Blueberry Lime Muffins

This recipe was created for a lower calorie spring dessert.  I will say they are more of a breakfast muffin and not super sweet, but with a little honey, peanut butter, vegan butter or coconut yogurt on top it's delicious! Plus, they're vegan and they turned out the perfect texture of fluffy and moist.

But, before I share the recipe...this week I was on CCU.  Usually cardiology is not my favorite rotation, but if I am being honest with myself it is because it is a subject I struggle with.  But, I LOVED this week!!! I learned so so much! Our Attending was amazing.... very organized, smart, and took the time to teach (I am mentally take a note of her as a role model lol). And, our patient load was not crazy, so it was nice not feeling rushed all day and having time to read and look things up.  (Although I know I am going to get an admission now that I typed that haha). 

Also, it is spring!  I love skiing and the cold, but I also really love the warm weather, longer days, and all the plants and cherry blossoms in bloom (I added some of our impromptu engagement photos by our neighbor in our neighborhood. Have I mention how lucky we are for amazing neighbors and that we love where we live!).  I also painted the stairs, started our registry, started a Roth IRA, and went to costco! What a busy week being a resident but also "adulting."

Okay, now on to the recipe!

Ingredients

Makes 12-14 muffins
4 tablespoon flax seed
4 tablespoon almond milk unsweetened vanilla
4 teaspoon stevia
2 teaspoon lime juice
2 cups (or two 5.3oz) of so delicious dairy free yogurt
2 cup spelt flour
1 cup almond flour
2 teaspoon baking soda
a pinch of salt
2 cup blue berries

Directions

1. mix all together but leave 1/2 of the blueberries out
2. spray muffin tin with non stick spray
3. spoon in battery
4. top with the rest of the blueberries
5. bake on 350 for 15-18 minutes

ENJOY and happy Spring!!

painted our back stairs this week!