I have made more than a few muffin recipes. Okay ten. Not including this one.
I like muffins, okay?! They can as healthy or as unhealthy as you want. They are fairly fool proof. And who doesn’t like a good muffin. Definitely a crowd pleaser, which means they are great to take into work or to your friend who just became a new mom. Which is who these muffins were made for.
A friend of mine ended up having her baby this past weekend (Labor Day weekend, how fitting), so I wanted to make her something healthy, yummy, and no-fuss to eat this week since she will have her hands full!
I won’t go into the muffin basics, since I have done that plenty of times in other posts. But one trick I wanted to share with you, was to toss your berries in flour before mixing them into the batter.
This recipe is a bit different than my basic muffin batter in that I added protein powder to it and used even more Greek yogurt to bump up that protein factor. I also used substituted half the flour for whole wheat flour.
I have never had a baby or been a mom, so I can’t tell you what to eat after giving birth. But I would think that a new mom would want to be eating healthy, and if they are breastfeeding, they need to keep their energy up. I think these muffins will be perfect for my friend, since she can just nibble on one of these minis whenever she has a hand free.
What other food items or meals would be great to make for a new-mom?
- 1 cup a.p. flour
- 1 cup whole wheat flour
- 1/4 cup vanilla or unflavored protein powder
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup almond milk (can sub cows or soy milk)
- 3/4 cup Greek yogurt
- 1 egg, beaten
- 1 tsp vanilla
- 2 cups blueberries
- Preheat the oven to 375 degrees and prepare 1 mini muffin tin.
- In a large bowl, mix together flours, protein powder, sugar, salt, and baking powder.
- In a small bowl or large liquid measuring cup, whisk together milk, yogurt, egg, and vanilla.
- Pour the liquid ingredients into the dry ingredients, and mix until dry ingredients are just incorporated. Fold in the blueberries.
- Fill each muffin tin about three-quarters of the way.
- Bake for 15 to 20 minutes, until tops are golden brown.