lululemon co-worker goodies: morning glory goodness muffins
We're a healthy bunch at lululemon. We sweat together at classes and events all over the city and we support each other to reach some crazy fitness goals. Just part of what makes my job at lululemon such a good fit. Sure it was easier to find the time to workout when I didn't work, but since my BFF and workout pal moved away four years ago I've been on my own. I was never a class girl, but I've changed my outlook on that and find it motivating to be accountable to my co-workers and join them for classes. Now if I could just get the energy to go to evening classes after work. That might just be where the age-difference is kind of glaring. Or maybe it's just that I'm a creature of habit and like to be home cooking and eating dinner after work. It's a little of both. But sign me up for the morning classes. All about them.
So when we have staff meetings, birthdays and other special occasions we love our treats as much as the next "office", but we probably have a much higher rate of vegetarians and other healthy diets than most. Not saying we don't destroy cookies and cakes, just saying the fruit bouquets are maybe even more popular. This week it's a double-whammy staff meeting and team member's birthday. Brittany is a committed vegetarian, yogini and fitness fan but thankfully not a vegan. I can do healthy treats, but I have yet to intentionally prepare a vegan baked good. I wanted to make a morning-glory type muffin and liked things about two recipes: one from King Arthur Flour and one from Cooking Light. I combined them and crossed my fingers hoping for the best. Bingo! Think I got it on the first try: a little healthier forgoing oil and an egg and switching agave nectar for sugar without them being tough. Since I did not know where the birthday girl stood on nuts and coconut I left them out. Feel free to use a combo of fruits and nuts your choosing, but try to keep the carrots, apple and banana because they bring add a good amount of moisture without butter or oil. You know I cook and bake with both, but you won't miss them in this recipe. Kelly and I baked a blueberry cake with lemon cream cheese icing for Easter and her birthday. Those we kept the butter and sugar. It was a holiday after all!
Morning-Glory Goodness Muffins
1/2 C raisins
1 C whole wheat flour (I use white whole wheat)
1/2 C all-purpose flour
1 C regular oats
2 T flax meal or flax seeds
2 tsp baking soda
1/2 tsp salt
2 Tsp cinnamon
1/2 tsp ground ginger
2 C grated carrots
1 large tart apple, small dice
1/2 C chopped walnuts, optional
1/2 C shredded coconut, optional
1 C fat-free or 2 % plain Greek yogurt
2 tsp vanilla
2 eggs
1/4 C orange juice
3/4 to 1 C mashed banana
1/3 to 1/2 C agave nectar (to your taste)
demerara sugar
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or spray muffin tins well with cooking spray.
In a small bowl, cover the raisins with hot water and set them aside to soak. In a large bowl, whisk together the flours, flax, baking soda, salt and spices. Stir in the carrots, apple, coconut and walnuts (whichever you choose). In a medium bowl stir together the yogurt, vanilla, eggs, orange juice, banana and agave nectar. Combine the dry and wet ingredients stirring until well-blended. Drain the raisins and stir them into the batter. Scoop the batter into the muffin cups or tins (they will be full and that's fine). Sprinkle a little demerara sugar on top, if desired. Bake 25-28 minuted until nicely domed and a cake tester/toothpick inserted in the center comes out clean. Remove pans from the oven and let cool for 5 minutes on a rack. Turn muffins out of pans to finish cooling.
makes 15-18 muffins
So when we have staff meetings, birthdays and other special occasions we love our treats as much as the next "office", but we probably have a much higher rate of vegetarians and other healthy diets than most. Not saying we don't destroy cookies and cakes, just saying the fruit bouquets are maybe even more popular. This week it's a double-whammy staff meeting and team member's birthday. Brittany is a committed vegetarian, yogini and fitness fan but thankfully not a vegan. I can do healthy treats, but I have yet to intentionally prepare a vegan baked good. I wanted to make a morning-glory type muffin and liked things about two recipes: one from King Arthur Flour and one from Cooking Light. I combined them and crossed my fingers hoping for the best. Bingo! Think I got it on the first try: a little healthier forgoing oil and an egg and switching agave nectar for sugar without them being tough. Since I did not know where the birthday girl stood on nuts and coconut I left them out. Feel free to use a combo of fruits and nuts your choosing, but try to keep the carrots, apple and banana because they bring add a good amount of moisture without butter or oil. You know I cook and bake with both, but you won't miss them in this recipe. Kelly and I baked a blueberry cake with lemon cream cheese icing for Easter and her birthday. Those we kept the butter and sugar. It was a holiday after all!
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| yep: as good as they look. they taste even better |
Morning-Glory Goodness Muffins
1/2 C raisins
1 C whole wheat flour (I use white whole wheat)
1/2 C all-purpose flour
1 C regular oats
2 T flax meal or flax seeds
2 tsp baking soda
1/2 tsp salt
2 Tsp cinnamon
1/2 tsp ground ginger
2 C grated carrots
1 large tart apple, small dice
1/2 C chopped walnuts, optional
1/2 C shredded coconut, optional
1 C fat-free or 2 % plain Greek yogurt
2 tsp vanilla
2 eggs
1/4 C orange juice
3/4 to 1 C mashed banana
1/3 to 1/2 C agave nectar (to your taste)
demerara sugar
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or spray muffin tins well with cooking spray.
In a small bowl, cover the raisins with hot water and set them aside to soak. In a large bowl, whisk together the flours, flax, baking soda, salt and spices. Stir in the carrots, apple, coconut and walnuts (whichever you choose). In a medium bowl stir together the yogurt, vanilla, eggs, orange juice, banana and agave nectar. Combine the dry and wet ingredients stirring until well-blended. Drain the raisins and stir them into the batter. Scoop the batter into the muffin cups or tins (they will be full and that's fine). Sprinkle a little demerara sugar on top, if desired. Bake 25-28 minuted until nicely domed and a cake tester/toothpick inserted in the center comes out clean. Remove pans from the oven and let cool for 5 minutes on a rack. Turn muffins out of pans to finish cooling.
makes 15-18 muffins
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| dry ingredients |
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| topped with carrots and apples |
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| ready for the oven |
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| pretty |
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