have made a double batch.
But no worries. They take only 20 minutes from start to finish. Dear superfood morning scuffins, I love you. Thank you for being awesome like that.
And PMST friends, you’re awesome too. Thinking my blog’s acronym is not so awesome though. Should have thought about that one a little more when I came up with the blog’s name. It sounds like a rare and uncommon form of PMS. But maybe we can use it as an excuse to eat more scuffins. With all the potassium, dietary fiber, protein, and healthy fats in these I’m thinking they could definitely help with PMST. If that were a real thing. Maybe.
So anyways…who’s ready to brunch?! (points to self)Print
A cross between a muffin and a scone so we’ll call them scuffins! A tasty version of your favorite morning baked good loaded with superfoods like flax, cacao nibs, and wild blueberries. Perfect for breakfast, brunch, snack time, or even a baby shower, bridal breakfast, or Mother’s Day brunch.
- 3 eggs
- 1/4 cup Barleans Organic Culinary Coconut Oil, melted
- 1/4 cup plain greek yogurt
- 1/4 cup agave
- 1 tablespoon vanilla
- 1 cup Barleans Superfruit Blend
- 1 tablespoon cinnamon
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons cacao nibs, plus more for sprinkling on top
- 1/2 cup frozen wild blueberries, plus more for the top of the scuffins
- Preheat oven to 350ºF.
- In a mixing bowl whisk together eggs, melted coconut oil, greek yogurt, agave, and vanilla.
- In a separate bowl, combine superfruit blend, cinnamon, coconut flour, baking soda, baking powder, and cacao nibs.
- Stir the dry ingredients into the wet ingredients until combined.
- Add frozen wild blueberries and gently fold in with a spatula.
- Using a scoop (or your hands ?) place round-ish mounds of batter on a parchment lined baking sheet. (I always end up with 10 scuffin mounds.)
- Add more blueberries and cacao nibs to the tops of the scuffins.
- Bake for 15-16 minutes, or until set. You should be able to gently touch the center of the scuffin without the scuffin sinking in.
- Allow the scuffins to cool on the pan for a couple of minutes. Then transfer to a cooling rack to cool completely.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: breakfast, brunch, muffins, scones, blueberries, healthy recipe, gluten free
Thank you to Barlean’s for sponsoring this post and for creating tasty products with power-packed nutrition for every body! You can follow along with them on Instagram at @barleans. And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness!
Disclaimer: All brand recommendations are purely my own opinion. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you).