There’s something about showing up with a batch of freshly baked goods that just really shows you care.
I think this is especially true for morning bakery items like muffins, breads, and pastries.
Which is why helping a loved one get through the loss of a parent with a batch of these Autumn Honey-Nut Yogurt Muffins is such a great idea.
Sure, they’re healthy, but I also love these muffins because they’re filled with warm, autumn flavors like pumpkin pie spice, honey, pistachios, and dried apricots.
(Isn’t fall just the coziest time of the year?)
Besides the flavors, I also love that these breakfast muffins are balanced to promote longer lasting energy levels. This is achieved by including fiber-rich whole-wheat flour, protein from Icelandic yogurt, and healthy fats from pistachios.
No sugar crashes here!
And when someone has not only lost a parent but has also been tasked with settling affairs and planning funeral services, he or she truly needs all the energy they can muster.
I love the idea of baking up a batch of energizing autumn muffins for someone you love. Wrapping them in a fresh towel and packing them into a basket with a supportive note could be the perfect way to show that you care.
Freshly baked muffins are best enjoyed immediately. (Anyone who has ever had a warm muffin straight out of the oven can attest to this.)
That being said, fresh muffins will also keep pretty well for about four days and can also be packaged into freezer-friendly containers and frozen for up to two months if you need to prepare them further in advance.
This recipe can also easily be made without dairy products if needed for food allergies or preferences. Just swap out the dairy yogurt and milk for coconut, soy, or almond varieties, and these muffins are easily dairy-free.
Makes: 12 muffins
Give InKind does not provide medical advice, diagnosis, or treatment. See Terms & Conditions.
Autumn Honey-Nut Yogurt Muffins
These muffins are comforting for those facing the death of a parent. Developed by Ginger Hultin, RD and Stephanie McKercher, RDN these muffins are sure to nurture those coping with the loss of a parent.
1 cup whole wheat flour
1 cup all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon Kosher salt
1 teaspoon pumpkin spice
1 container (5.3 oz) Siggi’s vanilla yogurt
½ cup milk of your choice: soy, almond, dairy
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
¼ cup honey
½ cup virgin olive oil
1 cup chopped dried apricots, soaked in boiling water or 5 minutes and pressed to discard excess liquid
¾ cup salted, shelled pistachios, roughly chopped
Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners or spray lightly with oil; set aside. In a large bowl, whisk flours, brown sugar, baking powder, baking soda, salt and pumpkin spice; set aside. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil. Gently fold the yogurt mixture into the flour mixture until combined. Do not over mix. Fold in the apricots and pistachios. Divide the batter evenly among the prepared muffin tins, filling each cup ¾ full. Bake for 16-18 minutes or until lightly browned on top and springy to the touch. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
For Further information, please visit Stephanie McKercher at The Grateful Grazer.
Give InKind does not provide medical advice, diagnosis, or treatment. We have an affiliate relationship with many of the advertisers on our site, and may receive a commission from any products purchased from links in this article. See Terms & Conditions.