Cinnamon Muffins

Cinnamon Muffins

The only thing I love more than food is food made the healthiest way possible. I literally get a thrill from knowing that my cupcakes are made from nut based flours or that I have spinach hidden in the middle of my preservative free and nutrient dense cocoa brownies. Food is more that just about hunger, it fuels positive health, emotion and to some extent your spirit. I pour love into what I do in the kitchen. We've lost family to diabetes, heart attacks and cancer and though I can't control every variable of disease and health (environment, genetic, etc.) I can try use nutrition as a source of vitality.

This past weekend (for Easter), I made gluten-free, grain-free, lactose-free, sugar-free Cinnamon Muffins and a truly super energy and nutrient rich drink:

~~~

Almond Flour Muffins

Almond Flour Muffins

Cinnamon Bun Muffins

From ComfyBelly.com

Muffin Ingredients (makes 8-10 muffins)

  • 1/2 cup of yogurt, almond milk or other dairy-free milk
  • 1/4 cup of honey (or maple syrup)
  • 2 eggs
  • 2 1/2 cups of blanched almond flour
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking soda

Cinnamon Topping Ingredients

  • 2 tablespoons of ground cinnamon
  • 4 tablespoons of honey (or maple syrup)
  • 2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
  • 1/4 cup of chopped walnuts (optional; or other nut)

Directions

  1. Preheat oven to 310 degrees F.
  2. Combine all the wet muffin ingredients into a bowl and blend well with a spoon.
  3. Add the dry muffin ingredients and blend well with a spoon.
  4. Place cupcake liners in a baking pan, and fill the liners halfway with batter.
  5. Add about a tablespoon of topping to the center of each muffin.
  6. Now put another scoop of batter on top of each muffin until the batter just about reaches the top. Add nuts now if your adding them to the top of the muffin.
  7. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick, fork, or spoon to blend the topping int the batter.
  8. Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
  9. Cool and enjoy!
  10. Store for a few days covered, in the refrigerator for 2 weeks, or seal and freeze for a few months.
Chia Infused

Chia Infused

Chia Infused Juice

Ingredients:

  • Chia
  • Coconut Juice
  • Pureed Watermelon
  • Lemon

Directions

Add chia seeds to container (I used an old apple juice jar); mix water, lemon juice, watermelon puree and coconut juice  together in a glass. Let stand until a gel forms around the chia seeds. Store in refrigerator or drink after 15 minutes.

The benefits of chia are insane:

  • Help reduce craving to help wieghtloss
  • Keeps you to feel full longer
  • More Omega-3 than fish (the vital fats that protect against inflammation—such as arthritis—and heart disease).
  • High in fiber and antioxidants