The other day my friend Seraphine came over for lunch. Seraphine is an excellent cook and although she and her family are not gluten free, she likes to limit the amount of wheat her family eats.I knew these muffins would be perfect to serve to her. I was really pleased when she raved about them and asked for the recipe.
It seems that many people are trying to cut back on wheat or grains for a variety of health reasons. Some are following lower carbohydrate diets for weight loss , some want to limit the amount of flour and sugar in their diet to regulate stable blood sugars, others feel that grain and flour is unhealthy, and yet others need to follow a gluten free diet as I do.
It seems no matter what the health problem, reducing or eliminating sugar and flour is part of the answer. It makes sense. We are a nation that eats way too much sugar and way too many processed products made with flour. We are also a nation where diabetes, heart disease, and high blood pressure are on the rise; and they all respond to changes in diet.
Homemade flourless snacks are a better alternative than store bought packaged products, especially when they are this easy to make.
The muffins are light and spongy and very flavorful. I especially feel good serving them to my grandkids ( who are not gluten free, but adore these muffins). I like them because they are high in protein, low in sugar, and rich in healthy fats. It's a nutrient rich snack for everyone.
You could make them with many variations as well.
- Use any kind of nut butter (natural almond butter worked the best for me- if you use peanut butter, use the natural -not real smooth commercial kind) )
- Use Sun Butter
- Add raisins
- Cocoa powder - 1/4 cup cocoa powder) + 2 Tablespoons almond or coconut milk)
- Chocolate chips ( ok , anything rocks with chocolate)
Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers
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