Lemon, blueberry, and lavender muffins?
It’s all good, though, I promise. The lemon lends a brightness to these muffins, the blueberry flavor bursts in your mouth, and the lavender is subtle, but really makes these lemon blueberry lavender muffins special. These muffins even use coconut flour to make them grain free (if you are into that sort of thing).
I am not one of those nutritionists who thinks snacks are evil
Snacking is in my DNA. Growing up, my mom usually packed up a small cooler with snacks and drinks even for a trip to the mall…not that I’m complaining. I see a lot of people treat snacking as something bad or that it means you aren’t eating enough during meal times, but everybody’s lives are so different and I think it is more important to find a way of healthy eating that works for you than to try and conform how you eat to someone else’s set of rules.
In 4 Weeks to Wellness (and everything I do), I try and emphasize finding what works for YOU! Just because someone else can have butter coffee for breakfast and then a huge lunch and dinner, doesn’t mean that is what is going to work for you. And if that does work for you, that is cool, too. I think there are many ways to approach being healthy and what really matters (after you know what real food is and figure out which foods make you feel awesome) is finding an approach that you are going to stick with for life.
All of that is really just to say that there is nothing wrong with eating a muffin…especially when it is filled with all this deliciousness and healthy, real food ingredients. ?
One more quick tip for making these muffins…
I finally threw out my mom’s hand-me-down twenty-year-old muffin tins (sorry, mom) and sprung for some silicone muffin pans, but after reading Green Enough, I may even switch them out for cast iron, stainless steel, or ceramic. Just say “NO” to non-stick coatings (read the book and you’ll throw yours out, too!) Now…it’s muffin time!