Curious by nature, I always want to know someone’s daily rituals–the monotonous routines, the ins and outs of what works for them. Mornings are no exception, how does one put the best foot forward for the day ahead?
I play Wordle after my alarm goes off, still in bed, and then hop to it. My favorite morning things are:
- Laid out clothes for me and the children that I set out the night before
- A glass of Athletic Greens AG1, I can’t remember life before it!
- Ice rolling my (puffy) face
- If I’m lucky, a super early Sculpthouse class
- Weezie towels and washcloths
- Making my family breakfast (well, most of the time)
We rotate between all manner of dishes like eggs, chia seed pudding, overnight oats, pancakes, sausage, bacon, smoothies, and waffles. The constant is always having some sort of a muffin accompaniment for the children, whether I picked up a dozen from the grocery store or made them.
These Greek yogurt muffins are a little indulgent but have plenty of protein and I use coconut sugar to clean them up a smidge. I originally found the recipe from SkinnyTaste years ago and have since added everything from chocolate chips to blueberries in these incredible muffins. The consistency is dense yet fluffy with a taste that’s slightly sweet and satisfying. Make them for your family, friends, the school bake sale or someone that could use a little joy. They won’t disappoint!
Greek Yogurt Strawberry Muffins
- 1 3/4 C of flour
- 1/2 Tsp baking soda
- 3 Tbsp unsalted butter, room temperature
- 2/3 cup coconut sugar
- 3 large egg whites
- 1/2 Tbsp vanilla extract
- 1 1/4 cups Greek yogurt
- 1/2 C of any add-in such as strawberries or chocolate chips
- Preheat the oven to 375 and line a muffin tin with liners, spraying each one with nonstick oil.
- Mix flour and baking soda with a whisk in a medium bowl.
- In a larger bowl, cream the butter and sugar on the medium setting of a hand mixer for 2ish minutes until fluffy.
- In a small bowl, beat the egg whites and vanilla with a whisk, then add to the butter and sugar bowl.
- Spoon in the yogurt and flour mixture and mix on low speed until combined, about 1 minute.
- Using a spatula, fold in the strawberries and evenly spoon the batter into muffin liners, each about 3/4 full.
- Bake at 375 for 16-18 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool and enjoy!