WAIT! If lactation isn’t your thing:
You can very easily make these normal muffins! Skip the brewers yeast and use a cup more almond meal instead of the flaxseed meal.
If lactation is your thing:
It is so hard finding ways to incorporate brewers yeast into recipes and have them still taste good. Luckily, all of the sweet ingredients and spices in this recipe balance out the bitterness. The yeast and the flaxseed meal will hopefully boost your milk supply and all of the other ingredients will keep you on the paleo diet. These make a great breakfast or snack on the go. Double up the recipe and freeze a batch for later, they defrost perfectly with 30 seconds in the microwave!
I love spending my days with my precious baby girl, but I’m not going to lie… It gets boring. After spending the entire morning reading stories, tummy timing, and sounding like a broken record singing nursery rhymes (ok, a very … Continue reading →
When raspberries are on sale, they call to me. Those beautiful plump berries are just waiting to dive into vanilla yogurt… Hmm, that’s not going to work on a paleo diet! I’m never quite sure what to do with fresh raspberries, but on this chilly morning I decided to give baking with them a whirl. The result? Mmmmmmmmuffins!
We love bananas in our house and when they are on sale we stock up. Looking at our shopping cart, you would think we were a family of monkeys! When we accidentally buy more than we can eat, there is no problem making sure they don’t go to waste! Most get frozen for smoothies, but when our latest batch turned brown I decided to try turning them into some scrumptious muffins! If yours are not over ripe, you may wish to add some honey to sweeten it up.
4 over ripe bananas – mashed
1/2 cup almond butter
1/2 cup coconut spread
1 tsp. vanilla
1/2 cup almond flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
Pinch of salt
1/2 cup chopped walnuts
1. Preheat overnight to 350 degrees.
2. In a large bowl, mix together bananas, eggs, almond butter, coconut spread, and vanilla using a hand mixer on medium speed for 2 minutes.
3. In a medium bowl, stir together almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Slowly stir in dry ingredients to the wet ingredient bowl. Mix for one minute, then fold in chopped walnuts.
4. Fill paper lined muffin pans 2/3 of the way. This should yield 18 muffins.
5. Bake for 30-35 minutes or until a toothpick comes out clean.