*womp womp* After the last couple months of travel gluttony, it’s time to get back on track, and these muffins at least have the consolation of being delicious as well as super healthy.
In the interest of full transparency, to be truly clean eating you’ll need to omit the chocolate chips from the recipe and use one of the other mix-ins instead (nuts, dried fruit, etc.). But unless you’re completely following a clean eating diet, the mini chocolate chips do really add something to the muffins so I’d recommend leaving them in. Because, duh.
I made these on a Sunday night on a whim, and brought them to work the next day. They were scarfed by my co-workers within a few hours, and got rave reviews. They’re moist, flavorful, and—best part—insanely fast and easy to make.
They’re the kind of healthy breakfast that gives you the fiber and protein you need, but still makes you feel like you’re getting a bit of a treat to start the day. That’s a win in my book. Add a couple strong espressos and you’re all set. Bring it on, Monday.READ THE POST
Crunchy cinnamon-sugar topping.
Crunchy. Cinnamon. Sugar. Topping.
Basically, that’s all you need to know about this recipe. But I guess I could mention the fact that they’re mostly whole wheat, low in sugar, and full of wholesome fruit. I mean, if that kind of thing’s important to you.
When you make this, the batter will worry you because it is crazy thick. Like, bread dough thick. You won’t pour or spoon it into the muffin tins, you’ll kind of awkwardly drop it in there and kind of smoosh it. Don’t try to smash it into the muffin cups, just kind of drop it and it will expand as it bakes to fill in the gaps. And despite the thickness of the batter and the density of the baked muffins, they’re super moist!READ THE POST
I went on a roll this fall of trying new fruits and veggies that I’d never had before. I tried acorn squash for the first time (definitely delish!), and then that same week saw these weird little orange tomato-like things in my grocery store and just had to grab one. Turns out it was a persimmon, specifically of the fuyu variety.
So the next logical question was what to make. I browsed a ton of recipes, but most were salads, and I definitely didn’t want to go that route (boring). Then I found this somewhat odd-sounding muffin recipe and had to give it a try.
I “healthied it up” by using half whole wheat flour and cutting down on the sugar just a little. The persimmons gave it a lovely sweetness, with the lemon giving it a tart complement. The overall texture of the muffins was pretty light but still hearty, due to the whole wheat flour. And, like most muffin recipes, they came together in a flash.
I ate one fresh out of the oven with blackberry honey from Croatia, and then took them to work for my breakfast for the next few days (with honey from New Zealand…I definitely have a honey souvenir addiction!). This is such an easy and versatile recipe that you could swap out the persimmons for many other fruits, and even swap in a different citrus zest to mix things up (orange would have been lovely here as well).READ THE POST