If we have never been amazed by the very fact that we exist, we are squandering the greatest fact of all. —Will Durant

The song It’s Not Easy Bein’ Green is one of Kermit the Frog’s best-known songs. The lyrics to the song capture a universal message that resonates with many people all around the world—a message that it’s okay to be different, to embrace what makes you special, and to be proud of it. The song celebrates diversity and is not only about knowing who you are, but also learning to love who you are, even if you may be a little different from most.

In the song, Kermit, a pea-colored Muppet, first expresses his ambivalence about his green coloration, but by the end of the song, he recalls positive associations with the color green, and concludes by accepting and embracing his greenness. The song has been described as “a frog’s poignant realization of his own dignity and worth.”

Although the song is associated with expressions of melancholy over one’s situation in life, I can’t help but feel optimistic whenever I hear this song. It reminds me that the differences among us are what make life wonderfully beautiful and interesting. And, what we may view as personal shortcomings, may actually be what help to make us stronger, more human, and more real.

Around the world and through the ages there has never been another you, nor will there ever be another you. Embrace and love your uniqueness. “Green is cool and friendly like…and I think it’s what I want to be.”

It’s not that easy bein’ green
Having to spend each day the color of the leaves,
when I think it might be nicer being red, or yellow, or gold
Or something much more colorful like that.

It’s not that easy bein’ green
It seems you blend in with so many other ordinary things
And people tend to pass you over, ‘cause you’re not standing out like flashy sparkles on the water, or stars in the sky.

But green is the color of spring
And green can be cool and friendly like
And green can be big like the ocean
Or important like a mountain
Or tall like a tree.

When green is all there is to be,
it could make you wonder why.
But why wonder, why wonder?
I am green, and it’ll do fine
And I think it’s what I want to be.
                                 —Kermit

Sweet Pea Breakfast Muffins

1 cup organic white whole wheat flour
½ cup organic oat bran
½ teaspoon baking soda
1½ baking powder
1/4 teaspoon salt
½ cup coconut oil or unsalted butter (see notes for other substitutions)
¾ cup sweet pea purée
½ cup apple purée
1/3 cup packed organic brown sugar
2 cage-free, organic eggs
1 teaspoon vanilla
1/4 cup whole sweet peas

Rolled Oats Topping, optional
1 tablespoon coconut oil
1 tablespoon honey (or 1 1/2 tablespoons brown rice syrup)
1/4 cup rolled oats

Preheat oven to 375 degrees F. Grease 24 mini muffin cups or 12 regular muffin cups with butter or coconut oil.

With a fork, combine flour, oat bran, baking soda, baking powder and salt in a small mixing bowl. Melt butter in a small saucepan over low heat or in a microwave for 25 seconds on High. In a large bowl, combine melted butter, pea and apple purées, sugar, eggs and vanilla. Mix together with a rubber spatula. Add flour mixture to pea mixture and stir until just blended. Batter will be bumpy and very moist.

Spoon batter into prepared muffin cups, filling two-thirds full. Drop a few whole peas on top and gently press into the batter, on top of each muffin. In a small bowl, mix the rolled oats topping and spread it on top of the muffin batter. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins. If using regular size muffin pan, increase baking time to 15-20 minutes.

Martine’s Notes: Over the past several weeks I’ve made several versions of these muffins. Here are a few tips from my notes:

I preferred the flavor of the muffins made with coconut oil or butter. If you would prefer not to use butter or coconut oil, you can substitute either of them with olive oil or an avocado. If using olive oil, use 1/4 cup + 2 tablespoons; if using avocado, use 1/2 cup of the avocado flesh. I had a variety of taste testers who liked each variation as they each yielded very moist results, but the flavor of the coconut oil was special. Experiment and see if you have a favorite variation or come up with your own variation or combination.

If you prefer a sweeter muffin, you can increase the sugar to 1/2 cup. If you would prefer it less sweet, you can decrease the amount of sugar to 1/4 cup. You can choose to omit the rolled oats topping, but as the topping is delicious and adds texture, to make it less sweet you can use brown rice syrup (a less sweet alternative) instead of honey.

Lately I’ve been experimenting with gluten-free recipes and would like to develop an equally good tasting gluten-free version of these delicious sweet pea breakfast muffins. Stay tuned and now you can find me on Instagram.  Until then, give sweet peas a chance in your next batch of breakfast muffins!