I really enjoyed reading the responses to the superwoman post… I’m glad so many of you could relate!
It’s another what I ate Wednesday, and I’m linking to Jenn at Peas and Crayons. Here’s what I was eating yesterday:
Breakfast: Scrambled eggs with avocado, tomato and gouda; Lunch: Black bean coconut soup, roasted sweet potatoes and broccoli; Snack: Banana and almond butter; Dinner: Cilantro Lime Fish tacos
The fish tacos were a big hit! I’ll share that recipe soon.
After a mother-daughter baking session in the afternoon, I also had one of these…
After sharing on Instagram yesterday, I agreed to post the recipe. We love these muffins! They are relatively low in sugar, but yummy enough to count as a treat.
These are whole-grain, and can be made gluten free and vegan. You could also omit the sugar or substitute it with a little honey or mashed banana.
Apple Raisin Oat Muffins (print recipe)
- 1 c. rolled oats
- 1 c. flour (I used whole wheat pastry)
- 1/4 c. sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1 flax egg or whole egg (1 tbsp ground flaxseed in 3 tbsp water)
- 1/4 c. canola oil or melted coconut oil
- 1/4 c. unsweetened applesauce
- 3/4 c. almond milk (or milk of choice)
- 1 chopped apple
- 1 c. raisins
Add dry ingredients to a medium bowl and stir together. Add remaining ingredients and mix until just combined. Fill muffin cups 3/4 full. Bake at 350 for 15-20 minutes. Makes 12.
Do you have a favorite muffin recipe?