I don’t even know where to begin with this one. First let me list just a few reasons these muffins are a healthier alternative than your regular flour filled versions. 1. They’re flour-less, which means less processing involved. 2.Gluten free and wheat free. Click here https://tulanutrition.com/2012/12/ to read more about this topic. 3. Sugar free. 4. Low calorie. 5. Low glycemic. 6. Dairy free. Incorporate all six of these attributes to your diet, and your health and wellness will dramatically improve.
If you’re wondering what binds these little jems together, it’s psyllium seed husks. Psyllium is high in fiber, aids in regularity, lowers cholesterol, and reduces the risk for coronary heart disease. Need I say more?
Another reason I love to make these is the hazelnuts ingredient. I find these muffins are the only way I include hazelnuts in my diet.
The most notable health benefit to hazelnuts are the high vitamin E content, 86% of your RDA per 1 cup to be exact. Vitamin E has been proven to protect against skin cancer and premature aging. They are also high in Manganese and the B vitamin complex.
Now for the Goji Berries and Cacao Nibs. Both of these are considered super foods and provide an endless amount of health benefits. This is obviously why I called them Super Nut Muffins. Cacao Nibs are considered a Mayan Super-food and Goji Berries are nicknamed the Himalayan Super-fruit. Not only are they good for you but are naturally sweet. It’s also a healthy way to take care of your sugar craving.
There really isn’t much to this recipe. First you measure the ingredients, mix, let it sit for a couple of hours, then bake for 45 minutes and walla!
1 1/2 cups of water
3 Tb coconut oil
1/2 cup almonds
1/2 cup hazelnuts
1/2 cup pumpkin seeds
1 tsp sea salt
1/2 Tb psyllium husk powder
1/4 cup cacao nibs
1/2 cup goji berries
1 tsp stevia
1/2 cup sunflower seeds
1/4 cup flax seeds
3 Tb chia seeds
In one bowel mix wet ingredients and in other mix all the dry. Combine the two. Let it sit for a minimum of 2 hours. Poor in coconut oil greased muffin cups and bake at 350* for 45-50 minutes.
After letting them cool, I top with what I call a peanut-date paste.
I was out of peanut butter one day and just threw in about 1/2 cup of unsalted peanuts, 1 date and blended in my food processor until it was the consistency I desired. This is healthier and definitely tastier than peanut butter. It is less dense and gives you less calories. The date gives you mega digestive health benefits along with a smidge of sweetness.
Slice muffins in half after they’ve cooled and smear on a bit of the paste. Top with banana slices. Drizzle a bit of organic raw honey and Boom! Your taste buds will thank you.