How is it Monday already? I could have used one more day to the weekend. Yesterday I participated in a Spartan workout at an obstacle academy. When I signed up I made the assumption we would be getting in a workout on the obstacles, wouldn’t you think? Nope. As I sat there really annoyed that we were just going to do some body weight workouts in the lawn outside I realized that everyone that was there is at a different point in their fitness journey. I quickly snapped out of it and turned my attitude around and actually had a really good time. It was so cool to see so many people show up for the Spartan workout, commit to actually doing it and put in the work! Everyone was all different ages, shapes and sizes but we all put in the work to progress in our very own fitness and health journeys.
I’ve learned the hard way and am still learning that comparison can be detrimental to your personal goals and results. Comparison can play some harmful and paralyzing games on the mind and honestly, nothing good ever comes out of it. The only thing I (try) compare myself to now is myself. I am striving for progress, not perfection. I want to beat the me from yesterday, not the person next to me in the gym. I want to perform better in my next race than I did the year prior and cheer on the others racing with me. The more I compete with myself, the less I compare myself to others and the more love I can pour on others during their health journey. So, it doesn’t matter where you are in your journey as long as you show up, work hard and keeping pushing forward to be the best you can be.
Back in the day pre paleo raspberry muffins from Perkins were my jam. So.flippin.good. I couldn’t go to Perkins and not get a raspberry muffin. I was craving muffins the other day so I was inspired to take a crack at making my own raspberry Perkin muffins and I must say, these are delicious! They are moist, dense and totally cured my muffin craving. These would be perfect for a weekend brunch!
Raspberry Baker Muffins
- 2 cups fresh raspberries
- 2 cups oat flour
- 1/2 cup almond flour
- 1/2 cup raw honey + 1 tblsp
- 2 large eggs
- 1/4 cut organic unsalted butter, melted
- 1 cup unsweetened almond milk
- 1 1/2 tsp vanilla extract
- 2 1/2 tsp baking powder
- 1 tsp sea salt
- 1/4 cup coconut sugar
- zest of 1 lemon
- For the topping combine and mix the coconut sugar and lemon zest in a small bowl and set aside.
- Add the raspberries to a sauce pan with 1 tblsp honey on medium high heat. Cook and stir until the raspberries are broken down leaving some chunks. Remove from heat and set aside to cool to room temperature.
- Preheat oven to 350 degrees.
- Add all the dry ingredients to a large bowl and swift until combined. Add all the wet ingredients to a medium sized bowl and whisk until combined. Add the wet ingredients to the dry ingredients and mix with a spoon until smooth. Add the raspberry mixture and mix well.
- Grease a baker muffin tin and fill each cup up to the top. Sprinkle each muffin with the sugar and lemon mixture and bake for 60-65 minutes or until a toothpick comes out clean.
Special Notes: If you do not have a baker sized muffin tin you can use a normal sized muffin tin. The cooking time will be less (at least half).