First written 1/31/2010
I've got a dirty little secret to share with you. So soon you ask? Admittedly, it's innocent enough: I go to bed fantasizing about what I’ll eat for breakfast. I’m one of those women who finishes a meal, then starts plotting the next acceptable time for a snack. My eating habits are comparable to that of a shameless grazing cow. Taking my eating habits into consideration, I've idiot-proofed my meals. They're tasty and filling, but if the scale tips in the wrong direction, I'm only a day or two away from snapping my body back into shape. Wondering how many miles I run or what latest booty-shaking workout I use? Nonsense. If I can get to a yoga class once or twice a week, I’m lucky. II practice mostly at home to tap into zero. I eat to my heart’s content, but consciously. Bo-ring, you say? Try my Vegan Blueberry Banana Muffins. They're great for breakfast or a snack without any guilt attached. These babies are to die for: Light, moist, and fruity, without being overly sweet. I take them to the playground for my son's snack. When I give other kids a piece, they come back and snatch the rest out of my hand. Go on, give ‘em a try.
Cook's note: set the intention to use organic ingredients for the betterment of your health and our environment.
Blueberry Banana Muffins
2 1/2 cups whole wheat flour
2 teaspoons baking soda (without aluminum)
1/8 teaspoon of salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup agave syrup
1 cup canola oil
3 ripe mashed bananas
1 tablespoon pure vanilla extract (with no alcohol)
1 cup fresh blueberries (frozen work just fine)
1. Combine dry ingredients in a large bowl. In a separate bowl, blend together the bananas, agave, oil, and vanilla.
3. Set your oven to 350 degrees. Grease and flour your muffin tins. Fill the tins to 3/4 full (I like a tall and fat muffin), then bake for 20 minutes to a golden color. I usually check after 15 then test with a toothpick or knife to make sure they are ready.