The Kinda-Sorta and the Not So Much

I just

love

muffins for breakfast - 

past tense

LOVED

muffins for breakfast-

I mean

you

go to

Starbucks

(or Petit  Soleil)

and

get

one

of their

amazing
 muffins

and

a 

Pumpkin Latte

and

you

are

over the top

of your

fat - sugar- calorie

allotment

for the day

BUZZ KILL!

so,

I found

this
 recipe

for 

Granola Muffins

and

made

one
batch 
kinda sorta healthy

and

one not so much

Kinda Sorta Healthy Granola Muffins

I replaced

the butter with coconut oil

the brown sugar with coconut sugar

the regular granola with Bear Naked Fit Granola

and white flour with whole wheat flour

I threw

in a few 

blueberries and raspberries

that I

had

to use up

the

Kinda Sorta Healthy Muffins 

were

good

and

after two cups of tea

really

filled up the tummy 
in 
a 
happy sorta way

the

next batch

I used

TJ's Ginger, Almond and Cashew Granola

and

butter  sugar  and  flour  

I 

am

sharing 

those

delicious

bad boys

with

all the nurses

and 

staff

at my

Dr.'s office

:)

Kinda Sorta Healthy Granola Muffins

2 c. whole wheat flour

1 c. Bear Naked Fit Granola

1 c. coconut sugar

1 tsp. baking soda

1 tsp. cinnamon

1 1/4 c. buttermilk

1/2 c. coconut oil (melted)

1 egg

1 tsp. real vanilla

1/2 - 1 c. fresh blueberries or raspberries (or any fresh fruit you like)

Whisk together the dry ingredients.  Set aside.  Mix the buttermilk and oil together.  Add the egg and vanilla.  Mix the dry ingredients with the wet until just incorporated.  Carefully fold in the fruit.

Bake 350 degrees for 20-25 minutes

GRANOLA MUFFINS

2 c. flour

1 c. brown sugar

1 c. your favorite granola

1 tsp. baking soda

1 tsp. cinnamon (I used ground ginger for the Ginger Almond Cashew Granola)

1 1/4 c. buttermilk

1/2 c. melted butter

1 egg

1 tsp. vanilla

Whisk together dry ingredients and follow the same directions as the 

above 

Kinda Sortas

(you might as we be really bad and add a cup or so of mini chocolate chips

to the batter before baking)