Gluten-free guiltless almond flour banana nut muffins

If your house is anything like my household, mornings are hectic!!  Breakfast is always a chore to make! Certified Nutritionist Justice De la Torre comes to the rescue with this protein packed, gluten and grain free muffin. This muffin is moist, and quite frankly, the best muffin I’ve tasted in quite some time! Trust me when I say that you want to make this muffin! In addition to being delicious, this muffin is good for you.  It’s high in fiber, iron, potassium, and Vitamin E! With the addition of 1 scoop of protein powder, each muffin has 5 grams of protein. If I were you I would make a double batch of these, because they are just that good. This recipe uses Almond flour, also known as almond meal. You can find almond meal in the flour section of almost any supermarket now days. This is a great muffin to start the day with. But, it’s also great as a high protein snack for those middle of the day cravings. My daughter loved this muffin, as I’m sure will you too!. This is a great alternative to  sugar laden banana breads, this muffin contains no refined sugar!

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Here’s what you need:

cups  almond flour/meal
tsp  baking soda
1/2 tsp  sea salt
1/2 tsp  baking powder
½ tsp cinnamon
3  eggs
2 1/2  very ripe bananas, mashed
1/2 cup maple syrup or xylitol
1/4 cup melted coconut oil
tsp  vanilla extract
1/4 cup chopped nuts
Muffin pan
Preheat oven to 350F. Grease or line a 12muffin tin. Mix dry ingredients in a large bowl.

In a separate bowl, mash bananas with a fork, add in your wet ingredients, and mix well:

Add wet mixture to dry mixture. Stir just to combine.

Fill muffin cups. Sprinkle with chopped nuts.

Bake about 20 min. (tops will be set and spring back when lightly touched)

What is your favorite muffin? If you share I’ll pick one favorite and revamp the recipe to make a healthy alternative like this one.
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Chocolate avocado pudding

Chocolate and advacado are probably not two things that you would instinctually put together. In fact when I told my husband that I was going to make a chocolate pudding using an advacado as a base his response was, “Eww..that sounds disgusting,” insert sour face here! I can’t say that I blame him for that response, you’re probably thinking the same thing! But trust me when I tell you that this pudding is one of those things that you have to taste to understand. Once you taste it, you WILL be a convert! With each 4 ounce serving of this pudding you’re getting about 2 grams of protein, 5 grams of fiber, and putting a dent in your daily Omega 3 and 6 intake. However, The absolute best part is that you can eat something that tastes sinfully delicious, but that is totally good for you! 

Here is what you need:

1 + 1/2 ripe avocado
5 Tablespoons of either quality cocoa powder (100% pure cacao)/ or 1/3 cup of a good quality chocolate bar (60% pure cacao) which you need to melt or shave.
5 tablespoons of  pure maple syrup, ( you can substitute honey, Agave, or sweetener of your choice)
1/4 cup  milk of your choice, I used Almond milk. You can also use water.
2 tsp pure vanilla extract or essence

Equipment you need:
Blender, or food processor

Half avocado, discard pit, and remove flesh:

Place flesh of the avocado, cocoa powder, sweetener, milk, and vanilla in the blender/ food processor:
Blend until smooth. If you like a thinner pudding add more milk/water

Pour into a dish:

Garnish with whatever you like and serve! If you like it cold, you can chill before serving, but once you taste this, i doubt that you’ll want to!!

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