I don’t know about you but because I typically work all weekend long, Mondays often feel extra hard. They’re almost confusing, really. It’s like I wake up half expecting to get a break, but instead find myself getting assaulted by emails and calendar alerts.
In order to make Mondays not feel so Monday, I usually do a few clutch things over the weekend like make cold brew, prepare breakfast, lay my clothes out, write out my to-do list for the week and organize my calendar. Sometimes I even take a shower. Sometimes. Ha.
In the midst of my weekend chaos – early morning trail runs, teaching yoga, eating food, attending awesome workshops (like this past weekend’s Hand’s On Assists workshop with Alissa), visiting with friends, sleeping, teaching FFY HIIT Yoga, taking yoga, working, cleaning house, prepping food, exercising and training Abbie, teaching more yoga, showering, and sleeping some more…
…I somehow managed to embrace my inner Portland yet again and made delicious tart cherry, chocolate and chia muffins.
While I have been making overnight oats week after week so that we have prepared, healthy breakfast on hand for our early mornings, I like to keep things interesting. Besides if I’m making all this almond milk, I need more ways to continue using my leftover almond pulp..how else will I integrate as a true Portland’er?
Here’s what you’ll need:
- 3/4 cup dried tart cherries
- ¼ cup unsalted butter, melted and slightly cooled
- 1 cup (packed) almond pulp leftover from one batch of almond milk
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- ¾ cup Honey noosa yoghurt
- 1 Tbsp chia seeds
- 1/4 cup dark chocolate chips
- 1½ cups whole wheat pastry flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Here’s what you’ll do!
- Preheat your oven to 350. Grease up some muffin tins.
- In a medium sized bowl, whisk together melted butter, almond pulp, eggs, maple syrup, vanilla, yoghurt, and chia seeds. Set aside.
- In a small bowl, whisk together whole wheat pastry flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet, careful to not over mix – it should still be a touch lumpy.
- Fold the tart cherries and chocolate chips into the batter, and spoon into muffin tins.
- Bake for 18-20 minutes, until muffins are puffed and golden and toothpick inserted towards the center comes out clean.
- Let the muffins cool in the tins for about 5 minutes before enjoying!
Do you have a favorite muffin recipe? Or perhaps a favorite muffin? Let me know and maybe I’ll try and almond pulp it!
Stay sweaty friends,
Aimee saysApril 24, 2017 at 7:39 am
showering is overrated. Sweaty hair, don’t care.
These muffins look yummmm!! Thanks for sharing.
Jamie saysApril 24, 2017 at 9:38 am
It’s WAY overrated in my world. HAHAH! XOXO
Farrah saysApril 24, 2017 at 1:25 pm
Those muffins look so good! I love that you used leftover almond pulp to make em’–yay for no food waste!
Jamie saysApril 24, 2017 at 4:41 pm
I’m trying to be more creative in the kitchen. I’ve kind of fallen off the horse in the last few months so I’m trying to get back in there! 🙂 You’ll have to give them a try and let me know whatcha think! xoxo
Nic saysApril 24, 2017 at 8:59 pm
NO PULP LEFT BEHIND!
Jamie saysApril 25, 2017 at 9:54 am
HEHEH NO WAY NO HOW!