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Best Muffins Ever!

By 28 September 2015December 30th, 2020No Comments

Best muffins ever!

Here is my recipe for the best muffin ever!  These muffins are moist, delicious, satisfying and PACKED with nutrition.  I developed this recipe while trying to figure out a healthy, highly nutritious snack to pack in my children’s lunches.  It just so happened that I love these muffins, too!

Regular purchased muffins from your favourite drive through have nearly zero nutrient density and are high in it’s flour and sugar content.  Most muffin recipes are similar in their content.  Eating muffins like these can leave us feeling tired and hungrier soon after the sugar rush subsides and that’s just plain icky.

Here’s what makes this little darling different and so awesome:

– packed with plant protein

– packed with plant fiber

– nut free

– diary free

– wheat free

– sugar free

– satisfies hunger

– DELICIOUS!!

These make a great snack or a quick breakfast on the go.  Give them a try and a guarantee they will be a big hit!

Here’s my recipe…

BEST MUFFINS EVER

Ingredients:

2 bananas, mashed

1/4 cup pure maple syrup

2 tbsp coconut oil

2 eggs

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp sea salt

1 tsp baking soda

1/4 cup whole oats

1 cup packed of grated zucchini OR grated carrot OR almond meal* (*I use the left over pulp from making almond milk.  Use zucchini or carrot to make school friendly muffin.)

1 cup spelt flour

1/4 cup whole chia seed

1/4 cup hemp seeds

1 cup blueberries (fresh or frozen)

1/2 cup dairy free, gluten free chocolate chips (Found at most heath food stores and in the natural health food section at the grocery store).

Directions:

Preheat oven to 350 degrees F.  Mash bananas and mix in maple syrup, coconut oil, eggs, vanilla extract, cinnamon and sea salt until well combined.  Mix in baking soda, followed by whole oats.  Sprinkle in and mix well the zucchini or carrot or almond meal.  Mix in the spelt flour until well combined.  Mix in the chia and hemp seeds.  Gently fold in the blueberries and the chocolate chips.  Spoon into liners in muffin tray.  Bake for 25 minutes.  Remove from oven and let cool before storing.

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