The Muffin Man has let himself go.
Seriously, you’d think muffins were using steroids or had been exposed to some bad nuclear waste considering how large they are now.
Along with their size growth, they’ve also increased in calories, fat and sugar content by preposterous proportions.The only thing that hasn’t grown about the muffin is its nutritional benefit.
Come on! There are places that only sell “muffin tops” now (as if any of us needs anything by that name). Anytime you can sell only a portion of something because it’s so large in its entirety, you have to suspect something is amiss.
I grew up on bran muffins and blueberry muffins, but today you’d be hard pressed to find the bran or the blueberries buried beneath all the sugar. We managed to take an innocent, healthy muffin and corrupt it, and now it only poses as healthy.
Here is a muffin recipe you can feel good about.
Fiber and protein dominate, and it’s a blank enough slate that there is room for you to add in some of your favorite, healthy muffin ingredients (i.e. ripe banana, pureed carrot, blueberries, lemon and poppyseed). I’ve skipped the butter, eggs, flour and refined sugar; opting instead for applesauce, yogurt, almond meal, oats and honey. The honey, applesauce, vanilla and orange zest combine to create a light sweetness, and although I’m not a big fan of “fake” substitutes, I did opt for some Molly McButter to add a bit of the rich, buttery taste I like in a muffin.
These are gluten-free, and you can also make it vegan by using soy yogurt. I hope you’ll try it and let me know if you come up with any yummy suggestions to add to it.
This recipe yields exactly twelve muffins, and they make great snacks as well as a yummy breakfast. Eat up, and feel good about it!
- 12 oz. natural applesauce (unsweetened)
- 1 small, single-portion container of plain, greek yogurt
- 1 Tbsp Molly McButter / Butter Buds
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 Tbsp honey
- 1 tsp. vanilla
- 1 tsp. orange zest
- 2 cups almond flour/meal
- 1 cup old-fashioned oats