RIDICULOUSLY HEALTHY MUFFINS

This is a turbo-charged muffin (nutritionally speaking). It’s the healthiest muffin I’ve come up with to date and is so yummy. It’s gluten-free and sugar-free. It is very rich in fiber and omega 3′s because of the chia seeds, which you should be able to find in any health food store. I made mine in my Vitamix blender because it’s so very quick. I used the lowest speed, but literally threw the ingredients in, in the order listed below. You can obviously use a proper stand mixer if you prefer. The advantage of a high-speed blender is that the coconut oil gets whipped up real good. Remember coconut oil solidifies under a certain temperature, so if you’re not using a high-speed blender, I suggest gently warming the coconut oil by placing jar in a bowl of hot water, first.

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

Yields 4-5 medium muffins (just enough to see me through the week…hands off everyone else!!

Pre-heat the oven to 400 degrees F

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean

 

 

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean.

 

BEST GLUTEN-FREE MUFFINS

I have a number of friends who have been told to avoid gluten, so I’ve been experimenting like crazy with all kinds of recipes for the perfect muffin. Too often gluten-free breads and muffins can either be hard and dry, or have a slightly “beany” taste, which I really dislike. I’m not wild about many of the gluten-free baking mixes out there either, however, this Arrowhead Mills one does a perfect job. These blueberry muffins are light, tasty and really healthy – the perfect breakfast or between-meal snack.

I have substituted virgin coconut oil for butter, as I wanted to make a healthier muffin. You can find virgin coconut oil at any health food store, and Trader Joe’s even carries it now.

You’ll see a strange ingredient* in the list called Lacuma. The Lacuma is a Peruvian fruit and Navitas Naturals sells it as a whole food powder. It’s a fantastic alternative to empty-calorie sweeteners – low in sugar and high in nutrients. I love baking with it.

I was also dying to try my new Kitchen Aid fire-engine red mixer. I am so excited about this new addition to my kitchen, it’s ridiculous. Suffice to say, my muffins were made in five minutes flat.

Yields about 6 muffins

 

Pre-heat oven to 375 degrees F

1 cup virgin coconut oil

1/2 cup maple syrup

2tbsp Lacuma Powder* (or substitute with brown sugar)

2 eggs, beaten

1 cup Arrowhead Mills organic gluten-free baking mix

1cup blueberries

Mix the coconut oil, maple syrup and sugar in the bowl.

Very slowly beat in the eggs.

Mix in the baking mix and baking powder. Finally add the blueberries. and combine really well.

 

Grease a muffin tin or line with muffin cups and bake for 20 minutes or until a skewer comes out clean.

If you are saving some until the next day, keep them in an airtight bag in your fridge and gently warm them up before serving.