Give Yourself a (Lunch) Break: Thyme Goat Cheese Mini Muffins

About the Author: Jessica is a public health professional in sunny California. She is also the human behind @cinnaminimuffin, where she shares eats, treats, and simple recipes. She’s a lover of early mornings, baking, farmers markets, and all things mini.

A long to-do list, back-to-back-to-back meetings, looming deadlines, and an overflowing inbox. Sound familiar? We have all felt overwhelmed at work at one point or another and have probably even thought, “I have no time! I’m just going to skip lunch today.” I know I have definitely been guilty of that, and it did not do my mind or body any justice. It sure as heck did not improve my productivity either.  In retrospect, I probably should have worn a warning sign that read, “Caution–You are approaching Hangry Town.”

Taking a lunch break gives me a chance to properly refuel and recharge as I step away from my desk, catch-up with co-workers/friends, and eat and savor a wholesome lunch. I’ve found that eating lunch makes me feel much more motivated and focused to power through the rest of the workday! Because I like to pinch pennies and actually enjoy meal prepping, I typically whip out my Bentgo lunch box the night before to pack a balanced, satiating, and nourishing lunch for the following day. Here’s a peek into what I packed for today!

1) Greek yogurt

2) @grazeusa Probiotic Mix

3) @grazeusa Chocolate Chia Granola

4) Carrots

5) Cherries

6) Whole wheat crackers

7) Thyme Goat Cheese Mini Muffins with Spinach and Zucchini (recipe below)

Thyme Goat Cheese Mini Muffins with Spinach and Zucchini

Ingredients:

2 cups garbanzo bean flour

2 tsp baking powder

3/4 tsp salt

Pinch of ground black pepper

1 egg

2 tbsp extra virgin olive oil

1 cup almond milk

1 tbsp maple syrup

1 handful spinach, finely chopped

1 medium zucchini, grated

1 scallion, finely chopped

1/2 tsp dried thyme

2-3 oz soft goat cheese

1/4 cup sprouted pumpkin seeds

Directions:

1. Preheat the oven to 350℉. Lightly spray a mini muffin pan.
2. In a medium bowl, whisk together garbanzo bean flour, baking powder, salt, and ground pepper. In a large bowl, combine egg, extra virgin olive oil, almond milk, and maple syrup. Mix until well combined.
3. Add dry ingredients into wet ingredients and mix until just combined. Fold in the spinach, zucchini, scallions, and dried thyme.
4. Using a teaspoon, spoon half the batter into muffin cups. Add a 1/4 to 1/2 tsp goat cheese to each muffin cup. Cover with remaining batter and top with pumpkin seeds.
5. Bake for 10-12 minutes. Cool for 5 minutes and then transfer to a wire cooling rack. Enjoy!

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