Palm Springs Recap + Super Power Breakfast Muffins (vegan/gluten-free)

May 27, 2016

I’ve just returned from a trip to California where we spent some time in Palm Springs/Desert and a couple of days in the Newport Beach area.  It was nice to finally get a stretch of time to rest and relax.

Normally, when we’re travelling, we do like to stay in hotels that may have kitchen’s available and we really, REALLY love Marriott’s Shadow Ridge Resort in Rancho Mirage – isn’t it gorgeous?  We’re now hopping over to The Westin Mission Hills Gold Resort and Spa mostly because I’m curious since I work with a Westin Hotel myself. But, what I love about Westin Hotels is that they are a very health conscious hotel chain with state-of-the-art exercise equipment and lots of health food options that include an array of superfoods and even their own juice bar.

While we were here, we took in a great hike at Indian Canyon.  Here are a few pictures of our amazing excursion that had perfect blend of desert and tropical.




Although we ate mostly in our room since we have full and modern kitchen facilities, we did manage to get a few eats in. Check them out:


Maryland-style Crab Cakes from LuLu’s California Bistro in downtown Palm Springs.


Heuvos Rancheros at Pizimini Restaurant at The Westin Mission Hills Resort and Spa.


The Vegetable Crudite from True Food Kitchen in San Diego.

Okay, enough of that goodness, let’s move on to today’s recipe:


My husband loves the Whole Foods Power Muffins and Cookies – have you tried them? I don’t personally eat wheat or grains but on the rare occasion when I have no other options, I will.  But, these are really great muffins that make a great breakfast or snack because it’s full of plant-based protein and they are super-fibre-rich which will help to keep you fuller, longer.  James, my husband, likes to eat these after his workout.

You can totally swap out the spelt flour for a gluten-free one. And, if you’re vegan, a simple flax egg will do.


Super Power Breakfast Muffins

Wet Ingredients:
1/2 cup coconut oil or for non-vegans, butter
1/2 cup molasses
1 egg
1 cup milk (I used almond milk)
4 tsp vanilla extract

Dry Ingredients:
1 1/4 cups spelt flour (or whole wheat)
1/2 tsp sea salt
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
2 tbsp flax
1 cup large-flake rolled oats 
1 cup nuts and seeds
1/2 cup raisins
1/2 cup unsweetened coconut
3/4 cup semi-sweet chocolate chips

1. Pre-heat your oven to 350 F (190° C).
2. Melt your butter and let it cool to room termperature.
3. Add the molasses to the butter and mix.
4. Whisk in the egg and add the milk and vanilla extract.
5. Mix everything to combine evenly.
6. Add the dry ingredients (spelt flour, salt, baking powder, baking soda, cinnamon, flax and oats) to the wet ingredient mixture. 
7. Mix to combine evenly.
8. Add all nuts, seeds, coco flakes, chocolate.
9. Mix to combine fully. 
10. Scoop into muffin tins.
11. Bake in the oven for 18 minutes or until fully cooked and crunchy on top.