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If you were born in the 80s, perhaps you already guessed that this muffin is a tribute to the Kool Aid flavor Purplesaurus Rex.  Purple plus lemonade plus dinosaurs; it’s really hard to think of a better combination.  I definitely channeled my inner health raptor though, and gave this lemon-tastic flavor explosion a spin on the lower sugar with berries cycle.  (Do raptors do laundry?)

A fun muffin calls for an equally fun photo-shoot.  After Christmas, I found a really fun gingerbread man muffin tin, and it seemed only appropriate to try it out as a berrysaurus muffin dude pan.  I tried to patiently wait for these little guys to bake, but I checked in on them about every five minutes as I was so concerned they would burn.  I am delighted to say that the berrysaurus dudes came out moist and delicious, and completely stood their ground in this photo shoot, no propping-up required.  I hope that you enjoy these muffins in whatever shape you devour them in.

Oh yeah!

Berrysaurus Rex Muffins

Bake at 350 degrees for 30 min or until a knife comes out cleanly
Makes 12 Muffins

Ingredients:

1 cup Quick Oats
1 cup Old-Fashioned (slow) Oats
1 TBSP Organic Coconut Oil
3/4  tsp All-Natural Unsalted Peanut Butter
1 XL Egg
3 TBSP Raw Sugar
¼ Cup Nonfat Plain Greek Yogurt (I favor Chobani)

1/2 cup Apple Cider or Juice
1 Banana
1 tsp Baking Powder
½ tsp Baking Soda
Zest of 1 lemon (about a tsp)

Juice of 1 Lemon (about 1/4 cup)

1 Cup Fresh or Frozen Blackberries

1 tsp cloves

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp freshly ground nutmeg

2 TBSP cinnamon
2 teaspoon good Vanilla
1/4 Cup Water

 

Directions:

  1. 1. Pre-Heat Oven to 375 Degrees
  2. 2. Combine Oats, Baking Powder, Baking Soda, spices, and Lemon zest in a large mixing bowl.
  3. 3. Using a blender, combine Coconut Oil and Peanut Butter, Banana, Egg, Sugar, Yogurt, cider, Lemon juice, and Water until smooth..
    I think using a blender is the easiest way to do this, but mixing the ingredients well with a fork or hand mixer works too.  The goal is to make sure that the fat is well distributed throughout the batter.

    4. Pour the contents of the blender to the bowl containing the zest and oat mixture, and stir with a spatula until well combined
  4. 5. Stir in blackberries.  This batter becomes quite frothy because of the chemical reaction between the baking soda and acid. Let the batter sit for a few minutes and then stir it again before scooping.
  5. 6. Scoop batter into a 12 muffin tin or ramekins. I have found that each muffin winds up being a just under ¼ cup, and a measuring cup makes a handy batter scoop.
  6. 7. Set up your own berrysaurus diorama and prepare to access your inner muffin-lovin’ health raptor 😉

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