Posted by Meaghan Beattie | Recipes

When I changed my diet years ago and starting eating more whole foods and foods that keep blood sugar levels steady, I had to get rid of most baked goods. This was HARD because I LOVE bread, muffins, cookies..etc. It got to a point with me where I missed these foods so much I decided I had to try to find recipes that kept me feeling good, and satisfied my love for baked goodies ūüôā

I looked up many recipes for muffins and wasn’t too happy with most of them. A lot of them still had more sugar than I wanted or too much butter… So I made my own muffin recipes! I hope you like them and that they satisfy your cravings in a healthy way.

Photo on 2013-01-29 at 14.00

Banana Nut Muffins

3/4 cup organic spelt flour

1/2 cup coconut flour

1/4 cup ground flax seeds

1/2 cup coconut sugar

1 & 1/2 tsp baking soda

1/4 tsp Himalayan sea salt

1/2 cup coconut oil

1 large free range egg

2 or 3 medium bananas

1 cup unsweetened nut or soy milk

3/4 cup walnut pieces

1 pinch of stevia powder (optional)

Coconut oil (For muffin tray)

Makes 20 small muffins

These muffins are very filling and nutritionally dense. They will not spike blood sugar because they are made with high fibre, high protein ingredients and coconut sugar, which has a lower GI rating than most sugars. They are also heart healthy because they are low in saturated fats! If you would like to make them vegan, you can skip the eggs and add a quarter cup of chia seeds. They will be a bit flatter but still delicious!

Instructions:

Preheat oven to 375¬į Fahrenheit. Add flours, salt, flax seed, stevia, baking soda and sugar¬†to a bowl and mix. In a separate bowl, add bananas and mash them up until goopy. Add¬†oil, egg, and soy/nut milk, and mix well. Add wet mixture to dry mixture, and mix well.¬†Add walnut pieces, and mix again.¬†Grease a muffin sheet with coconut oil or use muffin liners and then fill cups with the¬†mixture to the top of the cup. Place in oven and cook for 15 minutes until muffins have¬†browned on top. Poke a knife or toothpick into the centre of muffins to check if they are¬†cooked. If the knife comes out from the middle of the muffin with no batter on it, they are¬†done. Allow to cool and eat.

(Note: These muffins are best kept refrigerated or frozen if they are going to be kept for longer than a few days.)

Photo on 2013-01-29 at 13.56

Blueberry Muffins

1 cup organic spelt flour

1/3 cup coconut flour

1 tbs baking soda

1/2 cup flax seeds

1/3 cup coconut (Palm sugar)

1/4 tsp Himalayan Salt

1 tsp cinnamon (optional)

1/3 cup coconut oil

1 egg

1 cup of organic unsweetened nut/soy milk

1 1/2 cup blueberries

1 pinch of stevia powder (optional)

Coconut oil (For muffin tray)

Makes 20 small muffins

These muffins have many of the same nutritional benefits as the banana nut muffins. It is

also an easily adaptable recipe. You can add different fruits, nuts or seeds each time you

make it.

Instructions:

Heat oven the 375¬į degrees Fahrenheit. Mix dry ingredients in one bowl. Mix wet¬†ingredient in a second bowl. Add wet ingredients to dry and mix together well.¬†Add blueberries and mix. Grease a muffin sheet with coconut oil or use muffin liners and¬†then fill cups with the mixture to the top of the cup. Place in oven and cook for 15¬†minutes until muffins have browned on top. Poke a knife or toothpick into centre of¬†muffins to check if they are cooked. If the knife comes out from the middle of the muffin¬†with no batter on it, they are done. Allow to cool and eat.¬†(Note: These muffins are best kept refrigerated or frozen if they are going to be kept for¬†longer than a few days.)

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