Clean Eating Muffins

My kids LOVE muffins!  This is terrible for me and my clean eating habits.  I still adore sweets, and I try not to keep temptations in the house that I want to eat.  I also hate being that mom that always says no, because I can't have it!  We decided to come up with a compromise!  I created this Clean Eating Muffin recipe to solve this struggle.

It's funny, because my kids don't mind when I tweak recipes and make them healthier.  Most of the time, they never comment that they are different.  I guess I am very lucky in that regard.  After baking the muffins, both kids had one for dessert.  They each wanted more, so I'd say we have success!  

This batter for this recipe will be crumbly!  You did not miss any ingredients or do something wrong. They firm up once they are cooled.  For the recipe, I chose to combine coconut flour and almond flour.  The texture of the almond flour alone is a bit too course for me, but the coconut won't allow things to come together if used in isolation.  I combined the two, and we enjoyed the result.  I found the coconut flour in a local health food store.  We live outside of a pretty small town.  If I can find it, I'm sure almost anyone can!  If you can't or don't want to track it down, you can use just almond flour.  I would probably add a bit more yogurt or a tablespoon of almond or regular milk to loosen it up a bit.  I found my almond flour at Walmart, so that should be easily located.  I hope you enjoy it!

I did some scouring of the internet to figure out how to categorize this.  I do the best I can with composed recipes, because it is hard to know exactly how to count it!  I found from Autumn Calabrese that the flour is counted as 1/2 blue and 1/2 yellow.  I would also count it as a tsp and if you go to the quarter container - 1/4 purple and 1/4 red.  If you use chocolate chips, don't forget to add them in too!

Clean Eating Muffins

3/4 cup Almond Flour

3/4 cup Coconut Flour

1 Tbsp Baking Soda

1/4 tsp Pink Himalayan Salt

3 Ripe Bananans

1 Tbsp Pure Vanilla Extract

1 Tbsp Melted Coconut Oil

2 Eggs

1/4 cup Greek Yogurt

1 tsp Cinnamon

Mix-ins of your choice (dark chocolate chips, blueberries, strawberries, blackberries, raspberries, peaches, apples, nuts, etc.)

1 - Preheat oven to 350 degrees.

2 - Combine flours, baking soda and salt.  Stir and set aside.

3 - Mash bananas.

4 - Add vanilla, coconut oil, eggs, yogurt and cinnamon and mix well.

5 - Add dry ingredients and mix.  

6 - Batter will be crumbly.  

7 - Spoon batter into lined cupcake pan.  Fill 3/4 full.

8 - Add you mix-ins and push them into the muffins.

9 - Bake on 350 for 12-15 minutes.