This past weekend I went on a bit of cooking spree and tried out some new recipes, some did not go over very well. The blueberry muffins made with unblanched almond flour was a complete failure and very disgusting. However the lemon blueberry muffins with coconut flour came out better and taste delicious (if you like a coconut flavor). I am doing morning workouts and trying to prepare quick and easy meals to fuel my body an hour before I workout.   I also tried to make egg muffins with tomatoes, onions, spinach, and chicken maple sausage and spices, but I learned that it is best to make that more like a quiche than a muffin. It was still delicious and I ate all of it. So here are the recipes for the yummy muffins and egg “muffins”. You can trade out some of the veggies for other ones and adjust the ingredients to your taste. Remember you are what you digest.

Blueberry Lemon Muffins (Adjusted recipe from The Detoxinista)

Ingredients:

  • 3/4cup coconut flour (level measurement, not heaping)
  • 3/4 – 1 cup of maple syrup , at room temperature (depending on your taste)
  • 1/4cup melted coconut oil
  • 6tablespoons freshly squeezed lemon juice
  • Zest of a whole lemon(about a teaspoon)-I used 2 drops of doTerra lemon essential oil
  • 1/4teaspoon salt
  • 1teaspoon baking soda
  • 6eggs , at room temperature
  • 1teaspoon vanilla extract
  • 1/2 cup of fresh blueberries

Creamy Lemon Glaze

  • 1/4cup raw cashew butter
  • 2tablespoons pure maple syrup
  • 2teaspoons fresh lemon juice
  • 1to 3 teaspoons water , as needed to thin

Instructions:

  1. Preheat the oven to 350ºF and line a standard muffintin with 12 baking cups.
  2. Make sure your maple syrup and eggs are at room temperature. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffinbatter will be runny, like traditional muffin batter, and will easily mix and pour into the muffin (Otherwise the coconut oil may harden and won’t mix evenly into the batter.) In a large bowl, combine the coconut flour, maple syrup, coconut oil, lemon juice and zest, salt, baking soda, eggs, and vanilla, and use a whisk to stir the batter until smooth. The whisk should help break up any clumps, making the batter very smooth. Stir in the poppy seeds, then divide the batter evenly among the 12 baking cups.
  3. Bake at 350ºF until the centers are firm to the touch and the edges are lightly golden, about 22 to 25 minutes. Cool completely before topping with the icing below.
  4. To prepare the Creamy Lemon Icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth. Add water 1 teaspoon at a time, as needed to thin the icing to your liking. Drizzle it over the top of each muffinjust before serving.
  5. Leftover muffinscan be stored in an airtight container in the fridge for up to a week.

 

Egg Not a Muffin

Ingredients:

  1. 8 eggs
  2. ½ beefsteak tomatoes
  3. ½ red onions
  4. 1 ½ cups of raw fresh spinach
  5. ¼ cup sliced mushrooms
  6. 4 Chicken maple sausage links (sliced)
  7. 1 tbsp of salt
  8. 1 tsp of red pepper
  9. 1 tbsp smoked paprika
  10. ½ cup of almond milk (optional)

Instructions:

  1. Preheat oven to 300 degrees Fahrenheit
  2. Add the eggs and almond milk and gently mix together
  3. Mix the rest of the ingredients carefully folding them into the eggs
  4. Generously spray 10 in cake pan and add contents of the bowl
  5. Bake for 10-15minutes
  6. Let sit for a few minutes. Enjoy!
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