Raspberry-Banana Muffins (gluten free, dairy free, sugar free options)
Prep Time
15 mins
Ingredients
- 4 small eggs
- 2 tbsp cashew butter
- 2 ripe bananas (mashed)
- 1 cup of erythritol or monk fruit sweetener (or sugar)
- 1 cup of gluten free flour
- 1 tbsp ground flaxseeds
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1.5 cup of frozen raspberries
Directions
- Whisk eggs, add cashew butter (tip: if this is not runny add some mct oil or coconut oil to make it more runny)
- Add mashed bananas, seeds, vanilla extract, ‘sugar’ and combine well.
- Next add the flour and baking powder whisk until well combined but don’t over whisk it, to prevent the texture from getting sticky.
- Lastly stir in the raspberries.
- Bake in oven for 15 -20 mins at 180 degrees Celsius (convection) until risen and golden brown.
And enjoy!
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It is unfortunate that the vast majority of people still think that the best way to lose weight is to eat less and exercise more – i.e. creating a calorie deficit so that you expend more calories than you take in.
While this does work in the short term, the health and diversity of microbiome plays a significant role in whether you will manage to keep off the weight or whether you will put it all back on.
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† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)
† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)