These lemon chia mini muffins with lemon Natural Calm are great for quick and healthy snacking.
So I’ve been saying this for months, mostly in my head to myself, sometimes on here, but I really need to get my ish together after this winter with the whole food thing. Clothes still fit and I don’t happen to know the actual amount gained (because I haven’t been on a scale in at least 6 months) but I know I’m not happy with myself right now. This comes down to two things:
1. my inability to throw food out (you might as well stab me in the heart with a knife)
2. winter blues and my oversized men’s xl Old Navy sweatpants from sophomore year in college I spent 90% of my waking hours wearing these past 5 months.
So as I sat (uncomfortably) in my bathing suit in a poolside chair last week in Florida on my phone, longingly checking my gym’s wod of the day that I’d be missing (because that’s what CrossFit obsessed people do, check workouts while on vacation), I saw a post from my coach announcing they were putting together 2 teams for the 2015 open with the hopes to make it to regionals. There would be try-outs in July and he basically left it as “step up your training between now and then if you want to make it”.
Here’s the thing. I am probably one of the most competitive people you’ll ever meet when I set my mind to something. If I don’t want to do it, I’ll dismiss whatever it is without second thought and probably make up a bunch of reasons (that I’ll have no problem vocalizing to anyone who questions me) why I don’t want to do it. If it’s something I want to do though, watch out. I’m driven to the point of stubbornness (and perhaps stupidity). This has worked either really well or really horribly at times for me in life. But it’s me and I can’t change it even when I try to.
So reading that post, some 1,500 or so miles away in Florida, my mind was made up. Starting the second we touched down in NY (because who can pass up your mother-in-law’s homemade Greek pastitsio you only get once a year?), I was getting my diet back on track and amping up my training. If I make it, awesome. If not, I don’t want to be saying “I could’ve tried harder” come July. Regret sucks and I plan on having none.
Which brings us to muffins.
Mini muffins filled with healthy chia seeds and Lemon Natural Calm for an extra boost of magnesium.
Snacking can so easily be a healthy eater’s downfall. It’s in between meals, you need something to fuel your workout or just tide you over and you grab junk. With plenty of poor options in my pantry (because freelance loves a good stuffed cookie) it’s far too easy to fall into that trap.
I tried a paleo version of these first with all almond and coconut flour but they failed hardcore. Sunken into their little muffin trays I couldn’t get them out in anything but crumbles if a million bucks were on the line. They tasted beyond delicious and I sure as heck ate all those crumbles in handfuls throughout the next few days, but to get a decent muffin out of these guys, I had to add some real flour and I have to say, I’m cool with that because as I tackle running + CrossFit 2 a days in the coming weeks, I think I can handle some carbs.
Lemon Chia Mini Muffins
- ¾ cup whole-wheat flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons chia seeds
- zest of 1 lemon
- 1½ teaspoons 1 packet Lemon Natural Calm
- Juice of ½ lemon
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- 3 tablespoons maple syrup
- ¼ cup + 2 tablespoons almond milk
- Preheat oven to 350°F.
- Grease a mini-muffin tin with baking spray or coconut oil.
- In a large bowl, mix together the flours, baking powder, baking soda, salt, chia seeds, lemon zest and Lemon Natural Calm.
- In a small bowl, whisk together the remaining wet ingredients.
- Pour the wet ingredients into the dry and stir together until fully incorporated.
- Fill the muffin tins ¾ full with the batter. Bake for 10–12 minutes.
- Remove from oven; let cool for 3–5 minutes in the tin, then remove and let cool completely on a wire rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.