When manic Mondays start the minute you wake up (well, after hitting the snooze button), your a.m. routine often gets abbreviated. Dry shampoo saves on shower time, breakfast gets skipped, and you sometimes forget to take your supplements before rushing out the door.
Here’s a handy time-saving hack: Just bake your probiotics into your breakfast. With probiotic capsules that are enteric coated (meaning the powder inside can survive all the way into the digestive tract), you can start getting creative with your probiotic delivery method. Case in point: BIOHM Probiotics.
“Since the powder itself is enteric coated, you can super-boost your meals by mixing in the probiotic powder into the dishes you are making,”Mahmoud A. Ghannoum, PhD, founder and chief scientific officer of BIOHM Health. “For example, greek yogurt for breakfast, peanut butter protein balls, or even mixing it in with your morning pancake batter can be an easy way to incorporate probiotics instead of taking them in a capsule form.”
“You can super-boost your meals by mixing in the probiotic powder into the dishes you are making.”
To test out the method, we tapped Lauren Blake, RD, LDN to whip up a delish breakfast option featuring the probiotic powder. And she delivered with this crazy-easy, totally delish ginger pear muffin recipe you can make ahead for grab-and-go munching throughout the week.
On top of the dose of gut-friendly probiotics from BIOHM (which Dr. Ghannoum says is “an easy way to balance your gut’s total microbiome of both bacteria and fungi”), these beauties feature other good-for-you ingredients like whole wheat and almond flours (which are high in fiber) and fresh ginger root (which has anti-inflammatory properties).
Plus, Blake says adding probiotics into a baked good is actually a super smart strategy, since grain-based foods contain prebiotics, too. “Not only will prebiotics potentially help probiotics multiply and do their jobs, but they could help give your immune system a boost as well,” she says. Breakfast just got better.
Scroll down to score Blake’s recipe for your new morning go-to.
Gut-friendly Ginger Pear Muffins
Yields 12 servings (2 muffins equal 1 probiotic dose)
1 cup whole wheat flour
1 cup almond flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
Powder from 6 capsules of BIOHM Probiotics
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
1/4 cup unsweetened applesauce
1/4 cup brown sugar
1/4 cup melted coconut oil
1/3 cup unsweetened almond milk
1 tsp pure vanilla extract
1-inch raw ginger, peeled and chopped very fine
2 small pears, peeled and diced
6 Tbsp almond flour
2 Tbsp melted coconut oil
1/4 cup brown sugar
1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with paper liners. Set aside.
2. In a small bowl, make flax eggs by combining 2 Tbsp ground flaxseed with 6 Tbsp water. Set aside to thicken.
3. In a large bowl, combine the dry ingredients. Open the probiotic capsules and add to the dry ingredient mixture.
4. 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.
5. To make the crumb topping, combine the flour, melted coconut oil, and brown sugar in a small bowl. Mix with a fork until crumbly.
6. Scoop the batter evenly into the prepared muffin tins about 3/4 of the way full. Generously top each muffin with crumb topping.
7. Bake muffins for 22-25 minutes.
8. Remove from oven and allow to cool in muffin tin for 10 minutes then remove from pan and cool completely on wire rack. Enjoy!
Photos: Lauren Blake
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