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
Hello! Wow it has seriously been a while since I posted; this month has been absolutely bananas. But here I am, bearing a two-in-one recipe for you. "What? Two recipes in one? That makes no sense." Well, hang onto your knickers because it's about to. I don't think anyone says that anymore, but ALRIGHT.
Lately, I have been rethinking breakfast because I got really bored of the whole toast trend (@avotoast I'll return soon). Even though I tried to party it up with some PB&J action, nothing seemed to work, but maybe that will be my next #tinycrumbs mission. Anyways, I wanted to mix it up a little and get back on the egg train. EGGS! Honestly, I go through lots of breakfast phases. There are weeks where I can drink smoothies every single day and never get tired of them, and that goes for eggs as well. I did eat a lot of eggs over the summer — 'egg' is started to lose its meaning as a word because of how much it is getting used right now — and I lost my love for them a little. UNTIL. I was on Pinterest, my pride and joy, and I saw that Cooking Light did a little how-to video on squash egg-in-holes. Immediately, I jetted off to the store, bought a cute little orange and green acorn squash and was off to the races.
After day one of eating the baked egg inside of the squash, I wasn't sure how I was going to continue because I was not an uber fan of a nakey baked egg. Yes, nakey. I need a little more umph. When day two came around, I decided to whisk two eggs together, add some spices, chop up shallots and throw that in the little acorn squash hole to bake. I really wasn't sure what was going to happen, but then I popped it out of the oven to find that it became a cute little egg quiche that puffed up a bit. Anyways, I was hooked and that became my fall weekly breakfast.
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.