|10 min||20 min||25|
|12 large egg||Egg|
|2 1/2 tsp||Vanilla extract, pure|
|5 large||Banana (s) (mashed)|
|341 gm||Applesauce, unsweetened (unsweetened)|
|26 tbsp||Flaxseed meal (ground) (ground)|
|5 tbsp hulled||Hemp seeds, shelled|
|5 tbsp||Chia seeds|
|20 tbsp||Stevia sweetener, powder (Stevia packets or 10 teaspoons or ~ 6.5 tablespoons)|
|4 tbsp||Baking powder, gluten-free|
|5 tbsp||Cinnamon (tbsp.)|
|1 cup||Coconut flakes (unsweetened)|
|3/4 cup||Coconut flour|
|4 tbsp||Coconut oil (tbsp)|
|1/2 cup||Semisweet chocolate chips, mini (semisweet)|
In separate blows mix bowl 1 and bowl 2 ingredients.
Mix 2 bowls together. Grease muffin tins with coconut oil and
bake at 400 F for 20-25 minutes.
*can add 5 unsweetened chocolate chips to each muffin,
unsweetened cocoa powder and nuts such as walnuts or pecans.
For on the go breakfast put 1-2 muffins in sip lock baggies and
refrigerate. Can microwave for 30 seconds or eat cold depending on preference.
FYI… muffins can be frozen.
Recipe by Natalia Garcia, Registered Dietitian and Integrative Functional Nutritionist, Food and Health Coach. email@example.com