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The Best “Healthy” Muffins

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First of all, please do not be driven away by the word “healthy”. A lot of people always ask me how I manage to be so healthy. The truth is, first, I do not think I am that healthy, but second, you just have to find healthier, tastier alternatives to what you want to eat, for instance, these muffins. I cannot start to tell you how easy, delicious, and healthy these muffins are. First of all, they are made with almond meal/flour, which is basically ground up almonds. You can get some from Trader Joe’s or Whole Foods. Because they are basically almonds, these muffins have a great source of “healthy fats” and protein. Second, no butter or hydrogenated oils are in these muffins, for they are made with olive oil. Olive oil! You cannot even taste the “olive”. There is no refined sugar because they are made with maple syrup (I even added a touch of honey for more sweetness). Last, you can make these fit what you have in your house. If you have bananas, make them with bananas. If you have apple, make them with apple. It is a basic, healthy recipe for many variations of muffins to come. Enjoy!

Fruit and Almond Breakfast Muffins

Makes about 12 muffins

 

Ingredients:

  • 2 cups almond flour/meal
  • 3 teaspoons whole wheat flour (you can also use any other type of flour such as coconut or quinoa)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 egg
  • Fruit of your choice (I used about a cup of blueberries for the ones I made)

Directions:

1. Preheat oven to 350 degrees and line 12 muffin cups with liners or spray them with nonstick cooking spray.

2. Combine almond flour, flour of choice, baking soda, salt, and cinnamon in a bowl until thoroughly mixed.

3. In a separate bowl, whisk the maple syrup, olive oil, vanilla extract, and the egg until combined.

4. Add the wet mixture to the flour mixture and mix until combined.

5. Fold in the fruit of your choice, then fill the muffin tin about 2/3 full.

6. Bake for about 25 minutes or until golden brown.

*Tips: I added about a tablespoon of honey to these for more sweetness as well as topping them with a sprinkling of turbinado sugar for extra shine and for crunchiness.
*Use two peaches for one whole recipe. Add about two tablespoons of dry oats to balance out the moistness of the peach.
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One thought on “The Best “Healthy” Muffins

  1. ooh those look so good! and the berry colors make them pretty, i’ll definitely try making these sometime 🙂

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