Eat Your Veggie—Muffins!

These high-fiber, low-sugar seasonal treats are a huge nutritional step up from your typical bakery muffins.

- By Jonny Bowden, PHD, CNS, and Jeannette Bessinger, CHHC

Notes from the Clean Food Coach:

Another option for turning out muffins that don’t stick is to use silicone muffin pans. If you bake a lot, it’s worth it to invest in a set. They’re inexpensive, nonreactive and allow you to release muffins made of even the stickiest ingredients with relative ease. Because they are so flexible, it’s safest to draw them off the oven rack straight onto a cookie sheet for support once the muffins are baked.

During the low-fat craze of the ’80s, people would routinely scarf down humongous “no-fat” blueberry muffins, thinking they were consuming healthy fare when in fact they were consuming close to 1,000 calories of processed carbs that turned out to be way more of a health hazard than fat ever was. What a fiasco.