We like our meals to do more than just fill us up—we expect them to satiate our stomachs along with our taste buds and nutritional requirements. So when we were alerted to Well+Good's recipe for gut-friendly ginger-pear muffins, we were all ears. Lauren Blake, RD, certified health and wellness coach, created these breakfast muffins from scratch, incorporating gut-balancing probiotics right into the recipe.
"Adding probiotics to baked goods is actually a super-smart strategy since grain-based foods contain prebiotics, too," Blake told the publication. "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, her recipe 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.
While the recipe uses BIOHM Probiotics, which are "enteric coated," meaning the powder inside each capsule can survive all the way into the digestive tract, you can use any probiotic supplement that you want, as long as it has that same enteric coating. Incorporating probiotics into your diet in this manner is "an easy way to balance your gut's total microbiome of both bacteria and fungi," says Mahmoud A. Ghannoum, PhD. Find the gut-healing breakfast recipe below:
Yield: 12 servings (2 muffins equal 1 probiotic dose)
Ingredients for muffins (dry):
Whole wheat flour
Powder from 6 probiotic capsules
Ingredients for muffins (wet):
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 375°F 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!
Head over to Well+Good for the full recipe.