Don’t Think, Just Do.

Happy Friday everyone! I skipped my morning workout this morning to get another hour of zZZzz. The days I usually choose to skip my morning workout with plans of doing it later during the days are days I really feel that my body needs to a break so, generally, I don’t have regrets. However this morning, I woke up at my usual time, but just chose to hit the snooze button on my alarm clock because I wasn’t “feeling up for it.” I realized that working out at the crack of dawn is easier for me than working out at night because at 5am in the morning, I don’t  think (it’s brain is still getting out of bed at this time as well), I just do. In yesterdays post, motivational tip #6, I challenged you to not think too much about what you’re going to do or want to do, because then, you just may not do it. I find it a lot easier to stay motivated and consistent when participating in group exercises (i.e.spin, body pump, aerobics, kickboxing, etc.) so my tip and challenge for you today is to find a studio/gym and decide on a class that sparks your interest (most gyms offer free classes). Do not make excuses, just go. Shut the world out and feel the exhilaration of physically challenging your body.

Also, I will be posting another youtube video this weekend so PLEASE offer suggestions of what you want to see!

Making sure that the top layer of batter meets the bottom layer of batter ensures that the muffin sticks together rather than falling into two parts after baked.

On two of the muffins, I chose to top with an extra dollop of apricot jam!

All covered up with a yummy surprise inside!

Breakfast? Mid-day snack? Dessert? You choose!

The coconut oil helped  to keep the muffins soft and very moist!

The nut butter blends in with the buckwheat but it was definitely detectable once biting into it!

Stuffed Buckwheat Muffins 

Ingredients:

  • 1 cup buckwheat flour
  • 4 tbsp raw buckwheat groats
  • 2 tbsp chia seeds
  • 2 flax eggs (4 tbsp ground flax meal + 6 tbsp warm water)
  • 4 tsp cinnamon
  • 2 ripe banana
  • 2 tbsp vanilla extract
  • 2 tbsp unrefined coconut oil (melted)
  • 1 tbsp maple syrup
  • 1 tbsp agave syrup
  • 2/3 cup unsweetened almond milk
  • 4 tbsp nut butter (I used sunflower butter)
  • 4 tbsp jelly (I used apricot jam)

Directions:

  • Preheat oven to 350
  • In a small bowl mix flax eggs (4 tbsp ground flax meal + 6 tbsp warm water together). Set aside
  • In a bowl, mix in almond milk, melted coconut oil, maple syrup, cinnamon, vanilla, and mashed banana.
  • Add in buckwheat flour, buckwheat groats and chia seeds. Mix until everything is well-combined.
  • Add the flax egg and mix.
  • In a well greased or lined muffin tin, drop a spoonful of batter into each cup.
  • Top each muffin with 1tsp nut butter and 1 tsp jelly.
  • Top with another spoonful of batter on top and spread evenly (I used my fingers). *Make sure that the top layer of the batter meets the bottom layer of batter.
  • Bake for ~25-30 minutes.

3 responses to “Don’t Think, Just Do.

  1. ok, i just found your blog and LOVE your recipes! I am pretty new to the vegan lifestyle and still learning all the cooking tricks. One question (for now; there will surely be more): when you say (4 tbsp ground flax meal + 6 tbsp warm water) for the flax eggs, does that amount make one or both of them? Thanks!

    • Thank you and great question, I should have clarified on the recipe! The (4 tbsp ground flax meal + 6 tbsp warm water) make both flax eggs =)

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