Good Morning! So, guess what??! You made it past yet another Monday. That should make you smile just knowing that little piece of information. ;) I think getting past each Monday just makes the week a bit better, don’t you agree?
Aren’t they pretty? Those are my flowers that Craig sent to me for Valentine’s day. Normally I’m not a big rose person (sunflowers are my favorite), but these roses are just particularly pretty. I love when they always bloom in unison. Some flowers that I have received in the past were pretty, but they never bloomed. Luckily these turned out perfect!
You know what else will help brighten your morning?! A new muffin recipe. (ok, so maybe that doesn’t really brighten your morning, but I’d like to think so. :) )
You know how I shared my love of Chobani with you yesterday?? (Have you entered the giveaway yet? You definitely should, if not.) Well, one of my favorite things to do with the yogurt is to bake with it. (I know this girl does too! Oh, and by the way, have you seen her latest creation?!?! DORITO BROWNIES, yep, you read that right. Check it out!!)
It’s great to bake with because you can cut out the oil, and it still leaves the baked goods moist. It also helps to add a bit of protein. (at 14g per container, you can’t beat that!)
Fruit is finally coming into season, so I have been buying strawberries & blueberries like a crazy woman. I go through BOTH of the LARGE cartons about every 3 days. It’s almost ridiculous how much I eat them. I think I’ve just been missing the summertime fruit, and getting just a bit sick of eating apples everyday. Look at how HUGE this strawberry is that I found in my container. It’s the size of my hand!!!
When I was coming up with this recipe I decided to include BOTH strawberries & blueberries, since I can’t get enough of them. While I was making these I also think I ate my weight in fruit. I’m shocked I had some left for the recipe. I decided to add even more fruit to the recipe by using a Passion Fruit Chobani in the batter. So I shall call these…
Triple Berry Muffins
Yield: 12 large muffins
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 1 tbsp. + 2 tsp. Truvia (you could also replace this with 1/4 cup white sugar)
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup applesauce
- 1 container 2% Passion Fruit Chobani
- 2 egg whites, beaten
- 2 tsp. vanilla extract
- 1 cup strawberries, chopped
- 1 cup blueberries
1. Heat oven to 375 degrees. Grease a muffin pan. (or use muffin liners)
2. In a large bowl combine all of the dry ingredients. (flours through salt)
3. In another bowl, combine the wet ingredients. (applesauce through vanilla) Then add the wet ingredients to the dry ingredients. Mix well.
4. Add the strawberries & blueberries to the batter combine.
5. Divide the batter equally between the 12 muffin tins. Bake for 20 minutes, or until a knife inserted in the middle of a muffin comes out clean.
Now just wait. Check out what these look like on the inside.
I always hate eating a muffin that has like two blueberries in it. Every bite of these are chock-full of berries.
Want to know what else is great about these muffins? Check out these stats: (per muffin)
Calories: 117, Fat: 1g, Carbs: 26g, Protein: 4g
So now you don’t have to feel bad about eating one. Or two. Or ten. ;)