Did you read the title?
Do I have your attention?
Can I now also tell you that these muffins are gluten free, refined white sugar free, and probably one of the most adequately hydrated muffins I have ever made? I won’t be saying the m**** word anytime in this blog, so I hope you can hop on the hydration train!
I have been going to the gym every morning before work, and find myself more often than not thinking “wow, could really go for a bagel right about now”. Well, it does get a bit discouraging when you bust your butt at the gym every morning only to see minimal results: turns out it was mainly due to my diet.
These muffins use almond flour, date sugar (which tastes like a mixture of molasses and raisins and deliciousness), and greek yogurt. Are they the worlds healthiest breakfast? Nope!
Are they delicious and more protein filled than a sunflower seed flagel with vegetable cream cheese? Yup!
Some super high benefits of this recipe:
– Protein filled thanks to the almonds and yogurt
– Flavorful thanks to instant coffee and dark chocolate
– The whole thing is made in 1 bowl and about 20 minutes start to finish
For 8 standard sized muffins you will need:
1 cup almond flour
1/2 cup date sugar (I use Bob’s Red Mill)
2 tsp baking powder
1 tsp baking soda
pinch kosher salt
1/2 cup non-fat greek yogurt
1 egg
1-2 teaspoons instant coffee
1 teaspoon cinnamon
3 tablespoons melted salted butter
3 ounces dark chocolate, chopped (I use at least 70% cocoa)
Preheat the oven to 350 degrees.
Stir together the almond flour, date sugar, baking powder, baking soda, and salt. In a small bowl mix together the yogurt, egg, coffee, cinnamon, and melted butter.
Add the wet to the dry, and stir to combine.
Fold in the chopped chocolate, and scoop into the muffin tins lined with cupcake papers. You could fill these pretty high, as they don’t rise as much as a regular muffin.
***Almond flour muffins will stick more than a regular gluten muffin. I will always use parchment or muffin papers. You could really grease the tins and hope for the best, but that is completely up to your own professional discretion. I trust you entirely.
Bake these for about 18 minutes, or until a toothpick comes out with just a few hydrated crumbs attached.
A few strategically placed pieces of dark chocolate atop them before baking doesn’t hurt.
These satisfy absolutely every single craving, and I don’t feel super guilty about eating one. Alright fine, two.
Let these cool completely before you try and peel them out of their papery cocoons. They will not be forgiving if you try to unwrap one straight from the oven.
They are also even better day 2 and 3, so. These muffins have pretty much made the decision for you.
Happy healthy break-fasting!