Olive Warrior Muffins
Olive Warrior Muffins were born from necessity and desire: the need for an easy, quick recipe, and the want for staying on track with healthy portion sizes. Here’s the story:
I was just talking to my good friend, Steve Stearns, about how excited I was for warmer weather. This year I’m planning some great hikes in the Garden State. Like the rest of hikers and campers, I’ve already started thinking of a really great staple snack to keep in my backpack. Nothing beats homemade goods, so here is my recipe for Olive Warrior Muffins. You guessed it: the title is a gentle nod to busy weekend warriors who want to eat well while on the go!
Number of Servings: 8
Calories: 70-80 per muffin
Prep Time: About 10 minutes
Ingredients:
Directions:
*Use BPA-free silicone baking cups for easy cleanup!
The food facts in these little cups of joy are pretty fantastic. Coming in at only 70 to 80 calories each, Olive Warrior Muffins are flavorful and satisfying. In fact, they do a body good too; you’ll have a nice amount of protein, fiber, carbs, and healthy fats in these little creations. If you’ve got a savory palate, they’re a great alternative to sweeter treats with berries or chocolate. Olives are excellent for your health from head to toe, as well.
Yes, you can even have food hacks with the Olive Warrior Muffins!
If you want a slightly different taste, you can make your own buttermilk (1/3 cup milk + 1 tsp vinegar) in place of the milk in the recipe. Throw in some other spices or seasonings to jazz up the muffins, but be mindful of the salt content in spice mixes. I'd give it a try with some black pepper, personally!
Black olives are great since they add a pop of color to the muffins, but feel free to try different types of olives, too. Speaking of olives, have you ever tried to finely dice an olive, while secretly hoping you don’t dice your finger instead? Invest in a mini food processor like this one by Proctor Silex. It’s pretty handy and fits in small spaces.
Do you want a higher protein content? Throw in some PB2 or other protein powder into the dough!
A lot of people don’t cook for one simple reason: the lack of convenience. Olive Warrior Muffins are pretty simple to make, and if you pick up some BPA-free silicone baking cups, the cleanup is cut in half.
If you want to make these on a regular basis but worry about freshness, you can either double the batch and freeze the rest, or you can pre-measure (my new favorite plan-ahead tactic). Measure out the dry ingredients and place them in a sandwich bag. Since they all get mixed together, they can all go in the same one. If you’re planning on making Olive Warrior Muffins pretty often, make up half a dozen bags and keep them in your cupboard. Don’t forget to label and date them!
The applesauce snack cups are a pretty standard pantry staple, and you’ll be surprised how often you can substitute applesauce for eggs in some recipes, too. My mother taught me that; thanks Mom!
Wow- writing out this recipe really made me hungry. Luckily I had a batch of Olive Warrior Muffins in my toaster oven this whole time, so I'm going to make my way toward the delicious aroma wafting from the kitchen. Farewell fellow warriors, and I hope you have an exciting hike with your Olive Warrior Muffins!
Sian Babish is a writer from New Jersey. Before tearing up the floor in Zumba classes, she was kicking sky-high as a third-degree black belt in Tae Kwon Do. She also enjoys cooking, Jeopardy!, and stand-up comedy. Sian uses her skills to give back by volunteering as a career mentor and resume writer. Interested in connecting with Sian? Follow @sianbabish on Twitter.
I was just talking to my good friend, Steve Stearns, about how excited I was for warmer weather. This year I’m planning some great hikes in the Garden State. Like the rest of hikers and campers, I’ve already started thinking of a really great staple snack to keep in my backpack. Nothing beats homemade goods, so here is my recipe for Olive Warrior Muffins. You guessed it: the title is a gentle nod to busy weekend warriors who want to eat well while on the go!
Olive Warrior Muffins
Number of Servings: 8Calories: 70-80 per muffin
Prep Time: About 10 minutes
Ingredients:
- 1/3 cup skim milk
- ½ cup oats
- ½ cup whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp onion powder
- ½ tbsp. garlic powder
- 4 oz. (or 1 snack pack) unsweetened applesauce
- 3 oz. pitted black olives, finely diced
- salt to taste (optional)
Directions:
- Preheat oven to 400°F. Prepare muffin tin with muffin liners*.
- Combine dry ingredients (oats, flour, baking powder, baking soda, onion powder, garlic powder) in a bowl.
- In a separate bowl, mix applesauce and milk. Once combined, add in dry ingredients and mix with a spatula until it has a dough-like consistency. If necessary, add a splash of water to get all ingredients together.
- Stir in olives, making sure they are evenly distributed throughout the dough. Add salt to taste.
- Fill cups with dough, making sure to press them in with a spoon so they are compact and fill edges of the liner.
- Bake for 25 to 30 minutes. Remove and let cool on a plate or a wire rack.
*Use BPA-free silicone baking cups for easy cleanup!
Food Facts
The food facts in these little cups of joy are pretty fantastic. Coming in at only 70 to 80 calories each, Olive Warrior Muffins are flavorful and satisfying. In fact, they do a body good too; you’ll have a nice amount of protein, fiber, carbs, and healthy fats in these little creations. If you’ve got a savory palate, they’re a great alternative to sweeter treats with berries or chocolate. Olives are excellent for your health from head to toe, as well.
Food Hacks
Yes, you can even have food hacks with the Olive Warrior Muffins!
If you want a slightly different taste, you can make your own buttermilk (1/3 cup milk + 1 tsp vinegar) in place of the milk in the recipe. Throw in some other spices or seasonings to jazz up the muffins, but be mindful of the salt content in spice mixes. I'd give it a try with some black pepper, personally!
Black olives are great since they add a pop of color to the muffins, but feel free to try different types of olives, too. Speaking of olives, have you ever tried to finely dice an olive, while secretly hoping you don’t dice your finger instead? Invest in a mini food processor like this one by Proctor Silex. It’s pretty handy and fits in small spaces.
Do you want a higher protein content? Throw in some PB2 or other protein powder into the dough!
Convenience
A lot of people don’t cook for one simple reason: the lack of convenience. Olive Warrior Muffins are pretty simple to make, and if you pick up some BPA-free silicone baking cups, the cleanup is cut in half.
If you want to make these on a regular basis but worry about freshness, you can either double the batch and freeze the rest, or you can pre-measure (my new favorite plan-ahead tactic). Measure out the dry ingredients and place them in a sandwich bag. Since they all get mixed together, they can all go in the same one. If you’re planning on making Olive Warrior Muffins pretty often, make up half a dozen bags and keep them in your cupboard. Don’t forget to label and date them!
The applesauce snack cups are a pretty standard pantry staple, and you’ll be surprised how often you can substitute applesauce for eggs in some recipes, too. My mother taught me that; thanks Mom!
Wow- writing out this recipe really made me hungry. Luckily I had a batch of Olive Warrior Muffins in my toaster oven this whole time, so I'm going to make my way toward the delicious aroma wafting from the kitchen. Farewell fellow warriors, and I hope you have an exciting hike with your Olive Warrior Muffins!
About the Author
Sian Babish is a writer from New Jersey. Before tearing up the floor in Zumba classes, she was kicking sky-high as a third-degree black belt in Tae Kwon Do. She also enjoys cooking, Jeopardy!, and stand-up comedy. Sian uses her skills to give back by volunteering as a career mentor and resume writer. Interested in connecting with Sian? Follow @sianbabish on Twitter.
Comments
Post a Comment