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
Fall break is upon us! TG. Once the fall weather hits, it can only mean that pumpkin season is HERE. I've grown up eating the world's best pumpkin chocolate chip muffins (coined chumpkins) but wanted to find a recipe with some healthier alternatives, while I could still indulge in the pumpkin flavor.
I absolutely love pumpkin – real pumpkin, not that PSL business – and would do anything for it. Not really, but I know that around here, we are at risk for canned pumpkin shortages. Last year, there I was, scoping the canned vegetable aisle (personally, I think there are better locations for canned pumpkin) for this fall delicacy. I crouched down to look at the bottom shelf of the canned goods to see one tiny label indicating that pumpkin should be there; enough people felt the fall vibes, resulting in me having to go to ANOTHER store (not bitter, just honest) to get pumpkin.
This year I have stocked up enough to last me for a while, but this advice goes out to all of you to get your canned pumpkin supply. All I'm saying is that you don't want to be sitting there, in the midst of fall, with tears streaming down your face because you can't get your fix. Dramatic, I know, but I take these things seriously.
Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.