You don’t need to give up your favorite foods when it comes to healthy, happy living. Enjoy a few bites here and there of the sweet foods you love. When you make goodies at home, consider upgrading the quality of the ingredients. Try and go as natural as possible. For instance, you might use a good quality maple syrup instead of white sugar in a batch of muffins. Or maybe you might add some frozen blueberries (packed with antioxidants). In this blueberry muffin recipe (inspired by my mom), I took a step in this direction in hopes of inspiring you.
(Warning: it may be hard to stick to just one.)
Mom’s Maple Syrup Blueberry Muffins
Serving Size: 10 petite muffins
Ingredients
2 cups organic all purpose flour (I recommend King Arthur brand)
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons extra virgin olive oil (in place of 1 stick of butter)
3/4 cup of maple syrup (in place of white sugar)
1 cup blueberries, frozen
1/3 cup almond milk (in place of regular milk)
2 eggs
1 teaspoon of lemon juice, fresh if possible
Touch Turbinado Cane Sugar and oats, optional
Directions
Pre-heat oven to 350F degrees.
Mix olive oil, maple syrup and eggs in a bowl. Then add half of the almond milk and blueberries. Combine the baking soda and salt. Fold in the flour slowly and then add the balance of the almond milk. Stir in the lemon juice.
Spread muffin mix across a muffin tin. You should be able to make ~10 petite muffins. Sprinkle with raw brown sugar and a dash of oats if you like for a crunchy top.
Place in the oven for ~25-30 minutes until you are able to pierce the muffins cleanly with a knife. Enjoy with a touch of organic butter.
