My daughter Hannah and I were recently treated to a restorative day of yoga and relaxation. A good friend and fellow dance mom hosted our ballerina daughters and their non-stop mothers to a private lesson in her home. The low winter sun shone through the windows of her beautiful living room, warming us on our mats as we focused on being present and the gift of time with our girls.
An imperative goal this year is finding balance – mentally, physically, emotionally. And for that hour, I felt all three come together in such a restful way. I now see quite a bit of yoga coming to my life in 2016! Though I’ve attended many classes, no one had ever explained that namaste can be translated as “the light in me honors the light in you.” Isn’t that lovely? Something to remember.
Now for the recipe. I offered to bring a healthy snack to the retreat, and wanted to create something both mothers and daughters would love. These muffins were a huge hit! They are protein packed and honey kissed – a perfect post workout snack or breakfast on the run.
Peanut Butter Chocolate Chip Quinoa Muffins
Spelt is a highly nutritious, easily digestible whole grain that is high in both fiber and iron. Though it is not gluten-free, many with gluten intolerances do well with spelt. If you cannot find it, substitute whole wheat or all-purpose flour.
- 2 cups spelt flour
- 1/2 cup + 1 tablespoon powdered peanut butter (found in most grocery aisles next to regular peanut butter)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 3/4 cup honey
- 1/4 cup natural peanut butter
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1 cup cooked and cooled to room temperature quinoa
- 1 cup semi-sweet mini chocolate chips
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with 12 paper baking liners and another tin with 8 liners.
- In a large bowl, whisk together flour, powdered peanut butter, baking powder, and kosher salt.
- In a medium bowl, whisk together eggs, milk, and vanilla.
- In a small saucepan, warm honey, natural peanut butter, brown sugar, butter, and canola oil over medium-low heat. Whisk until butter has melted and brown sugar has dissolved. Set aside to cool.
- When honey mixture has cooled, pour it into bowl with egg mixture and whisk to combine. Pour over flour mixture and stir just until blended, being careful not to over mix.
- Stir in cooked quinoa and chocolate chips. Fill each muffin cup two-thirds of the way full and bake in center of oven until a wood toothpick comes out clean when inserted in center of a muffin, 14-17 minutes.
- Remove from oven and let cool for a few minutes before enjoying. Store cooled muffins in an airtight container at room temperature.
Thank you, Suzanne and Courtney, for such a special and relaxing day!