Oops, it’s been a minute hasn’t it? My bad, sorry for the lack of posts during the holidays these past couple weeks. Has anyone else been feeling super sleepy and unmotivated lately with the lack of daylight?
It’s super depressing to wake up to pitch black and not see sun for the first couple hours of the day. Then it’s dark again by 5 p.m. which makes it so hard to schedule days for the very important business of taking food pics. I swear Daylight Savings Time is a personal attack on food bloggers.
But I'm rambling, because I’m really here to talk about these muffins and trust me, you want to know all about them!
When I got into the kitchen to make this recipe, I was actually just trying to create an insanely healthy snack for myself. I didn’t think they would taste that great, because let’s be real… healthy muffins and tasty muffins are usually totally different muffins.
But not today! These little dudes are like mini rays of sunshine that you can eat and feel hella good about. They’re puffy, sweet, tangy, and have just the right density. Honestly, I expected them to mostly taste like cardboard, so I’m pretty stoked.
Nutritionally, they’re also total show-offs…
Per TWO Muffins (because who could ever eat a single muffin):
less than 1g sugar
Plus they’re gluten-free (duh), dairy-free, and contain no added oils or sugars! I do use monk fruit sweetener in my baking (I like Lakanto, but pro tip: you can also get it for cheap in bulk at Bulk Barn) but you can replace it with a nutritive sweetener like cane or coconut sugar if that’s your thing.
They’re great to eat for breakfast or a snack to keep you feeling full in between meals. I like having them before I work out in the morning, or around 4 p.m. to prevent me from feeling starved by dinnertime.
Try them and let me know what you think!
- 1 1/4 cup oat flour
- 1 tablespoon baking powder
- 2 tablespoons psyllium husk powder
- 1/3 cup granulated sweetener (monk fruit, erythritol, stevia, coconut sugar, etc.)
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- 1 1/4 cup liquid egg whites
- 2 lemons, juiced
- 1 cup raspberries (fresh or frozen)