Cranberry Pear Muffins
I woke up Thursday morning to a kitchen barren of food.
I run the majority of my errands on Thursdays so buying food was on the list, but I had a ton of other stops to make, which meant I was eating out in the streets.
After stealing the last banana from my boyfriend’s gym bag, I set out for my appointments. Sometime in between getting my eyebrows waxed & going to UPS hangry set in. My blood sugar dropped, brain fogged & I turned irritable. I panicked when I looked around because fast food was the only option.
These are moments I dread – I was starving & totally unprepared.
I spent the past weekend in Mont Tremblant celebrating my anniversary so my usual meal prep day didn’t happen.
Planning meals & snacks is essential when it comes to health success; it’s the best way to stay on top of healthy eating when you have a busy schedule. Being prepared saves you from having to eat out where ingredients can be questionable & not necessarily aligned with your health goals.
I like to prep most of my meals & all of my snacks for the entire week in one day. I make a date with my kitchen (I like Sundays), blast some ’90s Usher & spend 1-3 hours baking, chopping veggies, soaking grains, etc. If I’m feeling extra energetic I’ll even wash my makeup brushes.
When you prep your food for the week it helps to keep you on track with your health goals because you choose the body-loving ingredients that go into your meals. Plus, meal prep means less time spent in the kitchen & more time doing what you love.
These Cranberry Pear muffins can easily be baked Sunday then stored to snack on during the week. They’re loaded with nutrient-dense ingredients like chia seeds, coconut oil (hello glowing skin!) & antioxidant-rich cranberries. Make extra so you can share with your friends.
Cranberry Pear Muffins
Healthy, nutrient-rich muffins packed with chia seeds for plant protein, giving your body the energy it needs so you can slay your day.
- 1 cup spelt flour
- 1 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tablespoon chia seeds + 1/2 cup water
- 1/2 cup orange juice
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil*
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup pears, peeled & diced
- 3/4 cup whole cranberries, fresh or frozen
- 1/2 cup walnuts, chopped
Preheat oven to 350°F (180°C). Line a muffin pan with liners.
In a medium bowl, whisk together the chia seeds & water. Set aside for 5-10 minutes to thicken.
In the same bowl as the chia seeds, whisk together the orange juice, coconut oil, maple syrup & vanilla extract.
Add the wet mixture to the dry ingredients & stir until combined. Be sure not to over mix the batter as spelt is a delicate flour & can result in dense muffins.
Gently fold in the pears & then the cranberries.*
Spoon the batter into the prepared muffin pan, filling each approximately 3/4 full.
Sprinkle a layer of walnuts on top of the muffins & gently push down.
Bake for 20 to 25 minutes until a toothpick comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer on a cooling rack for 10 minutes.
Store muffins in an airtight container in the fridge for a couple of days or store in the freezer & snack on them later.
- Make sure the ingredients in the wet mixture are at room temperature or else it will cause the coconut oil to harden.
- It may be easier to use your hands when mixing in the cranberries.