None of the pets were on the treadmill this morning.
Truth be told I wasn’t too excited to get on it myself. I had a little speed workout written out to do this morning. Funny, huh? Yeah, it didn’t happen. I opted for 8 easy miles along the Paris Marathon course.
Thank you iFit for the tour. I have a feeling that’s as close as I’m going to actually get to the Eiffel Tower. Ha. All on the comfort of my own home.
I finished just in time to get the boys ready for school and have our routine morning Muppet Soundtrack dance party.
Since we’re out of our favorite Power O’s, we’ve turned to this cereal lately.
Speaking of cereal, check out this cool bowl I saw on Instagram this morning.
That’s just brilliant. I may have to try to find it on Amazon.
Just got back from teaching a spin class and have just enough time to give you a new recipe.
We had to change things up a bit since we didn’t have any yogurt in the house and because someone really wanted chocolate muffins.
Well, not only do we use our favorite coconutmilk and almondmilk for lattes, smoothies and cereal, but we use it for baking too.
The original recipes for muffins called for yogurt, but we’ve been subbing in Silk milks and they work just marvelously.
come bake with us, yes?
Costumes are optional, but since we add spinach to these healthy muffins we’ve been all about dressing up over here lately, these are our superhero muffins.
Here you go. Two different versions. If you don’t want them to be chocolate just don’t add the cocoa powder. Then they’ll turn out like this and they’ll still be delicious of course.
STUFT Silk Superhero Muffins
Makes 20-24 regular muffins or 12 big ones.
1-2 cups fresh spinach
1 cup sugar (feel free to omit or cut the sugar in 1/2 if you don’t want them that sweet)
1/3 cup coconut oil
3/4 cup Silk milk of choice (we use unsweetened almondmilk or coconutmilk)
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups of whole wheat flour
4 ripe bananas, mashed (about 2 cups)
1/3-1/2 cup cocoa powder (optional for chocolate muffins)
Blend together spinach and eggs (the NutriBullet works marvelously).
Transfer into large bowl or KitchenAid Stand Mixer and add all other ingredients.
Mix until all ingredients are combined.
Pour in greased muffin pans or two loaf pans.
Bake at 350 for 20-25 minutes if you’re making small muffins. If you’re making big muffins or loaves it will take 30-40 minutes.
Cool on wire rack.
We tried to use our superhero powers to not eat all of them too quickly, but we didn’t do to well with that.
Oh well. I guess we’ll just have to make some more.
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What are your favorite muffins to bake?
Have you ever subbed in nondairy milk or added some spinach to your baking?
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.