Monday, April 1, 2019

HEALTHY clean gluten free poppy seed muffins

For those that don't know I am a cancer survivor.

3 types, Ill spare you the details. That lead to me getting an education in nutrition. I am also a 3x published author. My jam is taking recipes and tweaking them to suit my needs, or the needs of my clients.

My family and I are starting to dial back in our nutrition and are STOKED. I am also helping a lot of clients and coaches through the program. That is where the fun is for me. Doing it together. The new program came with 102 clean recipes to help people eat yummy things while sticking to their goals. So I will be cooking my way through the recipes and sharing with you what I tweaked and why.

Today I am starting with the lemon poppy seed muffins. In the book they count as 1 yellow and 1/2 orange with one spoon. If you don't know what that means, it just means it is 1 carb, 1 healthy fat, and a spoon (which is extras like oil, maple syrup etc..)

So here is the skinny... I don't use gluten free flours at all any more. Most are full of starches and my body just doesn't do well with them. Doesn't mean you can't!!! But if you are like me and:

1. Have or are recovering from an auto-immune - I will NEVER recommend flour blends of any kind NOR do I recommend corn starch. To combat your disease you need to stick to whole food only.

2. Have belly bloat after breads

Then this recipe tweak is for you. AND it counts as
ONE orange and ONE spoon.
NO yellow.

So for those not on the program, it just counts as a healthy fat (nuts, seeds etc...)

Lemon Poppy Seed Muffins (gluten free and healthy)
( adapted from fixate 2 )

3/4 cup pure maple syrup
3/4 cup fresh lemon juice
1/4 cup extra virgin organic coconut oil
2 TBSP finely grated lemon peel
1 tsp vanilla extract
2 eggs*
2 tsp ground flaxseed
3/4 cup coconut flour
1/2 cup almond flour
2 TBSP poppy seeds
1 TBSP baking powder
3/4 tsp salt

Preheat the oven to 350 degrees.

Mix ALL the ingredients together. I used a kitchenaid.
Prep a muffin pan with 12 cupcake liners.

Pour mixture into prepared pan.
Cook for 30 minutes. (rotate the pan halfway through).

Serve immediately or store in an airtight container in the fridge.


If you are interested in joining me for one of my nutrition programs, send me an email and lets chat! 

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