Lately, I've been a little desperate.
Desperate for a clear head. Desperate for energy. Desperate for muscles that don't complain the minute I start my running watch. Desperate for more time to blog. Desperate for more sleep and less stress. Desperate for easier mornings.
Don't get me wrong, I am really grateful for absolutely every part of my life. Yes, every last one of the aforementioned barriers to my happiness is part of a larger picture. That picture, my existence, is pretty great. I mean- I'm getting an education. I have a supportive family that I can't imagine a day without. I have the kindest friends in the world. I have access to fresh, wholesome food and clean water on a daily basis. I have a body that can run, jump, swim, hike, and do anything I ask of it.
So what do I really have to complain about?
I've come to the conclusion that if I can take one of my hurdles and lower it slightly, the way that I'm feeling might change a bit too. I hope. I really hope.
The question: Simplify my mornings. How can I sleep a little more and still be out the door by 6:40 am?
The answer: Muffins!
Luckily, I really like baking. Even luckier, I really like baking muffins. The challenge: bake breakfast into a muffin. I firmly believe that every meal should be enjoyed, savored, in a seated position and not rushed. But please, just this once, let it be something I can grab, sit, eat, and go. As it turns out, this isn't so hard to do.
-Inspired by Oh She Glows-
1 cup whole grain spelt flour
3/4 cup whole wheat flour
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 cup shredded coconut
1/4 cup ground flaxseed
1 tsp. baking soda
1/2 tsp. baking powder
1/3 cup honey
1 tsp. vanilla extract
1 1/4 cup coconut milk
2 Tbsp cashew butter
3 Tbsp almond butter
1 egg
1 cup blueberries, frozen or fresh
Directions:
Preheat oven to 375. Grease a muffin tin with coconut oil or line with paper liners and set aside.
Combine dry ingredients (flours, salt, cinnamon, coconut, flax, baking soda, and baking powder) thoroughly in a large bowl. In a microwave-safe bowl, heat honey and nut butters for two 20-second intervals to soften. Stir! Let cool for a sec. Add the egg, vanilla and coconut milk and whisk thoroughly to incorporate. Add wet ingredients to dry and stir to combine. Add blueberries and stir gently, being careful not to overmix. Pour into muffin tin and bake for 20-25 minutes, until a tester comes out clean. Let cool and then remove to a rack.
Desperate for a clear head. Desperate for energy. Desperate for muscles that don't complain the minute I start my running watch. Desperate for more time to blog. Desperate for more sleep and less stress. Desperate for easier mornings.
Don't get me wrong, I am really grateful for absolutely every part of my life. Yes, every last one of the aforementioned barriers to my happiness is part of a larger picture. That picture, my existence, is pretty great. I mean- I'm getting an education. I have a supportive family that I can't imagine a day without. I have the kindest friends in the world. I have access to fresh, wholesome food and clean water on a daily basis. I have a body that can run, jump, swim, hike, and do anything I ask of it.
So what do I really have to complain about?
I've come to the conclusion that if I can take one of my hurdles and lower it slightly, the way that I'm feeling might change a bit too. I hope. I really hope.
The question: Simplify my mornings. How can I sleep a little more and still be out the door by 6:40 am?
The answer: Muffins!
Luckily, I really like baking. Even luckier, I really like baking muffins. The challenge: bake breakfast into a muffin. I firmly believe that every meal should be enjoyed, savored, in a seated position and not rushed. But please, just this once, let it be something I can grab, sit, eat, and go. As it turns out, this isn't so hard to do.
Coconut Blueberry Nut Butter Muffins
-Inspired by Oh She Glows-
1 cup whole grain spelt flour
3/4 cup whole wheat flour
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 cup shredded coconut
1/4 cup ground flaxseed
1 tsp. baking soda
1/2 tsp. baking powder
1/3 cup honey
1 tsp. vanilla extract
1 1/4 cup coconut milk
2 Tbsp cashew butter
3 Tbsp almond butter
1 egg
1 cup blueberries, frozen or fresh
Directions:
Preheat oven to 375. Grease a muffin tin with coconut oil or line with paper liners and set aside.
Combine dry ingredients (flours, salt, cinnamon, coconut, flax, baking soda, and baking powder) thoroughly in a large bowl. In a microwave-safe bowl, heat honey and nut butters for two 20-second intervals to soften. Stir! Let cool for a sec. Add the egg, vanilla and coconut milk and whisk thoroughly to incorporate. Add wet ingredients to dry and stir to combine. Add blueberries and stir gently, being careful not to overmix. Pour into muffin tin and bake for 20-25 minutes, until a tester comes out clean. Let cool and then remove to a rack.
Please enjoy these as much as I do. They're not very sweet, so replace the honey with sugar if you prefer. Let them soothe you in times of stress, gently quell your hunger pangs around 3 o'clock, or nourish your empty morning belly. Here's to simplicity, if only in theory.