It’s been a disheartening week. Every piece of work I’ve submitted has received overwhelmingly negative feedback. It’s hard, when you’ve worked so hard at something and it’s made you so miserable, to realise it was all for nothing.
I find that it’s at nights when I’m weakest. During the daylight hours it’s somehow easier to pick myself up or not think about the things that worry me. But in the dark, lonely hours there is no escape. The feeling of hopelessness, so easily shrugged off earlier in the day, if far more overwhelming. The darkness lets the problems grow out of proportion in my mind; they seem to multiply in the shadows of the lamplight.
I used to hate it when people told me that “everything will be better in the morning”. It was dismissive and non-sensical. Problems don’t pack their bags at first light. But often, now, I find myself saying that very phrase. Because it’s true — things are better in the morning. Not because the situation has changed, but because I have. A good night’s sleep and a fresh start are sometimes the only thing needed to keep a sense of perspective.
Mornings are even more reassuring when a good breakfast is involved. Breakfast is my favourite meal, and when it comes to making myself get out of bed, the carrot is always more successful than the stick.
These blueberry muffins are more or less taken straight from Oh She Glows’ Blueberry Banana Spelt Muffins but with a few tweaks – I wanted the emphasis to be on the blueberry rather than the banana so I kept one banana for sweetness but it’s taste isn’t too noticeable. I didn’t have coconut sugar so increased the amount of maple syrup instead, and I also added Greek yogurt to make it really nice and light and fluffy. Oh, and more blueberries, because that’s what blueberry muffins are about.
Right after I took the photos, I smothered one of them in almond butter before demolishing it, a combination that was AMAZING. So I highly recommend drizzling almond butter over them!
Makes 12 muffins
- 1 medium/large banana, mashed
- 1/2 cup milk (any milk is fine)
- 1/2 cup Greek yogurt (I used Fage Total 0%; I think plain natural yogurt would work too).
- 1 teaspoon apple cider vinegar
- 1/2 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup coconut oil or butter, melted
- 2 cups spelt flour or whole wheat flour
- 2 teaspoons baking powder
- 1/2 tsp bicarbonate soda
- 1.5 cup frozen or fresh blueberries
- 1/2 cup pecans or walnuts (optional)
- Almond butter, for drizzling (optional)
- Preheat the oven to 180 degrees C (160 fan). Line a muffin tin with muffin cases, or just grease it thoroughly.
- In a large bowl, mix together the flour, baking powder and bicarbonate of soda.
- In a separate bowl, mix together the mashed banana, milk, vinegar, yogurt, maple syrup, vanilla and coconut oil, then pour into the bowl of dry ingredients.
- Stir gently until completely combined, and lastly stir in the blueberries and nuts, if using.
- Spoon the mixture into the muffin cases until about 2/3 full, and put in the oven to bake for around 25 minutes.
- Leave to cool completely before attempting to remove, as they are still very delicate when fresh out of the oven and firm up as they cool. I recommend waiting an hour if you can!
- Melt a little almond butter in a pan and drizzle wantonly over the muffins. Or just spread it lavishing on top before eating.