Blueberry Lemon Poppyseed Muffins for the healthy breakfast win!
I was the featured speaker at my networking group last week. It’s an early morning meeting and refreshments are served. Not exactly health food, if you know what I mean. If you follow me on instagram, you’ll see me posting photos of my oatmeal parfait or some other healthy breakfast that I can take with me to the meeting every week, because there’s little chance I’m going to eat what they’re serving!
Every 6 months or so, it’s my turn to present and when I do I like to bring in breakfast for everyone. It’s a unique opportunity for me to enlighten the members of my group about what I do. An opportunity for me to let them know the kinds of people I work with. They are always surprised to learn that you don’t have to be overweight or saddled with a health ailment to benefit from coaching.
Health Coaching Client Types
My clients come in all shapes and sizes, some are struggling to get off medication for high blood pressure or cholesterol. Some need support to break their sugar addiction, or their artificial sweetener habit—-that diet soda is a hard one to break!! I have a client who isn’t trying to lose weight, but has 3 teenage daughters at home and she’s learning how to cook so she can model healthy eating at home. Kudos to her for realizing that what happens in her house surrounding food and her attitude towards it will live on for generations. My clients are losing weight, but more importantly, they are gaining confidence in their food choices as they learn what works well for them.
Nutrition comes in many forms
I love the opportunity to enlighten the group that nourishment comes off and on the plate…..and that learning to cook healthy food is the SINGLE BEST WAY to enhance health and well being. and I love the opportunity to show them that nutritious and delicious don’t have to be mutually exclusive.
Can Lemon Poppyseed Muffins compete?
Last week we had 70 people at the meeting, and many of them have heard me speak before, and have eaten my yummy breakfast treats before. So, I knew I would make my double chocolate zucchini muffins, because they are so popular. I knew I would make some mini veggie frittatas because it was a cool and rainy morning and those are an awesome way to sneak in some healthy veggies and some warmth at the same time. BUT….I wanted to bring something new. Something satisfying. Something sweet…..and something healthy. Muffins were the obvious choice because they are a simple pick up food…..and since hubby’s favorite muffins are lemon poppy seed, I figured I would give it a shot. To be honest, it took me quite a bit of tweaking and trying to come up with a recipe that I was OK with from a health standpoint and that was super yummy. But, I kept at it and was so happy with the result, that I had to share it with all of you right away.
For the record, these lemon poppy seed muffins with blueberries were just as popular as the double chocolate muffins at my meeting. Shocking. Seriously. I didn’t think it was possible to compete with those…..but there’s a new kid in town. Fun stuff….and these are glutenfree and really simple to make. Blueberry Lemon Poppyseed Muffins!
I decided at the last minute to add in the blueberries (because I had some)….and I think they are a wonderful addition, but I should warn you—-adding blueberries to these muffins keeps them super moist, which means they won’t stay fresh as long—-but I’m not sure that’s a problem because they won’t last anyway….I promise these muffins will be gobbled up long before their expiration.
- 2 ½ cups old fashioned rolled oats
- ½ teaspoon sea salt
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 Tablespoons poppy seeds
- zest from one lemon
- ¾ cups cashews,, soaked minimum 1 hour
- 3 large eggs
- ½ cup water
- ½ cup lemon juice, freshly squeezed (about 2 lemons)
- ½ cup unsweetened applesauce
- ½ cup honey
- 1 teaspoon pure vanilla extract
- 1 cup blueberries (dust with ground oats before adding to batter so they won't bleed).
- Soak cashews in filtered water, at least one hour or overnight.
- Preheat oven to 375
- Line muffin tins with non-bleached parchment liners or lightly grease muffin tins.
- Using blender (or food processor), grind the rolled oats until they have become a fine powder. Transfer the to a large bowl and whisk in the salt, baking powder, baking soda, poppy seeds, lemon zest and set aside.
- Drain and rinse the cashews and add to blender along with water and lemon juice. Process until creamy. Add eggs and process again. Add apple sauce, honey and vanilla and process until everything is well incorporated.
- Mix wet ingredients into dry and then gently fold in the blueberries.
- Fill muffin tins...these will not rise too much, so it's OK to fill the tins most of the way....and then bake for 25 minutes or until toothpick comes out clean.
Amount Per Serving: Calories: 198Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 344mgCarbohydrates: 31gFiber: 3gSugar: 15gProtein: 6g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.