BERRY EXPLOSION MUFFINS
Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.
Provided by Joel Fuhrman, M.D.
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- In a cup, mix ground chia seeds with 1/2 cup water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and vanilla and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
- Drain the remaining strawberries and stir in, along with the blueberries and raspberries, so they are evenly distributed throughout.
- Line a 12-cup muffin pan with cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
- To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.
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