Magical things are everywhere. Like my son’s high-school principal and vice principal, whose ability to talk me off of the ledge and help me parent a teen boy though a homework strike can only be described as pure magic. Or my vacuum, which kept picking up dirt and pieces of dog food after I forgot to dump the canister for two weeks (magic). If you are looking in the right places, you can find sparkling, glimmering bits of wizardry that, in the life of a mom, can make all the difference in the world.
Enter this muffin recipe.
I whipped it up last week for the first time in an effort to beat the deep-winter blues that have descended upon my house. We can’t leave … we would have nowhere to go if we did. It’s kind of like “The Shining” around here … except, well … you know what I mean.
After my 3-year-old and I whipped up these yummy little morsels, I gave him a half of one muffin as a treat. He LOVED it. He begged me for the other half. When my husband and teenage son got home, the rest of the muffins disappeared. Vanished.
Now, this wouldn’t be all that exciting if they were NORMAL muffins. But, as you may have guessed, I had snuck plenty of stealthy-healthy into those bad boys before baking them and without even realizing what they were doing, the guys in my house were demolishing super healthy fats, fiber and high-quality proteins like they were double-stuffed Oreos (Muahahahaha).
You’ll find the recipe below with some suggestions on how to make them even more devilishly healthy. Just try not to unleash your victory healthy-eating dance in front of them … it makes them suspicious 😉
1 cup quick-cooking oats
1 1/4 cup all-purpose flour
1/2 cup triple omega seed mix or any of the following:
raw help seed hearts, chia seeds or flax seeds
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup milk (almond milk works here, too)
1/2 cup coconut oil (melted) or avocado oil (if you don’t want a slight coconut flavor)
2 teaspoons vanilla (I like Mexican vanilla the best)
1 cup fresh blueberries
- Heat oven to 400 degrees F
- Combine dry ingredients
- Mix in egg, milk and oil and vanilla until well blended
- If mix is too dry add another splash of milk, do not over moisten – mixture should be very thick.
- Fold in blueberries gently as to not squish them like bugs (as my 3-year-old would say)
- Fill greased or paper-lined muffin cups until nearly full
- Bake 18-20 mins or until golden brown
- Now, set these babies out on the counter and watch them disappear.
Damn, it feels good to be a gangster .. err .. granola mom.
Other stealthy-healthy that might be amazing:
- Mix in 1 mashed banana, raspberries, chopped cherries, or any fresh fruit (a mix of fresh fruit) in place of (or in addition to) the blueberries.
- Try replacing the flour with coconut flour, tapioca flour or almond meal to cut out some gluten .