Muffins

Articles Tagged with: Muffins

GF Orange Coconut Muffin Recipe

GF Orange Coconut Muffins

Gluten free, low carb and high in protein and healthy fats! This is a serious crowd pleaser…it can even replace a meal! These muffins can be served at a party or can be a replacement for a protein bar or your breakfast!

Recipe makes 1 dozen protein muffins!

Ingredients

1 1/2 Cups of almond meal (bob’s red mill)

1 teaspoon of Himalayan pink salt

1 cup Shredded unsweetened coconut

1/4 cup raw organic chia seeds

3 tablespoons organic vanilla extract

3 tablespoons of blood orange avocado oil

6 single serving packets of stevia

2 tablespoons of Manuka honey

12 Baking cups or a muffin tin

6 scoops if Tera’s Whey plain unflavored whey

3/4 cup of water

Directions

Mix all ingredients into a bowl and stir until well blended.

Fill each baking cup 3/4 full (or fill each cup in the muffin tin – you will need to lightly grease the muffin tin. No need to grease the baking cups) and place on a cooking tray or cookie sheet.

Bake on 350 degrees for 1–12 minutes.

Remove from heat and cool before serving!

Banana and Peanut Butter Muffin Recipe

Banana and Peanut Butter Muffins

This recipe is grain free, gluten free, refined sugar free, low on the glycerin index, low in unhealthy fats but a good source of healthy fats (in a small amount), high in protein and can even be a meal replacement like a protein or power bar!

Ingredients

3 over ripe bananas (small to

Medium size)

1 tbsp honey

4 tablespoons of Earth Balance coconut & peanut butter spread

1/8 teaspoon of himalayan salt

2 cups almond meal

3 heaping tablespoons of shredded coconut

1/8 teaspoon cinnamon

2 tablespoons organic vanilla extract

1/2 cup of water

11 scoops of unflavored Tera’s Whey protein powder (sold at Whole Foods)

Directions

Preheat oven to 350 degrees. Mash bananas well. Mix all other ingredients into bowl. Add water. Mix until smooth batter. Spoon into baking cups or muffin tin. Bake for 12-24 minutes until center is no longer goopy. Test for readiness by poking with tooth pick or fork. Remove and allow to cool. Makes 12-15 muffins.