I love muffins, but in general they are completely terrible for you. Especially the ones that I end up buying out when I get a major craving for them (like the Starbucks muffins).I have a tendency to get cravings for baked goods when I am traveling. I’m not sure why that is. Maybe I subconsciously give myself the “go-ahead” to eat like total crap while I am away from my kitchen or something. It’s weird, but at least I know this about myself, and can fend off some of my bad habits by coming prepared. I absolutely always make some sort of healthy snack to take with me when I travel anywhere.I have been testing out muffin recipes for some time, and I think I have pretty much perfected it. They have a good texture and fluffy-ness, but are pretty good for you! Can’t go wrong with that.Yesterday afternoon I baked up a batch of my tasty, healthy blackberry muffins for our trip to Washington, DC this weekend. Hopefully they keep me from indulging in too many terrible treats while I am away!
:: unflattering photo of my muffin *:::: ingredients ::
1 1/4 cup rolled oats
1/2 cup whole wheat flour
1/2 cup oat flour
1 T baking powder
1/2 tsp. salt
3 T agave syrup (honey would work fine too)
1 T fresh lemon zest
1 egg
1 cup unsweetened coconut milk (or other non-dairy milk)
1/4 cup apple sauce
1 cup fresh blackberries
1 1/4 cup rolled oats
1/2 cup whole wheat flour
1/2 cup oat flour
1 T baking powder
1/2 tsp. salt
3 T agave syrup (honey would work fine too)
1 T fresh lemon zest
1 egg
1 cup unsweetened coconut milk (or other non-dairy milk)
1/4 cup apple sauce
1 cup fresh blackberries
:: directions ::
1) Preheat oven to 400F. In medium-sized bowl, stir together the rolled oats, flour, baking powder, salt, and dried lemon zest. (If you’re using fresh lemon zest, add it with the wet ingredients.)
2) In a small bowl, beat the egg with a fork, then stir in the milk, agave syrup, and apple sauce. Pour the wet ingredients into the bowl with the dry ingredients and stir until barely combined, being careful not to overstir. When ingredients are combined, gently fold in blackberries.
3) Spray muffin pan or silicone muffin cups with nonstick spray if desired. (I sprayed the muffin cups I used.) Divide batter equally among muffin cups, filling about 3/4 full. (If your muffin pan has large cups, this may only make 9 muffins.)
2) In a small bowl, beat the egg with a fork, then stir in the milk, agave syrup, and apple sauce. Pour the wet ingredients into the bowl with the dry ingredients and stir until barely combined, being careful not to overstir. When ingredients are combined, gently fold in blackberries.
3) Spray muffin pan or silicone muffin cups with nonstick spray if desired. (I sprayed the muffin cups I used.) Divide batter equally among muffin cups, filling about 3/4 full. (If your muffin pan has large cups, this may only make 9 muffins.)
4) Bake muffins 20-25 minutes, until tops are starting to brown and a toothpick inserted comes out clean.
:: reusable baking liners ::
And if you are wondering – “Yes.” I am absolutely the crazy person who bakes her own food and brings it with her on the plane. I have no shame about it at all, although I am pretty sure the husband wishes I wouldn’t. He thinks its pretty odd… not so odd that he declines my tasty snacks when I offer to share though. These babies would also be tasty with blueberries instead of blackberries.
In unrelated news, my dog has taken to sitting up-right like a human in chairs and I love it! I feel compelled to take a photo every single time I see it.
Happy Friday!
KayleeAnn
KayleeAnn
*Also I wanted to note, in the batch of muffins that I photographed above I used steel cut oats instead of rolled oats. I liked them a lot, but I suspect they are a bit chewy and grainy for the average consumer. Your muffins will look slightly different then this.
