Easter breakfast muffins: banana chocolate swirl & roasted vegetable frittata

Hello April! I am so happy we are leaving winter behind. It was a tough one, I can tell you. Winter has never been my season. Up until January I am always doing fine: the first days of snow are really charming, there is a tiny part of me that actually wants to put on my ice skates, and those dark evenings are long but also cozy. But come February I can't take it any longer. I am grumpy, not in the mood to go out or socialize. I admit it: I am not a fun person to be around in February. Except for that time I lived in Washington D.C. and it was an exceptionally warm winter. We're talking about temperatures in the 60s and 70s. Perfect! Eating lunch outside, having FroYo way too often, enjoying the cherry blossoms, walking through town. 

I am sorry, blabbing about my issues while I should talk about food and recipes. So here we are, April 2nd. In a few days it's Easter. Not a holiday I have very particular memories of. There are a few things that come to mind though. When I was young the entire family gathered at my grandparents' farm up north. We ate easter bread (which is actually similar to the one we eat at Christmas, except for the almond paste in the center), and my grandma gave us egss to paint. 

Nowadays I often visit my boyfriend's family during Easter. His uncles and aunts, their children and grandchildren celebrate Easter in a, for me, very strange way. They eat eggs.

DUH, I hear you think, don't we all? Well yes, but they eat like 20-30 eggs. A person. Are there more families with this tradition? It keeps amazing me, year after year. I tell you. Imagine what your body has to go through. I always end up eating two, maybe three. Luckily for me, they also have salad and they're nice people too. ;-)

This year I am planning to bring a gift. One of my favorite Dutch bloggers, Suus, made a lovely almond tart which looks so delicious and easy. Hopefully my boyfriend's family will like it. Guess most of them never had almond meal or coconut blossom sugar, so I am very excited!

And now it is finally time to share my own recipe with you! Two recipes in fact. Because I am so happy you guys are willing to read all about my daily ramblings. It has been a while since my last breakfast recipe and I am glad to present you these savory & sweet breakfast muffins, which are perfect for Easter! 

Choose whichever one you like! 

Banana muffins with a chocolate & poppy seed swirl 

|makes one dozen|

1 cup spelt flour
1/2 cup cane sugar
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup melted coconut oil
1 large banana, blended/mashed
1/2 cup rice milk, or nut milk
1 egg
1/2 tsp apple cider vinegar
1/2 tsp good quality vanilla extract
80 grams dark chocolate (I used 72 percent)
2 tbsp poppy seeds

Preheat the oven to 180C/350F. Line a muffin pan with cupcake liners, parchment paper or brush with some coconut oil.

Combine the flower, sugar, baking soda and salt in a bowl.

In a seperate bowl, add oil, milk, egg, apple cider vinegar, banana and vanilla extract. Stir.

Pour the wet ingredients into the dry ingredients and mix until combined.

Melt the chocolate au bain-marie. Stir in the poppy seeds. Set aside.

Spoon the batter into each tin, filling about 1/4 way. Drizzle the poppy seed chocolate on the batter. Create swirls with a skewer by making zig-zagging movements. Add some more batter, until halfway. Top the muffin with some more drops of chocolate to create more swirls. 

Bake on a rack in the oven for 25-30 minutes. The muffins are ready when they are golden brown and a skewer comes out clean.

Roasted vegetable frittata muffins

|makes one dozen|

I didn't really measure the vegetables. I just chopped some carrots, beets, bell pepper, and zucchini and roasted them in the oven. Whatever was left I used in a salad. 

1 medium carrot
1 bell pepper
1/2 zucchini
1 medium beet
1-2 tbsp sesame or olive oil
10 free-range eggs
2 tbsp coconut milk
1/2 tsp ground tumeric

A handful spinach leaves, torn into pieces
sea salt and black pepper
Optional: crumbled goat cheese

Preheat the oven to 180C/350F. Rinse and peel the vegetables. Cut into cubes and place on a tray with parchment paper. Coat with oil and sprinkle with some salt and peper. Roast the veggies in the oven for about 15-20 minutes. 

In the meantime, whisk the eggs, add the coconut milk, the tumeric and some salt and pepper. Whisk and set aside. Remove the vegetables from the oven when they are done. Leave the oven on.

Line a muffin pan with cupcake liners, parchment paper or grease with some olive oil. Divide the vegetables, the spinach into the tins. Pour over the whisked eggs. Let the egg work its way into the tins. Garnish with some goat cheese (optional). Bake in the oven for 18-20 minutes or until the egg mixture is just set. Enjoy!