As much as the health world idolizes the beauty of eating poached eggs and greens for breakfast – sometimes we just can’t hold back from our morning sweet tooth! Sometimes fluffy muffins, crunchy cereals and chewy choc-chip cookies are calling your name and the last thing on your mind is eggs and kale?!
Instead of fighting cravings, let’s embrace them! Listening to your cravings is so important and can indicate a lot about what you’re needing both emotionally and physically and can help to highlight the foods that you may have become addicted to.
If you’re craving chocolate, it could mean you’re magnesium deficient. Magnesium is available in fish, dark leafy greens and nuts. Craving sweet foods like pastries, white bread and pasta may mean that you’re chromium deficient. Chromium can be found in oats, sweet potatoes and eggs.
Thinking about cravings rationally and listening to them can help us lead healthier and happier lives. So instead of ignoring cravings, why not just make healthier choices and fill up with healthy versions of favorite foods?
I’d love to introduce you to my new delicious No More Muffin Top Muffin recipe and I’ve made sure that they’ll not only improve your gut health and waistline but also fill your daily ‘eggs and greens’ quota!
If you’re not already on the healthified sweets train, these muffins will make you jump on board! Forget the traditional, sugar-filled, gluten-packed muffins and swap to a new world of healthy, refined-sugar free and absolutely tasty muffins. There are no strange ingredients here – just healthy wholesome baking ingredients.
Who could pass up the chance to start the day with fluffy, yummy muffins? The chromium-packed eggs and vitamin-filled zucchini makes sure these beautiful muffins stay moist, while my Heal Your Gut powder (a raw vegan plant based whole food) ensures that you’re getting good gut-healing straight off the bat.
My Heal Your Gut powder is high in absorbable iron which helps to support tiredness and fatigue and it doesn’t leave you constipated like traditional synthetic iron supplements do. That way you can get your necessary iron via real plant based foody-goodness.
Magnesium-packed almond-meal is a delicious gluten-free flour that is great for baking so I threw it into the mix too. This recipe also contains a touch of butter, which contains healthy saturated fats and fat-soluble vitamins. Butter helps these baked treats stay fluffy and keep their texture. Yum!
So, make up a batch and let me know what you think? They freeze well too!
No More Muffin Top Muffins
Makes 6 large or 12 small muffins
Make these the day before and then just warm them in the oven for 10 minutes before enjoying. They’re surprising filling and full of veggie goodness. Take them as a snack to work too.
- 11/2 cups) almond meal
- 1/2 cup) toasted walnuts
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp gluten-free baking powder
- 1/4 tsp Celtic sea salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 3/4 tsp stevia powder
- 1 tbs HYG powder
- 11/2 cups grated zucchini
- 2 eggs, beaten
- 1/3 cup additive-free coconut milk
- 1/4 cup melted butter
Place zucchini in a sieve over a bowl and sprinkle with a little salt and let sit.
Line a muffin tray with muffin liners and preheat oven to 180°C
In a medium bowl, place all the dry ingredients and mix well with a wooden spoon
With your hands, very tightly squeeze the zucchini to remove any excess moisture.
In a separate bowl, whisk the eggs, coconut milk and butter together. Fold the wet mixture into the dry ingredients and then very gently stir in the zucchini.
With a spoon, carefully spoon mixture into the muffin tray liners and place into the oven for 45 minutes until cooked through- you can test with a skewer.
Let cool on a wire rack. These can be kept in the fridge for 4 days in a sealed container.