When I first got married, I picked up baking. I loved rocking a cute apron while creating delicious cupcakes in the kitchen. Some of my specialties were white chocolate raspberry cupcakes, chocolate mousse cupcakes, and chocolate peanut butter cupcakes. The more I got into baking, the more gear I purchased. I even ended up with a cupcake caddy. Talk about obsessed! But a girl can’t live on cupcakes. This most likely attributed to my 20 lb weight gain.
The other day, I was scrolling through Pinterest and saw beautiful lemon poppy seed muffins. I thought to myself, “I can make those healthy!” So I added a little protein powder and replace the poppy seeds with chia seeds…
- 1½ cups oat flour (ground oats up in blender/food processor)
- ½ cup almond meal
- 4 tablespoons vanilla brown rice protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup Truvia for baking
- 2 Tbsp chia seeds
- 5 egg whites
- Zest of 2 lemons
- Juice of 2 small lemons
- 1 cup unsweetened vanilla Almond Breeze
- ⅓ cup unsweetened applesauce
- Preheat oven to 350 degrees.
- Mix dry ingredients in one bowl.
- Mix wet ingredients in another bowl.
- Add wet ingredients to the dry until blended.
- Wipe muffin tins with cooking oil.
- Use a ¼ measuring cup to fill each muffin tin.
- Bake at 350 degrees for approx 12-15 minutes.
The Bear doesn’t care for protein powder because it adds a chalky taste. You can omit the protein powder and add more almond meal for a tastier treat. As with everything, eat in moderation!
Speaking of healthy muffins, my very good friend, Nicole, is queen of making healthy muffins! I’m off to San Francisco to visit her for the weekend. I should have an Adventure for the Soul post for you on Monday.
Question(s) of the day: What’s your favorite thing about San Francisco? Where is your favorite place to visit there?