Why do we love this recipe? Because it is grain free and this low glycemic muffin won’t spike your blood sugar levels like their grain-filled counterparts. These little nutrition superstars will leave you feeling satisfied and won’t induce cravings. We also love that raspberries are high in antioxidants and rich in Vitamin C and the almond meal is an excellent source of fiber.
These delicious muffins are so versatile they can be eaten for breakfast, as a snack or even as dessert.
2 cups raw almonds, ground
2 free-range eggs
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon sea salt (optional)
1 cup fresh or frozen berries (raspberries, blueberries)
1/4 cup chocolate chips
12 muffin liners
Preheat oven to 350F. Grind raw almonds until fine. Mix eggs, coconut oil maple syrup, vanilla and apple cider vinegar in a bowl. Add ground almonds and baking soda. Mix thoroughly. Fold in berries and sprinkle with chocolate chips. Evenly distribute batter between 12 muffin cups. Bake at 350F for 20-25 minutes.
Enjoy this Try This Tuesday Recipe and don’t forget to share it with your coworkers, friends and family.
Simply Health,
Cindy Richardson, Program Developer
As Program Developer, Cindy works closely with our clients to ensure that the health and wellness needs of your corporation are met and exceeded. As a Registered Holistic Nutritionist and Meditation Instructor, Cindy’s knowledge and passion for healthy living ensure that our programs are proactive and cutting edge. Join us daily for amazing health tips and information to make 2015 your best year yet!
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