Dr. Elia’s Guilt-Free Muffins
A new go-to, guilt-free, gluten-free muffin that provides a
good balance of macronutrients. They are also low carb and high protein, and
with healthy fats and plenty of fiber, are a perfect post-workout snack.
Yields: 12 muffins
1 Tbsp extra virgin, cold-pressed
coconut oil, melted, for preparing muffin tin
3 large very ripe bananas (make sure
the skins are getting brown and the bananas feel soft)
3 large eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
½ tsp baking powder
¼ tsp each of salt, nutmeg and
cloves
3 cups almond flour
½ cup chopped nuts, pecans or
walnuts
2 Tbsp dark chocolate chips
Preheat oven to 350ºF. Grease the wells of the muffin tin
with the melted coconut oil. Set aside.
Using a stand mixer, food processor or strong blender,
combine the bananas, eggs, vanilla, cinnamon, baking soda, baking powder, salt,
nutmeg and cloves and mix until smooth.
Add almond flour one cup at
a time and blend to combine. Be sure to use a spatula to scrape the sides of
the mixing vessel. Add the nuts and chips, and blend one final time.
Divide batter between the
12 wells of your prepared muffin tin. Add a few chocolate chips to the top of
each well. Place the muffin tin in the oven and bake for 30 minutes, or until
golden brown. Remove muffin tin from the oven and use a toothpick to check for
doneness. It should come out clean. Allow the muffins to cool for 20 minutes before
removing from the tin and enjoying.
Recipe
courtesy of Dr.
Dana Elia, Fusion Integrative Health & Wellness. Connect with Dr. Elia at FusionIHW.com.
