Healthy Breakfast Muffins - Fiber-rich Raspberries Keep Your Intestines Moving And Your Belly Flat. by Venus Akers - Musely
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Healthy Breakfast Muffins - Fiber-rich Raspberries Keep Your Intestines Moving And Your Belly Flat.

posted in Food & Drink
10/23/2014
  • Toasted Almond Raspberry Muffins

    Ingredients:
    • 3/4 cup almond flour
    • 1 cup brown rice flour
    • 1/4 cup ground flaxseed
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cardamom
    • 2 large eggs
    • 3/4 cup nonfat Greek yogurt
    • 1/2 cup pure maple syrup
    • 3 tablespoons extra-virgin olive oil
    • 6 ounces (about 11/2 cups) small raspberries

  • 1. “Preheat the oven to 375°F. Line 12 cups of a muffin tin with paper liners.
    2. Spread out the almond flour on a baking sheet and bake, stirring once or twice, for 5 to 7 minutes (depending on how thinly you spread the almond flour), or until lightly toasted. Let cool for a minute on the baking sheet, then transfer to a bowl.
    3. Add the brown rice flour, flaxseed, baking powder, baking soda, salt, and cardamom to the almond flour and whisk well to combine. With a mixer on low speed, add the eggs, yogurt, maple syrup, and oil and mix until just combined. Fold in the raspberries.

  • 4. Divide the batter among the muffin cups. Bake for 15 to 17 minutes, or until browned on top and a wooden pick inserted in the center of a muffin comes out clean. Cool the muffins on a rack.

  • Per muffin: 190 calories • 5g protein • 9g fat (1g saturated) • 2.5g fiber • 24g carbohydrate • 317mg sodi”“sodium • 27mg magnesium
    If you have gluten issues: Choose a gluten-free brand of Greek yogurt.

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