Pregnancy comes with its set of cravings and this time around I’ve been craving carbs and sweets. Bread and rice and everything sweet! I know, the perfect combo of disaster for my body. So that’s how these muffins came into existence, my search to fulfill my craving for carbs and sweets while still keeping it “healthy”.
They’re gluten-free, full of protein and fiber, with no added sugar. They’re also vegan and still Ayurvedic. Ayurveda stresses the importance of food combining, you can read more about it here. Combining fruit with other foods is usually a no-no in Ayurveda as it can affect your digestion, but in this case, I baked the fruit and this changes its digestive properties. When you cook or bake fruit, it is said to be digested by the fire used in the cooking process and thus is more digestible. Still not the most ideal way of eating fruit, but cravings trump that!
Hope you enjoy this super easy recipe 🙂
Namaste.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
mini muffins
|
- 3 cups almond flour
- 1/4 tsp salt
- 1 1/4 tsp baking soda
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 4-5 ripe bananas, mashed approx. 2 cups
- 3 flax eggs 1 tbsp flax seeds + 3 tbsp water = 1 flax egg (chill in refrigerator for at least 15 minutes until jelly-like)
- 1/4 tsp ginger powder
- 1/4 tsp ground cinnamon powder
Ingredients
|
|
- Pre-heat oven to 350F.
- In a large bowl, mix together all of the dry ingredients (almond flour, salt, ginger powder, cinnamon powder, and baking soda).
- In a separate medium sized bowl, whisk together wet ingredients (flax eggs, oil, and vanilla extract). Once combined, stir in mashed bananas.
- Slowly add in blueberries and stir.
- Pour batter into muffin molds filling up to the rim.
- Bake at 350F for 18-20 minutes.
