Happy end of January! I can’t believe it’s finally February. By the time we crawled into the last week of January, I was ready for it to be over. I kept joking with my spin class every week, counting down the weeks until the month was over: “happy second to last Saturday of January!”. Some students laughed and agreed, others looked confused, as if their Januarys weren’t as tough as ours.
There were lingering feelings of being in limbo all January. This combined with rainy weather, a small injury, constant sickness, and the sadness following the end of the holidays saw me just…wilt! BUT, things are looking up. Happy February!
Shane and I did a very regular person thing on Saturday. We went to Whole Foods for a coffee and a muffin, and walked the dog on the seawall. We typically forgo these “basic” outings in favour of ski touring, going to concerts, or…backpacking around India. Instead, we spent Saturday chatting with dog walkers about the “torrential downpour” of the night before, and “what a relief it is that the sun has come out this morning!”. It felt nice. It felt calm! Are we settling down?
Shane has also been going on and on about Whole Foods’ $4.00 coffee and muffin deal. Now, I honestly didn’t take him very seriously because i’m a baker, and while Whole Foods is fun, it’s very expensive, and, in the end, just another huge chain of grocery stores. How good could their coffee and muffins be, anyway?
Well, actually, Shane was right, and their muffins in particular are AMAZING. HOWEVER, my friends and I have been sampling oat milk lattes all around Vancouver. I have to say, Whole Foods’ wasn’t my favourite (my favourites so far: #1 Delaney’s, and #2 Barrio Coffee). But anyway, I digress. The Whole Foods’ Power Muffin was incredible.
I immediately took a photo of the ingredients on listed on the display, as if I were a secret agent, like Carrie from Homeland. I told Shane that I was re-creating these muffins for sure.
Now, the thing with re-creating recipes, without the actual recipe, is that it’s difficult work. These muffins are my attempt number one. They do not taste exactly like the Whole Foods’ Power muffin, but they’re actually really great, and I thought I would share anyway. As I force myself, my friends and my family to keep sampling these muffins, I will post updates until I get the recipe right!
For now, enjoy these power packed muffins! Great for everything, and full of healthy, wholesome, energy filled ingredients!
Power Muffin Attempt 1:
1/4 cup honey
1/2 cup grapeseed (or canola) oil
2 mashed ripe bananas
1/3 cup molasses
2 tbsp lemon juice
2 cups whole wheat flour (I used Kodiak Cakes protein pancake flour)
1 tsp baking powder
1 tsp baking soda
1 cup oats
1 tsp salt
2 tsp cinnamon
1/2 cup coconut
1/2 cup raisins
3/4 cup pumpkin seeds
1 cup chocolate chips
1.) Preheat oven to 350 degrees. Line your muffin tin with cups, or oil spray. I actually find using oil spray instead of paper cups both reduces waste and keeps your muffins more moist!
2.) In a large bowl, whisk your eggs, and add mashed banana, honey, molasses, lemon juice, and oil.
3.) Once your wet ingredients are combined, add flour, oats, baking soda, baking powder, cinnamon and salt. Stir to combine until all ingredients are incorporated.
4.) Add the fun stuff! Mix in chocolate chips, pumpkin seeds, coconut and raisins. You can add whatever you want to these muffins!
5.) Now, I think Whole Foods has giant muffin tins that allow them to have these massive, crunchy tops. For us plebeians, who have regular sized muffin cups, be careful because these muffin tops will spread and make one giant muffin top. If you don’t want this to happen, don’t fill the muffin tin to the brim! You might need to make more than 12 smaller muffins and use two tins.
6.) Bake for 25 mins, or until they look ready!