Recipe of the Week

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What you need:

1/2 TBSP Flax meal

1 1/4 TBSP Cold Water

1/2 tsp Baking soda

1/2 TBSP Baking powder

1 1/2 Bananas (smashed)

1/2 tsp Vanilla extract

1 1/2 TBSP Grapeseed oil

2 TBSP Sugar free maple syrup

1/4 tsp cinnamon

1/4 tsp sea salt

1/8c. Coconut sugar 

1/3c + 2 TBSP Unsweetened almond milk

1/2c. + 2 TBSP Buckwheat flour

1/2c. + 2 TBSP Old fashioned oats

1/2c. Chopped walnuts

2 TBSP Additional walnuts

Swerve brown sugar


Large mixing bowl

Fork & spoon

Cupcake/muffin mold

Cupcake/muffin liners






Directions:

  1. Combine water and flax meal in a large bowl. Set aside for a couple minutes.
  2. Preheat oven to 375 degrees.
  3. Slowly add in remaining ingredients, stirring occasionally.
  4. Line six muffin/cupcake molds with muffin liner.
  5. Evenly pour muffin batter into the six liners.
  6. Sprinkle remaining 2 TBSP (or more) of walnuts on top of the six muffins.
  7. Sprinkle the Swerve brown sugar on top of the walnuts.
  8. Place in oven for 25 minutes at 375.
  9. Cool and enjoy! 


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