I am a firm believer that HEALTHY FOOD must be DELICIOUS! So when I discover a recipe that is power-packed with health benefits AND WOWs my sweet tooth and tingles my taste buds…I like to share! This recipe has been slightly modified from the recipe found in the book – The Microbiome Solution by Dr. Robynne Chutkan.
I admittedly have a weakness for muffins (…not pies, cookies, candy, or cake – muffins!) As you know most muffins in the store (and even home-made versions) can harbor as much sugar as cake and as much fat as a double cheeseburger! Here you will discover a muffin that you can FEEL GOOD about eating. (limit 1 daily please…if that is difficult – FREEZE or SHARE them:)).
These are not just gluten-free but the “flour” that replaces the wheat is filled with benefits and offers a natural sweetness that then requires only a very small amount of “natures” sweetness.
Check out my blog on the benefits of pre-biotic foods and you will agree that these are microbe-friendly muffins! (Oh, and one of the best things…. you can whip them up and pop them in the oven to bake in less than 15 minutes!)
So let your tastebuds tingle with happiness while your body savors the nourishment… then come back and post a comment and share your feedback!
(ps. These freeze well so if you can’t stick with just one – pop them in the freezer!)
Your Partner on the Exciting Journey to Nourish Well…
- 1 cup mashed bananas (3 large ripe bananas)
- 2 large eggs and 2 egg whites
- 1½ TBSP. pure maple syrup (or can use local honey)
- 1½ TBSP. organic coconut oil, melted
- ¾ cup almond flour (I like Bob's Red Mill brand)
- ¼ cup coconut flour (I like Arrowhead Mills organic Fair Trade brand)
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 2 TBSP. ground flaxseed
- ½ cup fresh or frozen organic blueberries
- Grease 12-cup muffin tin with olive or coconut oil and set aside. Pre-heat the oven to 350 degrees.
- In a large bowl, mash bananas, then add the eggs and mix well (you can also use a hand blender to mix if you desire a smoother consistency)
- Next, add the maple syrup and coconut oil and mix well.
- In a separate medium bowl, mix the almond flour, coconut flour, cinnamon, baking soda, salt, and flaxseed.
- Pour the dry ingredients into the wet ingredients and stir. Once mixed, add the frozen blueberries; make sure you add these last to prevent the batter from turning blue! Gently mix.
- Pour the batter into the prepared muffin tin and place in the oven for 25-30 minutes.
- Check after 25 minutes as oven temperatures can vary…they should be slightly browned on top.
- ENJOY AND SAVOR!