Ah, the muffin. Trusted lunchbox companion, drive-thru staple and office meeting centrepiece.
Coming across a muffin isn’t very hard… they’re everywhere. The hard part is finding a muffin that’s just right, ticking both health and flavour boxes. I’ve come across the everything-free muffin, which tends to be bone dry and flavourless and I’ve also met my share of cuffins: small cakes masquerading as muffins typically found at your local coffee shop or vending machine.
Which is why I’m excited to share today’s recipe with you. Truth is, I’ve been on a muffin kick lately. It had been a while since baking my last batch, but ever since making them for a family brunch, I remembered how satisfying and practical a good, healthy muffin can be. I’ve been integrating them into my weekly meal prep sessions ever since.
These muffins are perfect paired with a cup of tea, to curb a mid-afternoon sweet tooth or as my husband likes to enjoy them: right before a weightlifting session. But do be mindful… a muffin isn’t enough for a breakfast! Starting the day off right requires getting dose of quality protein along with fibre-rich carbs within the first hour waking. Although this muffin is packed in the fibre department, be sure to pair it with a protein-dense food to make your breakfast complete. Greek yogurt or boiled eggs are some quick and easy grab and go ideas.
Give these muffins a go and ping me on instagram @motivenutrition to let me know how you’re enjoying them!
- 2 cups whole spelt flour (or other whole grain flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon ground flax seeds
- 1 egg
- 1 cup plain yogurt, 2% m.f.
- 1/2 cup milk
- 1/2 cup organic cane sugar
- 1/3 cup coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1/3 cup shredded unsweetened coconut + 2 tablespoons
- Preheat the oven to 375°F. Grease or line 18 muffin tins with liners and cooking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and flax.
- In a separate bowl, whisk together the egg, yogurt, milk, sugar, oil, vanilla and lemon zest.
- Add the dry ingredients to the wet ingredients.
- Using a rubber spatula, fold until just combined.
- Add the blueberries and the 1/3 cup of shredded coconut and stir until just combined, taking care not to overmix.
- Divide the batter evenly among the muffin tins and sprinkle the remaining shredded coconut
- on top.
- Bake for 20-22 minutes or until golden brown. Let cool 10 minutes before unmolding.
- Muffins are best fresh but can be frozen in an airtight container for up to 3 months.