Dear Leah Renee,
I often swing by my local coffee shop for my caffeine fix on my way to work and am always so tempted to pick up one of those muffins staring at me through the case. Do you have a healthy version I can pop in my bag and take with me that won’t be so many calories but still taste good?! Thanks! ~Kerry
Muffins. They are soooo good. Lemon poppy seed, pumpkin, banana, chocolate chip, and of course, blueberry. It’s so difficult to see them sitting there calling your name, but yes muffins are often passed as “healthy” when in reality they’re packed with a TON of calories and sugar marketed in misleading way.
Luckily, muffins can be quite healthy and a substantial breakfast if made with the proper ingredients. We want fiber to fill us up (not out!), protein to keep our cravings at bay, and low in sugar so we don’t get those dreaded spikes and dips leaving us running for something else!
I love this recipe because it has just the right amount of sweetness, so kids (and husbands!) will love them too! They are easy to make and can even be frozen which means an easy breakfast on the go when you need them. My husband likes it for breakfast warmed up with some peanut butter on it. I guess that’s kind of like peanut butter and jelly, right?! This recipe is extra special because it’s the first one I’m posting since we moved into our new house with our newly remodeled kitchen. It’s been a long time coming and I’m so excited I get to continue creating recipes in our new space! 🙂 Here’s a pic (ignore the blue tape…it’s still a work in progress!) followed by the recipe pics! On top of the toaster oven you’ll spot the muffins in a tupperware container 🙂
- 1 1/4 gluten free flour (I like Bob's Red Mill all-purpose)
- 1 1/4 gluten free oats
- 1 tsp baking powder (aluminum free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup applesauce
- 1/2 c greek yogurt
- 1/2 cup firmly packed brown sugar
- 2 TB grape seed oil
- 1 large egg, lightly beaten
- 1 cup blueberries (you can use frozen if you don't have fresh--organic when possible!)
- Preheat oven to 375F
- Grease or line 12 cup muffin tin
- In a large bowl, combine the gf flour, gf oats, baking soda, baking powder, salt, and cinnamon.
- In a medium size bowl, combine applesauce, yogurt, brown sugar, grape seed oil, and egg.
- Create a little well in the dry ingredients and pour in the wet ingredients. Stir until just moist.
- Add (fold) in blueberries.
- Pour batter into the 12 muffins cups, dividing evenly (leaving a little room at the top).
- Bake for about 16 minutes, or until toothpick comes out clean (test by inserting a toothpick into the middle of the muffin).
- Allow to cool.
- These can also be frozen to make an easy breakfast on the go!!!