Happy Tighten Tuesday!
I hope everyone had a lovely weekend and a wonderful Monday! I’m sure I’m not the only one who dreads Monday’s but luckily yesterday I had a day off! I got to sleep in, watch movies and bake up a storm! For the next week, I’ll be house sitting for Kris which means new digs and a dog! Oh lordie…. what did I get myself into?! I love Hudson but he can be quite a little character. Wish me luck!
When Kris and I were younger we were not health conscious at all! I used to devour cheese buns, chocolate milk (eek!), mini wheats, coffee crisp and Oreos like they were going out of style. Since I grew up and realized those were all the wrong foods to be putting in my body not just because their unhealthy but because I definitely always had an intolerance to majority of the ingredients in all those foods. Kris and I have been on a mission to make our childhood fav’s healthy so we can still enjoy them without the stomach ache.
Speaking of being young and eating dreadfully, my parents used to take us to Costco every weekend and we would stock up on Costco GIGANTIC muffins. Do you know the ones I’m talking about? It’s a pack of 12 muffins, lemon poppy seed, chocolate and blueberry! Did I mention they are the size of your head?! They are hella bad for you but taste like baked heaven. Over the years, I’ve made a lot of muffins but none like these…
1 cup Goat Pride French Vanilla Yogurt (It has to be this brand unless there is another brand of goat yogurt that has the consistency of buttermilk. I don’t eat this goat yogurt with a spoon, just use it in baking!)
1 Cup Gluten-Free Quick Oats
1 Cup Gluten-Free Flour Mix (Brown Rice Flour)
1 Chia Egg
1/2 Cup Frozen/Fresh Blueberries
1/3 Cup Maple Syrup
2 tsp Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Sea Salt
Mix goat-gurt and oats in a medium sized bowl and let sit in the fridge for 1 -2 hours. Preheat oven to 375F and use muffin cups, so you don’t have to grease your muffin tin (unless you want to!). Mix flour, chia egg, blueberries, maple syrup, vanilla, baking soda, baking powder and salt. Then add the goat-gurt and oat mixture. Bake for 25-30 minutes or until nicely golden brown.
If you want more protein in these muffins add some of your favorite protein powder in to the mix. Serve warmed with a little dollop of Earth Balance Soy Free spread or coconut oil yum!
These muffins are not large like the Costco muffins I so dream of.. but they are the perfect snack size muffin.
What is your favorite type of muffin? What childhood favorite do you wish you could make healthy?