Raspberry Oat Greek Yogurt Muffins + What it’s like to do BBG for over a year but never finish

In Breakfast, Snacks by Amanda2 Comments

Happy Monday guys! I don’t know what it is about Mondays. Some weeks they feel like a refreshing reset; a brand new week to get shit done and feel awesome, and sometimes they feel utterly depressing. This Monday, I’m in more of a “let’s conquer this week!!!!” state of mind. It feels good, because the past two weeks haven’t really felt that great.

I restarted BBG four weeks ago, and the first two weeks were awesome. I got all my workouts in, no problem, and it felt amazing. Honestly, going to the gym has never been a problem for me. I usually make time in my schedule for exercise, and I’ll force myself to go even when I’m really not feeling it. It’s become a habit that’s ingrained in me, and I’m very thankful for that. Unfortunately, I’m not as consistent with my diet. (I’ll save that for another time). Anyway, these past two weeks (week 3-4 of BBG), I have been totally off my game. I’ve gone to the gym some, but admittedly half-assed a lot of my workouts, and some of them I skipped all-together. I’d usually tell myself I’ve just been busy, but that’s rarely the case. I know this, because over the past year this has happened often.

I really love BBG. (And if you’re not sure what that is, it’s an amazing workout program developed by personal training, Kayla Itsines.) I think the workouts are super fun and very effective. Extremely effective! (Never been so sore in my life after a workout, and I’ve done Crossfit). Not to mention, the workouts are only 30 minute circuits, so there’s really no excuse to not get it in three days a week. I follow the BBG community and many of Kayla’s advocates on IG, and I love seeing what they’re all doing. I’m always inspired by their hard work and dedication. Despite all this, and my self-proclaimed gym habit, I still have yet to finish the full 12 week program. Just this year in 2016, I’ve probably restarted three times.

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Why it’s easy to fizzle out.

To put it simply: life. But it’s probably more like: not feeling like I’m in control of my life. I very easily let small things in my life derail my ‘healthy living’ efforts. For example: maybe I know I’m going to have a busy day at work, so I’ll skip the gym to have more work time during the day. If I’m traveling, if people are coming over to the flat, if I have too many errands to run, or if it’s any holiday at all, these have always been good excuses to skip workouts. And because it’s a program with workouts set for each week, I always feel like I need to ‘make-up’ for any days I skip. So then I’m doubling up on workouts or splitting them up over a few days to get back on track. This is, of course, exhausting. Physically and mentally. And because it’s a set program, when I come to the conclusion that I’ve ‘failed’ a round of BBG, I always think it’s best to just start over. Jumping back on in the middle seems wrong. So though I’ve never finished the 12 weeks, (the most I’ve done in a row was 10! So close!), I’ve never let this bring me down. Just like any fitness journey, there will be slip-ups and set-backs. How you handle them is important for the process. I’ve learned that I need to stop making excuses for myself and pretending like I’m too ‘busy’ to reach my goals. Yes, I realize it’s taken me a while to figure this out, but hey, I’ve been busy 😉

Why I’m not ready to give up on BBG

So this next time, I will try to be more in control. That’s right, I started again today! Got my Week 1 Legs in early this morning. Even though I’ve never fully completed a round of BBG, I will not stop trying. The number one reason is because I simply love the workouts. I may have never finished it, but BBG has kept me active and going to the gym. I’ve continued to workout and pick myself back up after ‘failing’. I will push forward again, this time with a little more self-awareness and determination. I’m really excited to give it another go!

And now for the muffins!

To kick-off my new week of BBG, I made these Raspberry Oat Greek Yogurt Muffins. Not only are they freaking good for you (as far as muffins go), but they are delicious. Even my husband (who proclaims to not like sweets, cakes, dessert, or baked goods) ate three yesterday. That’s a good sign in my book.

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There’s no added fat in this recipe, and very little sugar. But with all those giant blobs of raspberries and the bit of honey in the batter, you don’t need any extra sugar. The greek yogurt keeps the muffins moist and dense, while adding a little boost of protein. I’ll be saving these as afternoon snacks for the week. Hopefully they’ll last till Friday because they will make the perfect on-the-go breakfast when the husband and I catch our bus to Budapest! We’re both taking advantage of the U.S. Labor Day weekend to spend a few days in the Hungarian capital. I plan to share everything with you once we’re back!

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RASPBERRY OAT GREEK YOGURT MUFFINS

Makes 12 muffins
Total time: 35 minutes

Perfectly healthy and delicious muffins with very little sugar and lots of raspberries. Great for breakfast or a snacking. Keeps in the fridge for a few days, or you can freeze them!
Adapted from Running With Spoons.

  • Ingredients

    1 cup whole wheat flour
    1 cup old fashioned rolled oats
    1 ½ tsp baking powder
    ½ tsp baking soda
    ½ tsp ground cinnamon
    ¼ tsp salt
    1 large egg
    1 cup nonfat plain Greek yogurt
    ¼ cup honey
    2 Tbsp sugar (I used birch sugar)
    ¼ cup almond milk
    2 tsp vanilla extract
    1 cup raspberries, frozen or fresh

  • Make it

    Preheat your oven to 350F. Spray your muffin pan with a little cooking spray, or you can brush the cavities with oil. Set aside for later.

    In a large bowl, combine the dry ingredients: flour, oats, baking powder, baking soda, cinnamon, and salt. Mix well.

    In a second bowl, combine your wet ingredients. First lightly beat the egg to break it up, then whisk in the greek yogurt, honey, sugar, almond milk, and vanilla. Make sure this is mixed well (no streaks of egg or yogurt).

    Add the wet ingredients to the dry ingredients, mixing gently with a spoon until just combined. Toss the raspberries in ½ Tbsp of flour and gently fold them into the batter. The batter will be very thick.

    Divide the batter evenly among the 12 muffin cups. Mine were filled almost right to the top. Pop that pan in the oven and bake for 20-22 minutes, or until the tops of the muffins are firm and a toothpick inserted into the center comes out clean. Let them to cool in the pan for about 5 minutes before removing them. Let them cool completely before storing. Running With Spoons says you can store these in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition Info – Serving size: 1 muffin
Calories: 114  Fat: 1g  Carbs: 23g  Sugar: 8g  Fiber: 3g  Protien: 5g

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