Happy Easter!! Sorry for the late post, but we had a great family day over at my Mom's house. I got to sleep in, drink 2 cups of coffee, and go on a long run this morning. It was GLORIOUS. The weather was so perfect, I just couldn't pass up an opportunity to get some time in the sun. Tucker and I went on a nice, slow, hour jog around the town I grew up in. It felt great to get in some activity before ALL THE FOOD, and it gave me an opportunity to spend some time reflecting on everything in my life that I am so grateful for. I couldn't have asked for a better start to the day.
We tried to snap a photo with Tucker but he was NOT having it.
He would much rather be doing this after that long run this morning.
We had a big Easter spread for lunch this afternoon, tons of grilled meat, deviled eggs, sweet potatoes, asparagus, salad, etc. Here's my plate:
Everything was so yummy! And now I'm stuffed to the max! I also may have had a FEWWWW too many mini Cadbury eggs, because they're my fave. YOLO right?
I am ready to get back on track tomorrow, though, and to set myself up for success, I made these delicious little blueberry muffs:
...and froze them for quick breakfasts throughout the week. You guys, (and I hate this word but it is the best description) they are so perfectly moist.
I have had some issues with coconut flour drying out muffins in the past, but not this time! Plus, they are gluten free, dairy-free, and Paleo! I am a big fan, and will probably be making these on a regular basis now. The macros are pretty dang legit too! Check it:
Nutrition: Calories: 140; Carbs: 13, Fats: 8, Protein: 4
Here's the recipe:
Gluten Free Blueberry Muffins
*Recipe makes 12 muffins
Ingredients:
3/4 cup coconut flour
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1 tsp cinnamon
6 eggs
1/2 cup mashed (very ripe) banana
1/4 cup melted coconut oil
1/4 cup maple syrup or honey
1 tbsp vanilla extract
1 + 1/4 cup fresh or thawed frozen bluberries
Directions:
1. Preheat oven to 350.
2. Spray muffin tin or line and spray muffin cups.
3. In a small bowl, mix dry ingredients.
4. In a large bowl, whisk eggs until blended, then add banana, maple syrup (or honey), melted coconut oil, and vanilla. Whisk until well combined.
5. Add in dry ingredients and mix together until smooth.
6. Gently stir in blueberries to batter.
7. Pour the batter equally amongst the 12 muffin cups.
8. Bake for 20-25 minutes, tops of muffins should be golden brown, and/or toothpick inserted into the middle of a muffin comes out clean (aside from blueberry juice).
9. Cool in tin for 10 minutes.
These muffins can be frozen, individually, and pulled out each day for a great on-the-go breakfast addition or snack! Let me know if you give it a try! I hope everyone had a great weekend celebrating the holiday with family and friends. Let me know in the comments how you celebrated the holiday and how you plan to get back into your routine this week!