My real healthy philosophy on making improvements to our eating habits is simple…
Don’t deprive. Instead replace unhealthy items for healthier ones.
Take my friend, Kim, from bootcamp.
Her favorite thing to eat in the morning is a sweet, moist bran muffin. Sounds delicious, right?
The problem is that Kim wants to get the most out of her workouts, and she knows the gluten and sugar in those muffins were working against her.
So I came up with this gluten and refined sugar free recipe for muffins that are just as moist and delicious as the store bought bran ones.
Now Kim gets to enjoy her muffin and reap the results from her workouts. And you can too!
½ tablespoon blanched almond flour
½ cup flax meal
1 tablespoon coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ ripe banana, mashed
⅓ cup coconut palm sugar
2 tablespoons pure maple syrup
¼ cup coconut milk, full fat
2 tablespoons Almond Butter
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted
½ cup golden raisins
½ cup Raw Pecans, chopped
Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.
In a medium bowl combine the almond flour, flax meal, coconut flour, baking soda, salt and cinnamon.
In another medium bowl combine the eggs, banana, coconut crystals, maple syrup, coconut milk, almond butter and vanilla. Mix until smooth. Add the dry ingredients into the wet ones and mix well.
Slowly add the melted coconut oil, mix until all the lumps disappear.
Add the raisins and pecans and mix well.
Divide the batter for 24 mini muffins. Bake for 15-20 minutes, until golden and fully set.
Cool on a wire rack for 10 minutes. Store in an airtight container in the fridge.