Muffin tops: fun to eat but not fun to wear. Seriously. Errrybody loves a muffin, but not a muffin top- the cute little name for the chub that hangs over the top of your pants. However, let’s face it, there’s really nothing cute about it. While you can attack that muffin top through diet and exercise, in the interim at least let it stay tucked in.
We all have our ‘trouble spots’, and the muffin top is definitely mine. While I often joke that I never worry about a flat stomach because I’ve never had one, I certainly don’t like seeing my muffin top in her fluffy blueberry glory rocking out over my pants. I’m hyperaware of that bodily baked good when I’m shopping for any type of pants from athletic to jeans; which has trained me to always opt for the ‘high rise’ when options are available.
Of course these muffins vary in size, and when looking down on them they may seem like Costco sized muffins when in actuality they are more like mini muffins since we can ever be objective about our own bodies. Nonetheless, when I see women unabashedly wearing their muffin top like a freshly baked breakfast option in a glass display case at a bakery I’m not sure if I want to high five them for not giving a shit or send them to a stylist for some high rise leggings and a long, billowy top.
As the saying goes, abs are made in the kitchen so your diet has a lot to do with muffin mania. Processed foods and lots of junk can make you feel bloated even if your jeans don’t reflect that and who wants to feel that way? Since I’ve been gluten free for years now I’m well over the desire for breakfast breads but every once in a while I do enjoy something warm and from the oven. These muffins are a healthy option with lots of fiber sure to keep your muffin top to a minimum.
Gluten Free Muffin Top Muffins
I’ve adapted this recipe from The Good Carb Cookbook by Sandra Woodruff, MS, RD. Yes, I grind my own oats in a coffee grinder to make flour but these days you can easily find a gluten free oat flour to use. I like to make the batter a day ahead of time, then bake them in the morning to have with coffee; especially when I have guests staying with me.
· 2 teaspoons gluten free baking powder
· 1/4 teaspoon baking soda
· 1 1/2 teaspoons ground cinnamon
· 1/4 cup firmly packed dark brown sugar
· 1/4 cup plain, Greek yogurt
· 1/2 cup good quality 100% apple juice
· 2 lightly beaten large eggs plus one egg white
· 4 tablespoons olive OR canola oil
· 1/2 teaspoon vanilla
· 1 cup shredded apple (about one large apple – do not peel the apple)
· 1/2 cup chopped walnuts (optional)
· Cinnamon to sprinkle on muffins (optional)
Preheat oven to 350° Use a clean coffee bean grinder to process 2 cups of certified gluten free oats into oat flour which you may have to do in batches. Place oat flour, baking powder, baking soda, brown sugar and cinnamon in a large mixing bowl. Whisk to blend. Lightly beat eggs in a small bowl then add yogurt, apple juice, oil and vanilla. Whisk to blend and pour into bowl with dry ingredients. Stir to thoroughly blend. Fold in shredded apple and walnuts. Stir just until blended. Line muffin pan with paper liners, or lightly grease pan and fill each muffin cup about 3/4 full. Bake for 18 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow muffins to cool for about 10 minutes before serving. I like to top mine with plain Greek yogurt for a protein and fiber filled breakfast.
Sassy Tip: Use a cheese grater to shred apple
Prep Time: 30 minutes
Yield: 12 muffins