Hello there!
WOWZA! It’s been quite some time since I’ve cracked open the ol’ blog! So much has happened since the last time I’ve sat down to write out a blog post, and boy, have I missed this! I’ve graduated from The Institute of Integrative Nutrition with my certification to be a Holistic Health and Nutrition Coach, I’ve started graduate school for Occupational Therapy and have completed my first semester, I’ve moved into a new house, and I feel like a new person! But don’t worry – the same Ari is buried in here somewhere!
The last several months have given me time to reflect on how far I’ve come since starting this whole “blogging” thing, and gave me an opportunity to realize how much I love it and how much I missed it! However, with that being said, I’ve also been able to reflect on the fact that my blog wasn’t going in the direction that I truly felt was most beneficial and that had the greatest impact on those who chose to click on that “Read More” button.
Don’t get me wrong – I absolutely LOVE developing and sharing (and taste-testing) recipes, and there will still be plenty of those to come in the future, but I also love educating and getting raw with my thoughts and emotions, so expect to see more of that on these dusty, cob-web covered pages! I want to share accessible recipes that bring you closer to your health and wellness goals, but health goes so much farther beyond what’s on your plate! I can’t wait to share more nutritional resources, but also to create resources for you on how to impact every area in your life in a more healthful way.
Now that I’ve been able to get into a rhythm with grad school, I’ve created a yummy, quick muffin recipe for you all to kick off this “fresh start”! I made these muffins with things I already had in my kitchen, but without all of the typical muffin ingredients that bog you down and keep you further from your health and nutrition goals! Most muffins have margarine, white flour, sugar, binding agents, preservatives, etc., which aren’t very gentle on your digestive system!
I made a batch of these muffins for breakfast over the span of a week and they seemed to keep fairly well! Meal prep is one of those things that people think of for lunches and dinners, but I typically need breakfast meal prep more often since I’m a grad student that’s basically addicted to sleep! Rather than the typical overnight oats recipe that’s floating all over the internet, I wanted something quick and hearty that I could grab to munch on while I’m driving to work or walking to class! These turned out perfectly and I’ll definitely throw these into my brekky meal prep rotation more often!
These muffins contain one of my favorite ingredients, however you can totally leave it out if you can’t get your hands on some! Tocos is a fun little add-in, however, because I love creating recipes that are accessible to people from all areas and all budgets, it’s absolutely not essential to the recipe! If you’re interested in keeping it in the recipe, here’s why I think it makes a great addition – it’s the ultimate skin superfood! It’s a great source of vitamin E, which promotes healthy skin and connective tissue. I’ve been super into my skincare routine lately, and tocos has become a part of that (as well as the rest of my skin-nourishing diet). I’ve been adding it to everything, including these muffins!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
muffins
|
- 2 cups oats
- 3 Eggs
- 2 ripe bananas
- 1/3 cup peanut butter
- 2 tbsp. Almond Milk
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
- 4 tbsp. Sun Potion Tocos (optional)
Ingredients
|
|
- Preheat the oven to 350 degrees.
- In a blender or food processor, blitz the oats for a few seconds until about halfway turned into oat flour.
- Mix together the semi-floured oats, baking powder, salt, and optional tocos in a medium sized bowl.
- Blend together the eggs, bananas, vanilla, and almond milk until combined evenly.
- Stir together the wet and dry ingredients. Fold in any optional add-ins like walnuts and chocolate chips.
- Bake at 350 degrees for 15 minutes or until baked through and golden.
- Allow the muffins to cool and then top with whatever your heart desires! I slathered mine with more peanut butter and some of my favorite toppings (banana slices, walnuts, coconut shreds, sunflower seeds, and hemp seeds).
- Enjoy!
I can’t wait to be back, and I hope you guys like these!
Naturally,
Ari
