Sunday, January 3, 2016

Hippy Muffin's for back to school

These muffins are inspired by one of my fav bloggers Sarah Britton of 'My New Roots'. These freeze beautifully. Keep half out for your fam jam to munch on, and once cooled, put the others in a thick plastic bag in the freezer. Take some out in the morning, put one in your kids lunch AND DONT FORGET put one (or two) in your bag for an afternoon snack at work. You will thank yourself for being so prepared and healthy!

-1/2 cup freshly squeezed orange juice
-1/3 cup olive oil
-1/3 cup maple syrup
-2 Tbs. Tahini
-Grated zest of 1 organic, un-waxed orange
-2 cups whole grain flour (spelt, kamut, or whole wheat)
-1 cup rolled oats
-1 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. sea salt
-1 cup fresh or frozen berries.
-pumpkin seeds, sunflower seeds (optional)

1. Preheat oven to 350F. Prep a 12 Cup muffin tin.
2. Put the orange juice, oil, syrup, tahini, and orange zest into a medium bowl and whisk until well combined.
3. Mix the flour, oats, baking powder, baking soda, and salt together in a large bowl until well combined. Add the orange juice mixture and combine, using as few strokes as possible so you do not over mix the batter. Fold in the blueberries.
4. Spoon the batter into the prepared muffin pans, filling each approximately 3/4 full. Sprinkle with seeds. 
Bake until a toothpick inserted comes out clean (about 20-25 minutes).