FRIDAY IS IN THA BUILDING Y’ALL!
That’s right. It’s a Party in the U.S.A., that’s for dang sure. Pop those bottles, Muñecas!
I treated myself to my favorite Kale Salad from Hillstone and got another blowout in light of the occasion.
I went for the “Farrah” today. More subtle, less curl, but a whole lotta sexy still. Holler.
Those were my treats, now here is yours!
Get ready to feast your eyeballs on an especially YUMMY post! I’m very proud to introduce the never-done-before…
MARCH MUFFIN MADNESS!
For the entire month of March, #MuffinTime will replace #CookieTime every Friday! How’s that for a treat?!? I mean, srrrriously…Pretty sweet, right?
…And don’t you worry, I’ve made it my business to give you good muffin. Since January I’ve been experimenting with recipes in the Daily Dubie test kitchen, so that I was armed with a plethora of badass, original recipes that will do your body good! Yup, like my cookies, my muffins are made with organic, whole and nourishing ingredients. They’re also gluten-free and most of the time they’re unintentionally vegan too!
Since it’s National Peanut Butter Lover’s Day–who knew?!, I decided to whipped up a recipe that featured this very special nut. Take a bite out of these babies:
Peanut Butter Cup Muffins
1 1/4 Cups GF Oat Flour
3/4 Cup GF Rolled Oats
3/4 Cup Agave Nectar
1/2 Cup Crunchy PB
1 Ripe Banana, mashed
1 Cup Almond Milk
1 tsp Almond Extract
1/2 tsp Salt
3 tsp Baking Powder
1/2 Cup Chocolate Chips
Topping: Raw Cacao Nibs
Preheat oven to 350, combine all ingredients with electric mixer, then bake for 25 minutes, or until tops are golden brown.
Muffins are served, Yo!
That’s a W-to-the-R-A-P WRAP!
Cheers to the WEEKEND, LOVIES! MAKE IT AWESOME!