I’ve Got The Blues-Berry Muffins

With all the excitement going on this week with launching my blog and some new work projects to look forward to, I was still feeling a bit blue – the boyfriend is away. So what better thing to make than a big ol’ batch of muffins to cheer me up. They are (what used to be) my guilty pleasure. No need for kleenex, sappy movies, and a carton of ice cream. Make me a dozen muffins and I’m happy as can be.

Muffins are one of those foods that makes everyone smile. They are given as gifts to the new neighbours next door (usually made by Brie Vandercamp), eaten at high tea while catching up with your grandmother, and who doesn’t love watching a baby eat a muffin? Total cuteness.

But the thing about muffins is that they make us happy for a reason. That is because most muffins nowadays are one of the worst artery clogging diabetic coma inducing foods out there. They loaded with saturated fats, processed sugar, and white starches. The worst! I don’t know where the connotation came from that “muffins are healthy” because in most cases, you are probably better off just eating a doughnut. (For reals! A Tim Hortons Apple Fritter has 300cal, 11g fat, 49g carbs whereas a whole wheat carrot muffin has 408cal, 20g fat, and 51g carbs…don’t even get me started on the sodium content).

So since going flexi, I had to find a way to still indulge in my guilty-pleasure muffins without feeling guilty. No problemo my friends. All you have to do is substitute with:

plant fats: coconut oil is an amazing source of medium-chain tryglycerides, which release energy slowly and aid in digestion; almond milk doesn’t have the acidic side effects that dairy milk does.

natural sugars: raw honey is a great unprocessed sweetener, with immune boosting properties; blueberries are super high in antioxidants which aids in disease prevention and brain health.

gluten-free flours: brown rice flour is similar to taste as white flours but much easier to digest; ground flax is an excellent source of omega 6 and helps you poop.

And voila! Now we have a muffin that not only satisfies our feelings, but our bodies too. Great with a hot cup of vanilla tea and the newest episode of Desperate Housewives.

Blueberry Muffins

makes 10-12 muffins

1 cup almond milk (or any other non-dairy milk)

1/3 cup coconut oil, melted

1/3 cup raw honey

1 tbsp apple cider vinegar

1 tsp vanilla extract

2 cups brown rice flour

¼ cup ground flax seed

1 1.2 tsp baking soda

1 tsp sea salt

1 ½ cup fresh blueberries

Directions

– Preheat oven to 350 degrees and grease a muffin pan with coconut oil.

– Mix all wet ingredients in a bowl.

– In a separate bowl, mix all dry ingredients.

– Combine wet mixture with dry mixture. Stir in the blueberries

– Scoop out mixture into muffin pan. Bake for 20 min.

* Let cool before eating. Since they are gluten free, they are a bit crumbly when hot.

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