Between the bagels, pancakes, and muffins, I’ve been seeing a common trend among my breakfasts. CARBS. All. The. Carbs. Since pancakes take a bit longer to make in the morning, I save them for the weekends and pretty much rely on my toaster or microwave to heat up a bagel or muffin to eat on my way out the door.
I try to make my bagels a teeny tiny bit healthier by buying whole grain bagels but muffins are a bit harder to make healthy. Either they turn out hard as a rock or pretty much little loaves of flavorless nothing.
The thing that makes regular muffins taste so good is that they are usually filled with a boat load of sugar, white flour, and lotsa butter or oil. While I’m all for a little sugar and butter, I wanted to make a muffin that was healthier. So I had to ask myself – could I make a muffin without all of those sinful things AND make it taste good? Challenge accepted.
So I set out to make whole grain blueberry muffins with no refined sugar, no white flour, and healthier fats.
First, I swapped all of that white fined sugar for maple syrup. Easy peasy. Thennn I did my favorite healthier flour trick and used white whole wheat flour (King Arthur’s brand is my FAVE.) which is amazing for keeping the lightness of baked goods but adding all of the nutrition of whole wheat flour. Bam.
Lastly, I still used butter but instead of regular butter, I tried Melt’s Organic Buttery Spread instead. Melt’s Buttery Spread is made with fruit and plant based oil, along with coconut oil for a butter that is lower in saturated fat and fewer calories than regular butter. It’s also organic, non-GMO, kosher, vegan, soy free, gluten free, and (gasping for air) dairy free. Didja catch all that? Basically it’s a butter I can feel better about eating on a regular basis.
I was skeptical, however, how it would hold up in a baked good. A healthy, refined sugar-free baked good for that matter! Turns out, it’s deeeelicious.
These muffins were incredible straight from the oven, and just as good today for breakfast, warmed slightly in the microwave and slathered with a little more of that buttery spread. However, I must warn you – if you’re looking for a super sweet muffin, this is not the recipe you’re looking for. These muffins are perfectly lightly sweetened with maple syrup, so they aren’t going to cause you a mid-morning sugar crash but also can satisfy even the biggest sweet tooth (that’d be me!).
p.s. if you’re wondering where you can find Melt Organic Buttery Spread, check out their store locator! I found mine at our local Whole Foods.
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MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.