My real healthy recipe-hacking philosophy on making improvements to our eating habits is simple: don’t deprive. Instead simply replace unhealthy items for healthier ones. So I came up with this gluten- and refined sugar-free recipe for mu ns that are just as moist and delicious as the store bought bran ones.
Note: If you don’t already have a mini muffin pan, drop everything and go get one right now. It’s okay, I’ll wait. Seriously, mini muffin pans are a godsend when it comes to portion control. One mini muffin is all it takes to satisfy that sweet tooth.
½ cup blanched almond meal
½ cup flax meal
1 tablespoon coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
3 eggs
½ a Banana
⅓ cup coconut palm sugar
2 tablespoons pure maple syrup
¼ cup coconut milk, full fat
2 tablespoons Almond Butter
1 teaspoon vanilla extract
½ cup golden raisins
½ cup Raw Pecans
1 tablespoon coconut oil
Preheat the oven to 350 ̊F. Line a 24-cup mini muffin tin with paper liners.
Combine the almond flour, flax meal, coconut flour, baking soda, sea salt, and ground cinnamon in a medium bowl. Mix well.
Combine the eggs, banana, coconut palm sugar, maple syrup, coconut milk, almond butter, and vanilla extract in a food processor. Blend until smooth.
Add the dry ingredients to the food processor. Pulse until smooth. Add the raisins and pecans to the food processor. Pulse for 15 seconds. Add the melted coconut oil and pulse again until just combined.
Fill the mini muffin tins with batter. Bake for 15–20 minutes until golden and baked through. Cool on a wire rack for 10 minutes. Enjoy!
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Sugar: —