Strawberry Oat Breakfast Muffins

Hi Everyone!

I came up with a delicious new recipe to share with you all today- strawberry oat breakfast muffins. They are absolutely delicious, healthy, soft, and they give a nice boost of energy in those early morning hours. Not to mention, they are high in healthy fats, omega-3s, and antioxidants. What more is there to love? 🙂

In the early hours before school and work, it can be tough to pack a lot of nutrition in. In fact, often times we resort to eating a chocolate chip granola bar on our way out the door (or not eating breakfast at all). These muffins are a great way to fuel up for the day and pack in plenty of delectable flavor. Also, the texture of oats in these muffins makes them slightly chewier, which I love. While you’re at it, try making a double batch to freeze or making these muffins into mini-sized or jumbo-sized muffins. That way, you can pull out fresh, homemade muffins on any day without baking a whole batch!

This recipe in particular is wonderful for spring and the warmer weather. As the days become brighter and warmer, fresh fruit becomes more accessible and therefore is the perfect addition to these muffins!

So, without further ado, please enjoy this recipe and share the foodie love with others! 🙂

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Strawberry Oat Breakfast Muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup organic whole grain oats (quick-cooking are best, because they are chopped into smaller pieces)
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbs. ground flaxseed
  • 2 eggs
  • 1/3 cup melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup honey
  • 1 cup strawberries, roughly chopped

Steps:

To begin, preheat the oven to 350 degrees and line a muffin tin of choice. Then, mix together flour, baking soda/powder, oats, salt, and flaxseed. Add in coconut oil, applesauce, honey, and eggs. Once evenly combined, fold in strawberries, and add to muffin tins. Bake for 30-40 minutes, or until golden in color and a toothpick comes out clean. Enjoy!


 

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Blueberry Lemon Bundt Cake

Hi Everyone!

Today I’m sharing a healthy remake recipe that is absolutely delicious, filling, and easy to make! Not to mention, it is incredibly moist, and has the perfect consistency. While I would certainly categorize this bundt cake as an after-dinner treat, the real ingredients make it a choice that’s really not even so bad for breakfast! 🙂

My mom found a recipe for a similar cake on her Facebook page, but it required 1 cup of unnecessary refined sugar, wasn’t whole wheat, and used many ingredients I would not typically cook with. So, I decided to come up with my own healthier, less processed version that would still be equally as delicious for us to enjoy! I absolutely love remaking an unhealthy recipe into a better alternative, haha! 🙂

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This cake is delicious with some homemade whipped cream or naturally sweetened ice cream on top, or you could even add some confectioners sugar for an extra special treat. This would also be great as a birthday cake or even dessert for an upcoming Easter gathering! I hope you enjoy this recipe, and be sure to share if you like it! 🙂 Also, if there is any unhealthy recipes you have that you’d like to remake, let me know in the comments!


Blueberry Lemon Bundt Cake

Ingredients:

  • 2 eggs
  • 3/4 cup honey
  • 1 cup organic, whole milk plain yogurt (or organic sour cream)
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 cups whole wheat flour + another 1/2 tbs
  • 2 tsp baking powder
  • 1 lemon
  • 1 cup fresh blueberries (preferably organic)

Steps:

To begin, preheat the oven to 375 degrees and grease a bundt pan with coconut oil or your choice of oil. Next, in a large bowl, mix together eggs, honey, oil, 2 tsp lemon zest, yogurt (or sour cream), vanilla, and 11/2-2 tbs of the lemon juice. Add in flour, salt, and baking powder, mixing in 1/2 the mixture at a time. Set aside, and in another bowl, add the washed and dried blueberries. Sprinkle on 1/2 tbs flour and 1 tsp lemon juice, and mix to combine. Then, fold in the blueberry mixture, or add 1/2 the batter to the bundt pan, spread the blueberries across, and top with more batter. Bake for 50 minutes or until golden in color and a toothpick comes out clean. Enjoy!

Note: this recipe was adapted from Natasha’s Kitchen. Thanks for the inspiration and great ideas! 🙂