I have spent countless hours trolling the Detoxinista site and have made a list of all the ones I want to try. Normally I could live on cheese, vegetables, chocolate and coffee...but with the Danish Exchange Student living with us now, I am forced to actually come up with, and provide proper meals. Fortunately she likes cooking and is always asking what she can do to help - I might just survive this experience! We tried the avocado chocolate pudding - it was phenomenal and really tastes like the best chocolate pudding ever. I don't like avocados but I couldn't even taste them in this. The site also includes recipes for cauliflower pizza crust, spaghetti squash 'pasta' casserole, and vegan/gluten free mac & cheese. There is something for everyone, gluten free, celiac, paleo, low carb and how about...simply hungry!
I was looking for something we could make that would be easy for us to take in the morning, rushing for school, starving between meals (I had no idea how much teenagers eat) or when I just can't see myself putting a meal on the table. I found these yummy looking muffins and decided to give them a try...
Raspberry Chocolate Chip Muffins (Grain-free)
- 2 cups almond flour (store-bought or homemade)
- 2 whole eggs
- ¼ cup coconut oil, softened (butter works, too)
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup fresh raspberries (or thawed from frozen)
- ½ cup chocolate chips
- 12 muffin liners
- Preheat oven to 350F and line a muffin tin with 12 paper liners.
- Combine all the ingredients– except for the raspberries and chocolate chips– and mix well, until the batter is a uniform consistency.
- Gently fold in the raspberries and chocolate chips, until they are spread throughout the batter.
- Using a ¼ cup to measure, drop batter into muffin liners and bake for 15 minutes at 350F, turning the pan halfway through for even baking. The final muffins should be golden brown around the edges and firm in the center.
- Allow to cool in the pan for 15 minutes, then remove to cool completely.
These came together quickly and I had them in the oven in under 5 minutes. The mixture seemed very thick, much thicker than it looks on the Detoxinista website, but they taste good and held up well. We will be keeping these in the food rotation with some variations from time to time. Bananas and peanut butter perhaps?
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Have a fabulous day!