Mini Mama Earth Muffins

Three Questions.
Do you remember the flavor of Mother Earth?
Is’t possible to descend mountains of powdered-sugar dusted holiday fare, foamed billows of super-sweetsie soda pop lakes, and rocky roads of chocolate to rediscover the pure taste of clean eating?
If good eating is so–um…er…GOOD–for you, then why do those healthy-menu resolutions feel so….ughxausting?!
I reply:
Stop making such a stink.
Healthy eating soothingly beckons.
You simply must hear…
Dear You,



Eat of the good things.

Place in your mouth veggies and greens. Roll a tart apple upon your tongue. Smell the earthy aroma of wheat and grains, then take them into your belly to work their cleansing magic. Eschew preservatives. Shun sugar. Welcome the bounty of Mother Earth.

And say ‘SAYONARA’ to your blubba.
With Love,
{Green Foods Lead2 grAss-Kickin’ Bods}

Mini Mama Earth Muffins
If you’ve not discovered the marvel that is maple syrup, this recipe is a good way to say howdy. A bottle of pure maple can be pricey, but is worth the extra expense because it allows you to boost the sweetness of some recipes without using sugar. No added sugar means no major insulin spike-age. And, though these muffins aren’t calorie-free, they do offer some serious body benefits. A healthier inside, thinner outside, oodles of nutrients and less out-of-control cravings. All this from a moist, flavorful bite of baked loveliness? Yep sirree.

I particularly adore this recipe because of the teensy amount of flour used to bind the batter together. Excepting two tablespoons, these muffins bake up with oats, banana, cherries and raisins. You know, the good stuff. From God’s Green Earth to your tummy in fifteen minutes or less. Wham. Pow. Amen.

1 banana
zest of 1 orange
1 T. fresh squeezed orange Juice
1 ½ t. olive oil
Pinch of sea salt
½ t. baking powder
2 T. white flour
½ c. Old-Fashioned Quaker Oats
1 t. cinnamon (optional)
2 T. jumbo golden raisins
2 T. dried cherries
½ c. maple syrup
1 T. pecan pieces

Mix all ingredients together with an electric mixer. Spoon into greased or lined mini-muffin tins. Bake 350 degrees for 12-15 minutes, or until centers of muffins spring back to the touch. Store uneaten muffins in a tightly sealed container to maintain freshness. Makes 16 mini muffins.

Another healthy habit:
Giggling as your lovely husband
totes your teensy chi-wow-wa
around the garage
while chatting on the phone.