My first post of 2020 = healthy and DELICIOUS muffins. I’m WINNING my friends… and so are YOU because below is the recipe. You’re welcome.
A little about these muffins:
First and foremost they’re dairy-free. No shame if you like dairy. Dairy and I just can’t hang so I made them dairy-free so that my stomach and I can still be friends. If you like dairy, I’d use 2% or full fat milk so make them extra moist.
I decided to use buckwheat flour to made them gluten-free. If you’ve never tried buckwheat flour, the name is super deceiving. There is ZERO things wheat about it. It’s actually a lower carb and higher protein flour that has a unique taste- a delicious AF taste if I do say so myself.
I intentionally made these lower fat not because I’m a healthy fat hater but because I LOVE eating a baked good as a pre-workout or post workout snack. Having a lower fat option ensures I wont have something heavy sitting in my stomach slowing down digestion. OBVIOUSLY if you add the Coconut Maple “Frosting” above said point is mute.
Like I mentioned above, buckwheat is naturally higher in protein but I wanted to add Nuzest into the mix to boost the protein even more. It’s not necessary- you can always add more buckwheat. However, I’m partial to adding Nuzest where ever I can because 1) I love how clean their product is and 2) I’m not a meat eater – aka struggle city to hit my protein needs. Eating higher protein not only helps my muscles recover and aides in my milk production but it also helps keep me fuller longer. A full mama is a happy mama- know what I mean?
Lastly, the Coconut Maple Frosting was created because I wanted my husband to actually eat these muffins. Not even joking- he wouldn’t have touched them with a ten foot pole otherwise. He likes things a little sweeter and creamier so if you’re anything like him- make the darn frosting.
Coconut butter or “manna” is dried coconut flesh and sometimes can be a little finicky. You have to heat it on EXTREMELY low heat or else it burns, clumps up and tastes like junk. Find your patience when heating the coconut butter and pay close attention to it- when it’s barely melted, add the maple syrup and whisk until everything is magical.
I would let the “frosting” cool slightly before putting it on your muffins but do whatever floats your boat!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Healthy Chai Spiced Muffins
Minimal ingredient cozy muffins that are gluten, dairy and refined sugar-free while also being low in fat and high in protein!
- 1 whole Egg *swap with a flax egg for vegan alt.
- 2 large Bananas mashed & extra brown *about 325 grams
- 1 tbsp Coconut Oil melted
- 1 1/2 tsp Vanilla Extract
- 3/4 cup Dairy-Free Milk
- 1 cup Buckwheat Flour
- 2 servings Nuzest 'Just Natural' Protein
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Cardamom
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
Maple Coconut Frosting (optional!)
- 1/2 cup Maple Syrup
- 1/2 cup Coconut Butter
Preheat you oven to 350 degrees F. Line or grease 12 muffin tins and set them side.
With an electric mixer, beat together all the wet ingredients until light and fluffy – about 1.5-2 minutes on high speed.
Add in the dry ingredients into the wet and stir them together until fully incorporated – about 1 minute.
Evenly distribute the batter into your prepared muffin tins and bake them in your preheated oven for 21-23 minutes.
Let them cool for 10-15 minutes before trying to remove them from the muffin tin. Top with optional frosting for some extra sweetness.
In a small saucepan over the lowest heat, add the coconut butter. Frequently stir the butter until it has completely melted – about 10 minutes.
Add in the maple syrup and continue to stir until the two are fully combined.
Top each muffin with a dollop of deliciousness and enjoy! These muffins are best kept in an airtight container chilled in the fridge for up-to 5 days.
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