I wanted to make muffins that taste good and you don’t have to feel super guilty about eating
six, four, one. Not like I did that or anything…
Here’s the result, mightily loaded with chia (protein, omega-3 & fiber, essential minerals like phosphorus, manganese, calcium, potassium and sodium) and flax seeds (omega-3), coconut (medium chain triglycerides are more likely to be used as energy than stored as fat), sunflower seeds (essential fatty acids, B1, B5, magnesium, manganese and various other minerals) and ground almond (monounsaturated fats, vitamin E, fiber, B complex vitamins and essential minerals)
While I am in no way suggesting you should live on these, they have nutritional value versus just empty calories, which makes me happy.
Super as in mighty good and good for you too, yummo!
- 1 3/4 cups all purpose flour
- 1/3 cup sugar (sucanat, coconut sugar or regular)
- 1/2 cup ground whole almonds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut, unsweetened
- 2 tbsp chia seed
- 3 tbsp raw sunflower seeds
- 2 tbsp flax seeds (brown or golden)
- 2 tbsp ground flax seed
- 1 cup milk
- 2 lg eggs
- Preheat oven to 400F
- In a bowl, combine all the dry ingredients (up to ground flax seed)
- Add the milk and eggs, mix just until all the dry ingredients are incorporated, (do not over mix or the dough becomes tough)
- Drop into paper lined muffin cups and bake at 400F for 15-20 minutes or until golden brown and a tooth pick inserted comes out clean.
- Let cool in the muffin pan for 5 minutes before removing individual muffins to a cooling rack.
Okay, maybe I did have like 5… had to make sure they were really, really good before I posted it. You know, I am looking out for you guys 🙂
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