I'm starting to get organized better with meal prep (and my life in general!) and figured I'd start with muffins. These little nuggets are just what the mid-morning hunger will need without sneaking in to my emergency chocolate supply.
This recipe was simple and quick to put together. They are really dense muffins and when you're mixing the batter don't be worried with how stiff it is... It will all work out.
Lemon-Blueberry Muffins with Buckwheat Groat Crunch
Makes 12 muffins
*Inspired by Chef Shane Kelly's version
4 tbsp melted butter or coconut oil
2 eggs or 2 flax-eggs (2 tbsp ground flax + 6 tbsp water => mixed and set aside to thicken)
1/3 cup honey
1/4 tsp vanilla powder (or 1 tsp vanilla extract)
3/4 tsp baking soda
1/2 tsp salt
1 lemon zested
1 cup whole wheat flour or gluten-free flour blen
1.5 Almond meal
1/3 cup buckwheat groats
1 cup frozen blueberries (and a few extra to top the muffins with)
1 - Get all ingredients prepped and line a muffin tin with paper liners.
2 - Preheat oven to 325°F.
3 - Using a medium/large size bowl mix the first seven ingredients thoroughly with a whisk.
4 - Add next three ingredients and stir together with wooden spoon.
5 - Gently fold in blueberries with soup spoon. They will all not incorporate in to the batter because it will be quite stiff by now.
6 - Using a second soup spoon divide the batter between the muffin liners. Make sure to gently press the batter in to the form and that there aren't too many blueberries per muffin.
7 - Bake for 20-25 minutes.
8 - Once baked through these must cool completely!! Trying them too soon will only lead to disappointment and likely a mess of molten hot blueberry juice. Just saying.
9 - They keep best stored in containers in the fridge for a up to five days (if they last that long). All the more reason to make these on a Sunday night and you have delicious hearty snack muffins all work week!
Well there you go! Have you started any meal prep in your life? These muffins may be the gateway snack to a more organized life.