One of the things I’d like to do before the birth is to cook and freeze a few healthy and hearty meals for me to quickly heat and nosh in the weeks after the birth. Both my mom and Jeremy’s mom are making us meals as well, and we stocked up on frozen meals at Costco, so with any luck we won’t have to cook at all for the first month of baby’s life.
I am focusing on making soups and muffins, mainly, because they are easy and healthy. Today I made some blueberry muffins. These muffins are whole grain, packed with healthy fat, higher in protein than your standard bakery muffin, and way lower in sugar. The good thing about low sugar muffins is if you find you’d really like it sweeter, you can always add honey or jam right before you eat it!
Here’s the recipe
1/3 cup sugar
2/3 cup coconut oil
1 1/3 cups milk
1 tsp salt
4 tsp baking powder
3 cups whole wheat flour
1/2 cup chia seeds (flax seeds or almonds are also delicious choices)
2-3 cups blueberries (fresh, frozen, or dried, whichever you prefer)
Preheat oven to 400
Mix together sugar, oil, eggs, and milk until soupy.
Add salt and baking powder. Stir.
Mix in flour, one cup at a time. At this point you could go all WAPF with these and decide to refrigerate your muffin batter over night to let the whole grains ferment and the phytic acid break down, go for it. If not, move on to the next step right away.
Stir in chia seeds, followed by the blueberries. I use frozen blueberries, because I’m cheap, but they do make your batter turn purple. They can also freeze your batter, making it harder to scoop, but whatevs. I like to pack in as many blueberries as I can.
Put paper muffin cups in your muffin pan. I always spray the inside with a touch of organic canola oil, just so the paper peels off the muffin easily. Put a spoon full of your batter in each cup (fill the cup about 3/4 of the way) and then bake for 20-25 min.
These muffins are dense and hearty. I recommend eating them warm with a smear of butter. Mmmmmm ….