Happy Smonday (late Sunday when you are starting to think about Monday) :). I am usually in meal prep/planning mode this time of the week. Meals and snacks I can make in advance are big in our house due to my long work days (12 hour shifts), and Taylor’s busy work week. We often, as many of you, do not have much time to make meals, or even prep the next days meals, when we get home from work. When we attempt to make each day’s meals the day of we find we have very little down time, have to skip our evening workout, or end up eating very late at night.
I will admit I have a mild type A personality when it comes to planning…I’d technically say I’m a A- because I am not a severe type A, but not quite carefree enough to be placed into the B category :). I do know I feel better when I start my week organized, and I definitely eat better. Even little things such as washing and chopping veggies in advance for a salad or stir-fry can help increase the likelihood we’ll have a fast/nutritious meal versus reaching for other things we shouldn’t.
Breakfast meal prep usually involves some type of muffin. They are a go-to breakfast for Taylor and I. He LOVES muffins…I even mention this in my “about me” page and say my muffins are one of the reasons he stuck around :). We love to vary it up with oatmeal cup muffins, egg muffins, banana spinach muffins, etc.
I made a fresh batch this past Sunday to bribe Taylor into sitting down to do some wedding planning with me. It worked…for about 20 minutes :)…I’m kidding…he really has been great with it all. I will say these muffins and an almond milk latte helped power me through a few hours of Pinterest and bridal magazines! They are soft, fluffy, moist, just a tad sweet and satisfying…everything a muffin should be! I love the extra health boost you get from the matcha powder as well. I hope these help you through your work week, a morning workout, or any other breakfast/snack needs that come your way!
Prep Time 20 minutes
Cook Time 20-25 minutes
Total Time 40-45 minutes
Servings 10 muffins
• 1 cup spelt flour
• 3/4 cup oat flour*
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 teaspoons matcha powder
• 2 eggs, at room temperature
• 1/4 cup coconut sugar
• 1/4 cup honey
• 2 tablespoons coconut oil, melted
• 1/3 cup sheep’s milk yogurt (or other low sugar non-dairy yogurt) at room temperature
• 1 ripe banana mashed (~ 1/3 cup)
• 1 teaspoon vanilla extract
• 1/4 cup non-dairy milk (I used unsweetened almond milk) at room temperature
• 1 cup organic blueberries, washed and dried well
1. Preheat oven to 350 degrees.
2. Spray a muffin pan with cooking spray or rub with paper towel coated in oil. You may also use paper liners, I simply prefer muffins without them.
3. In a medium bowl combine spelt and oat flour. Take 1 tablespoon of flour out of mixing bowl and place in another small bowl (this is for the blueberries). Add baking powder, baking soda, salt and matcha powder to flour mixture. Whisk to combine and set aside.
4. In a large bowl combine eggs, coconut sugar, honey, coconut oil and yogurt. Whisk well to combine. Add banana, vanilla and milk and whisk again.
5. Next, slowly add dry ingredients to wet. Combine by mixing and folding via spatula, scraping down sides of bowl as you go to ensure ingredients combine well.
6. Sprinkle half of the 1 tablespoon worth of flour over the batter, then spread blueberries over top, followed by the other half of the 1 tablespoon of flour. Fold in with spatula. This helps ensure blueberries do not sink to the bottom.
7. Scoop batter into prepared muffin tin with a cookie scoop. Fill 3/4 way full.
8. Bake muffins for 20-25 minutes until toothpick comes out clean or with only a few crumbs.
9. Allow to cool in pan for 5 minutes, then transfer muffins from baking tin to a cooling rack.
10. Serve warm with butter! These muffins will stay fresh covered at room temperature for 2-3 days. Store in fridge on days 3-5.
• I have also tried 2% greek yogurt in replace of sheep’s milk and this works very well. Sheep’s milk yogurt is naturally thicker like a greek yogurt and have not tried thinner yogurts such as almond or coconut milk yogurt.
• You may buy oat flour at the store pre-ground, or you can grind it yourself in the food processor on high for 1-2 minutes.
• You can replace the spelt flour with whole wheat pastry flour or gluten-free all-purpose flour. WWPF will bring a lightness to the muffins, while the GF all-purpose is a heavier flour. Make sure you properly measure this flour (spoon into cup to avoid over-packing).
• I have not tried these with frozen blueberries, but if using frozen I would add the blueberries when they are frozen. I would not thaw them. Thawed berries tend to bleed and make the batter purple. This is especially true with the smaller wild blueberries. When berries are cold they tend to adhere to batter better and not sink to the bottom.