Might as well be the best muffin to date...
The rumors are true, and if you've checked out my Instagram, you will know that I’m back with these incredible power muffins. This morning I woke up and was sore, but it was early so I wanted to get something done. Well, I’ve been craving muffins recently, so I decided to whip up some healthy breakfast muffins before heading off to work. It’s not normal for me to want to bake in the morning, but when I am feeling motivated and want to do something I don’t usually want to do, I go with it! Enter, blueberry muffins.
I’m absolutely so excited to share this recipe with you. I adapted it from Sally’s Baking Addiction to be dairy free and added a little more zing in the batter to increase that oomph! In the mornings, I usually like having a smoothie or something savory, but this morning I was feeling something a little different that still were packed with protein and nutrients to keep me full and nourished for the rest of the morning!
*Fun fact* These are dairy-free, gluten-free and mostly refined sugar free! My dad absolutely loves streusel topped muffins, so I decided to add a quick-oaty cinnamon streusel topping to half of them (just because I ran out….). That said, I totally spaced on adding any sweetness to that portion, so I’ll sub it in the recipe.
They are best right out of the oven with a little drizzle of honey, and OH MAH GAH you will want to make batches on batches. I usually don’t feel THIS passionate about muffins, but this recipe has changed me. They don’t taste bland and “bran-ey,” so trust me on this one. TEAM MUFFIN.
The base could easily be adapted to make banana, cranberry orange, apple, pumpkin or zucchini muffins as well if blueberry isn’t your cup of tea.
*Makes 12 standard size muffins
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.