Let's face it - a supersized muffin from a big box store is not that great for you. They are huge to start with and can you really just eat half? Secondly, they are more than likely made with white flour and topped off with more than a sprinkle of white sugar. Addicting, yes. Tasty, probably. Good for you? Absolutely not. If you have to have a store bought muffin, at least cut it in half and finish it tomorrow.
One of the best habits you can get into the hang of is cooking from scratch. You know the ingredients that are going in it. The portion is probably a normal size portion. And your kitchen will smell amazing while they are cooking. This recipe is very easy and one even a beginner baker can make with no problem.
A lot of the recipes that I have and will post are adapted recipes from a cookbook or Pinterest pin. I hope that the more you follow me, the more you will get into the habit of making healthy substitutions for yourself too. I will admit that the black bean brownies I made when my son was younger totally scarred him for life, but most of the other substitutions have been accepted with open arms and empty stomachs. These muffins are no different.
A common substitution you will see me make is a switch from white sugar. IT'S EVERYWHERE! Think of all the grams of added sugar you see on a nutrition label. Most likely white sugar. Let's get away from that. Just getting rid of that will play a huge role in your health, how you feel, how your skin looks, etc. There are many substitutes. I tend to use pure honey. It's not all that expensive. You don't need tons of it, it's an even tsp. for tsp. swap. Another ingredient I like to use in place of sugar is Maple Syrup. As a Vermonter, it's everywhere. But don't let me catch you using Aunt Jemima. You need pure maple syrup and pure honey - no fake stuff! Agave nectar is another common sugar substitute that is said to lessen the sugar spike, however, it's not an ingredient that is common for me to have on hand or think of when I'm at the store. My go to is honey.
Another great substitution to get in the habit of is switching out the white flour. It can cause inflammation and sensitivities for a lot of people. Start aiming for whole wheat. I have found a local company that makes white whole wheat which makes my kids think it is still white, but a little healthier. Aim for the whole wheat. You can switch it white for wheat, but sometimes the wheat can make it a bit dryer. Pay attention to that and adjust your recipe if needed. A good way to ease it into your families diet is to split the flour requirement for a recipe to 50/50 white and wheat flour. It'll still look like the white variety, but has some more nutrition and fiber to it.
THE BEST HEALTHY BLUEBERRY MUFFINS
Ingredients:
1/3 cup raw honey
1/3 cup extra virgin olive oil
2 eggs
1-1/4 cups nonfat plain Greek yogurt
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup blueberries, fresh or frozen
Directions:
Preheat your oven to 375 degrees. Line a 12 count muffin tin with muffin/cupcake liners or else spray the pan with cooking spray. Set aside.
Add the honey and oil into a microwave safe dish and melt it in the microwave. Set the time for 20 seconds at a time, taking out to stir in between.
After the honey mixture is melted and combined, add in the eggs and yogurt and whisk together well.
In a separate mixing bowl, combine the flour, baking powder, baking soda and cinnamon.
Add the honey mixture into the flour mixture and stir well until combined. You can do this in a KitchenAid Mixer or by hand with a spoon or spatula.
Stir in the blueberries, not over stirring to the blueberries don't get crushed. You may have better looking muffins if you use fresh blueberries, but they'll taste the same either way.
Spoon the batter into the muffin cups dividing it evenly between all 12 cups. (I like to do this with an ice cream scoop or ladle for a cleaner pour).
Bake for 22-24 minutes in the center of the oven until a toothpick entered in the middle comes out clean. Serve warm or store in a tight contain er.
*Please note - there is yogurt in these muffins so don't store them on the counter in a dish. They must be refrigerated or they will mold quickly!
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