Hello! I am so thrilled to help fill in for Ashley as she takes care of her new baby girl! I remember how wonderful (and sleep deprived) those first moments were … so I am wishing her the best as she recovers and enjoys all of those baby cuddles.
My name is Laury, and I started a blog in 2009 called The Fitness Dish. After the birth of my second child I took a few years off from blogging to focus on my family and my business … but now I am back! My blog has a new name and a new look, and I am so excited to be connecting with this community again!
I am a power yoga instructor, sports nutritionist, personal trainer, and mom who teaches people how to create healthier habits in all areas of wellness. On my blog, you will find recipes for low-sugar meals, DIY beauty & skincare, wellness tips, as well as some yoga & fitness sprinkled in. It is basically all of my passions poured into one place.
Ashley said you guys needed more breakfast ideas, so I am going to share one of my FAVORITE freezer-friendly muffin recipes with you today.
I created this a few years ago for my son when he was doing baby-led weaning, and I was nursing (and ravenous).
Many of my friends and family make this still today, and love it!
These muffins have NO added sugar, so they are best enjoyed warm, topped with some grass-fed butter, ghee, or coconut oil on top.
You can certainly add some Grade-B maple syrup (I would suggest about 1/4 cup) of you think you or those you’re serving it to would love a tad more sweetness.
If you are doing a program like The Whole 30, these are compliant (just use coconut oil instead of butter).
Adding more healthy fats in place of the added sugar for flavor was key for me in reducing overall sugar in my diet. It is satiating and keeps my belly full and taste buds happy!
I am lucky to have a flexible job, working from home and teaching yoga at the studio several hours per week.
However, there is a lot of running around and chaos that happens daily.
Mornings are full with work outside the home, afternoons I am with my 3-year-old son and 75-pound high-energy puppy (all while trying to sneak in computer work for my home-business during nap-time if it happens).
Once my husband is home from the office I am usually running off to teach yoga classes.
A flexible job where you can be home a few hours during the day has its perks, for which I am grateful, but it also presents its own set of challenges.
Having food prepped for easy grab and go is crucial for us to stay on our healthy eating game.
Picking one day to make a bunch of things ahead for breakfast and lunches (as well as planning my dinner menu) has been super helpful.
These grain and sugar-free blueberry muffins have been a staple in that rotation!
GRAIN-FREE BLUEBERRY MUFFIN RECIPE
makes 12 muffins
- 1-2 ripe plantains (2 cups, pureed)
- 1/4 cup coconut flour
- 1/4 cup coconut milk (I like this brand: guar gum and BPA-free; you can also use raw grass-fed whole milk)
- 3 TBSP coconut oil, melted
- 5 eggs (pastured and soy-free a plus!)
- 1 cup frozen organic blueberries, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon of cinnamon
Preheat oven to 350 degrees. Cut the plantains skin lengthwise with a sharp knife to remove the peel (make sure they are ripe, or they will be very hard and a regular blender won’t handle them). Puree plantain in blender or food processor. Meanwhile, sift dry ingredients in a bowl (you can just add them to a bowl and whisk them together). Add half of the blueberries and milk to the blender and quickly blend. Add melted coconut oil and vanilla to a bowl with a hand mixer or stand mixer and start mixing. Add plantain/blueberry mixture and scrape down sides until just combined. Alternate dry ingredients and eggs and make sure it is combining, but try not to over-mix. Add remaining blueberries hand stir in. Pour batter into parchment muffins liners in muffin tins. Bake for about 25 minutes.
Please let us know if you try them.
If you have the time and want to pop over to my blog to say hi … I’d love to “meet” you!
Thanks for reading!