In my lifetime, I have eaten A LOT of muffins. Poppyseed, banana nut, carrot raisin, pumpkin, chocolate chocolate chip, strawberry…I don’t think I’ve ever met one I did not enjoy.
Streusel-topped, minis, jumbo, muffies- they’re all special and wonderful in their own way.
On Friday mornings of yesteryears, my mom would wake up extra early and make us something special to celebrate the end of a hard week of schoolwork. Warm and gooey from the oven, she would show her love and affection with perfectly buttery blueberry muffins.
But let’s get real, y’all…most muffins are just cupcakes in disguise.
Loaded with sugar, fat, and little nutritional redemption, they’re kinda an excuse to eat cake in the morning.
Case in point: the Panera Bread blueberry muffins. Note, I have nothing against Panera Bread and enjoy many of their menu items. Paneras was one of the staples of my youth; I even attended bible study there once a week before school with my best friends throughout high school where I consumed plenty of bagels and pumpkin muffies. I’m not hatin…just making a point.
Panera’s blueberry muffin has 460 calories, 18 g of fat, and a whopping 40 g of sugar. That is the calorie and sugar equivalent of eating TWO SNICKERS BARS for breakfast.
Holy diabetes, Batman!
Putting that much sugar into your body first thing in the morning is a great way to set yourself (or your kiddos) up for a blood-sugar crash, headache, fatigue, and a foul mood two hours later. Your kids teachers would not appreciate dealing with that in their classrooms, trust me.
Great news though, homies! You can still enjoy muffins and be your bad, sexy self.
With a few smart swaps in the recipe, you can relish the adorable breakfast cake of your childhood and not feel like garbage after doing so.
These muffins use a healthier combination of ingredients, such as coconut and almond flour, mashed banana in place of sugar, and thawed frozen blueberries to make life easier. And thanks to the lemon zest, they don’t have a banana-y flavor, either.
This is a fantastic recipe to make the weekend before a busy week. These muffins could make a delightful addition to the breakfast table, lunchbox, or afterschool snack (adults need those too, right?). With it being so hot outside, I keep my fresh in the refrigerator to ensure to discourage any icky science experiments.
Don’t like lemon? Leave it out! Want to put in cranberries or blackberries instead of blueberries? Be my guest! The world, at least in terms of these muffins, is your oyster.
Want to ensure your kiddo has a fabulous first week of school? Whip these up, and maybe take a few extras to the teachers. Teachers love and appreciate food, especially homemade…just sayin.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!