*If you're looking for fat-free recipes- THIS IS NOT IT!!:) But if you're looking for a gluten-free, delicious soy-free, dairy-free and flavor-filled muffin, loaded with tons of tasty ingredients, healthy fats and protein, then keep reading:)
I took my recipe for Chocolate Raspberry Muffins and altered it slightly.
In this muffin recipe, I used
1 cup coconut flour ( high in protein, fiber, healthy fats that yields a tender crumb)
1 cup quinoa flakes ( just like oatmeal, but higher in iron, B vitamins and protein which means INSTANT energy:)
1/2 cup unsweetened flaked coconut ( I like the Let's Do Organic brand)- it's inexpensive and rich in taste
1/4 cup cocoa powder, like this one
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. double acting baking powder
1/2 a can of pumpkin
1 cup frozen raspberries
1 tsp. vanilla
1/2 cup cold brewed coffee
1/2 cup unsweetened vanilla almond milk- ( look for Almond Breeze in the milk section)
Preheat the oven to 350.
Then, whether it be the next morning, or a few days later, when you're ready to eat them, spread 2 tbsp. peanut butter on 2 muffins, or 3, as I prefer:), and serve.
YUM:) Enjoy these with some coffee and start the morning right:)
Have a great breakfast!
PS- If you freeze these, be sure they are securely wrapped in foil and stored in Ziploc freezer bags. Then, just defrost in the microwave for 10 seconds each ( or 20 seconds for 3:)
As they freeze, the sweetness intensifies and they taste amazing!
* Lucinda from Mad Hungry cooked a great Indian meal today on the show Mad Hungry. She must have known about my latest obsession:)