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Run Oregon Test Kitchen: Blueberry Muffins

I’ve done a whole lot of experimenting with blueberry muffin recipes.  I love a good muffin, but my hips have another idea.  After much trial and error, I’ve come up with my own “healthy” version or what I call “Julie’s Healthy Muffins.” This version, while being tamer on my hips, taste fantic too!

This version isn’t super sweet.  The fruit you add  does give it a natural sweetness.  The almond flour isn’t nice a fluffy like white flour.  It’s more dense and filling.  I love eating them for breakfast or an afternoon snack.  I could eat muffins all day long, so these are good to have around.  This recipe freezes well, so I do use it for my food prepping.  I will often make these on Saturday or Sunday and grab straight from my freezer as I head out the door Mon-Tues at 5:15a for work.  Prepping a few items on the weekends is a life saver, or should I say, a calorie saver for me during the busy week.

Julie’s Healthy Blueberry Muffins

Ingredients:

  • 4 cups almond flour
  • 1/2 tea salt
  • 1 tea baking soda
  • 1/2 cup raw honey
  • 1 cup almond milk (can use other type of milk as well)
  • 6 large eggs
  • 4 TBSP coconut oil
  • 4 tea vanilla
  • 4 TBSP hemp seeds (or chia seeds)
  • 1 scoop protein powder
  • 1-2 cups blueberries (fresh or frozen)

Directions:

Mix together in a medium sized bowl: flour, salt, baking soda, seeds and protein powder and set aside.  Mix honey, milk, eggs, coconut oil and vanilla together in a large mixing bowl. Add dry mixture and mix well with electric mixer.  By hand, mix blueberries.  Scoop into sprayed or lined muffin pan.  Bake at 350° for 25 minutes.  Let cool. Enjoy! Store in airtight container for up to one week in the refrigerator or up to six months in the freezer.

 

 

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About Julie Mullins (22 Articles)
I am a 41 year-old runner from Dallas, OR. I am married to Jerry (also a runner) and we have three kids (one who will run with us on occasion). I work full time at West Valley Hospital/Salem Health and run as often as I can. I ran in High school but as an adult, started running in 2008. Since then, I have completed 13 full marathons, numerous 5k, 10ks and 15k. I've run two Ultras and just completed my 31st half marathon. My goal is the get my BQ in 2018 at Eugene Marathon! (Pinch me, I DID IT!!!) I also organize a local running group called ZaoFit (on facebook). I LOVE running with others - it is what keeps me motivated to stay consistent, and to keep dreaming big.

1 Comment on Run Oregon Test Kitchen: Blueberry Muffins

  1. Looks too yummy 🙂

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