So it has been getting colder and colder here in NYC and when it gets cold, I like to bake!
I recently went on a baking rampage and baked all different kinds of muffins… healthy muffins
My guinea pigs were my neighbors and my doormen LOL
They are testament that healthy muffins can still taste good!
I made banana bread muffins, zucchini dark chocolate muffins, and apple cinnamon muffins that were gluten-free and naturally sweetened with agave nectar and coconut oil.
Here is the main recipe which yields 6 muffins:
1 cup gluten-free flour
1/4 tsp baking soda
1/4 tsp baking powder
3/4 cup coconut oil
1/2 cup agave nectar
1/4 tsp sea salt
From here you can add your ingredients to the wet mix depending on what type of muffin you want to make. Fold these ingredients into the wet mix and mix well. Add more toppings after you fill each muffin pan 3/4 of the way. I like to add sprinkles of dark chocolate. Always YUMMY! when dark chocolate is melted and gooey.
If you are making banana bread muffins, add 1 cup mashed overripe bananas and sliced almonds if you like nuts.
If you are making zucchini dark chocolate muffins, add 1 cup diced raw zucchini and 70% cacao dark chocolate chips (add as much as your heart desires!)
Also add 1 tsp vanilla and 1 tsp almond syrup for additional flavoring.
Finally, for apple cinnamon muffins, add 1 diced up apple and 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp clove
During the winter months, as we crave sweets, it helps to bake your own at home, especially when it’s cold outside!
Happy Healthy Baking!