Muffins are exactly what I’ve been needing lately: soft, tender, sweet and loving, these pillow-y treats, with their oatmeal and chia seed content, are full of fibre and lemony-blueberry flavour. These babies are the perfect antidote to the long, dreary days spent in the library as my classmates and I head for the final stretch of the semester. Eat ’em up, we’re almost there!
Blueberry Lemon Olive Oil Muffins
This recipe is an adaptation from one featured in one of my favourite food blogs: Cannelle et Vanille, which I often visit as a beautiful, vicariously delicious escape from the boredom of a long day in work/class. I simplified some ingredients and removed all refined sugar, but the spirit is the same:
Ingredients:
1 1/4 cup of a mixture of gluten-free flours (brown rice, quinoa and almond flour)
1 cup rolled oats
1 cup almond milk
1 tbs baking powder
1 tsp baking soda
1 teaspoon sea salt
2 teaspoons lemon zest
1/4 cup honey
2 eggs
1 teaspoon vanilla extract
1/2 cup olive oil
2 tbs chia seeds
1 cup frozen blueberries.
Directions:
Mix ingredients together in a small bowl: first the dry ingredients, then the wet and, finally, the frozen berries. Distribute the mixture evenly among 12 greased muffin tins. Insert tray into preheated oven to 350 degrees F, and bake muffins for 15-20 minutes.
The lemon zest helps perk tired minds, the olive oil and chia seeds provide healthy, brain-fueling fats and the honey adds just a touch of sweetness for boosting brain-power and spleen Qi. These muffins make the perfect naturopathic study snack. (And making them gives you the perfect excuse for procrastinating!)
Brew a warming tea, such as a rooibus chai, and, if you must, break out those study notes, and enjoy! Feed those Spleens, people!
