• Sarah Hiers

333 Morning Muffins


Never has one recipe spent so much time in the test kitchen!

We are trying our best to follow Dr. Gundry's Plant Paradox diet and I found his recipe for Cranberry Muffins. I made his muffin recipe, which was pretty tasty, but I wanted to put my own spin on the muffin recipe.

We have been testing and testing to get the right proportions of ingredients and it has felt like a never ending battle. So, there will be quantity and flavor "suggestions" with the recipe. Like a drier muffin, add less kefir. Like a more moist muffin? Stick with the 3, 3, 3 measure. (You will understand more in a bit)

I'm calling these 333 muffins because the base of the batter is all in threes. Three eggs, 1/3 cup coconut flour, 1/3 cup cranberry or carrot... You get the idea.

I'm also not calling out a flavor because you can pick your own. We love these muffins with cranberry or carrot or blueberry. Which ever you chose, its a 1/3 cup.

Recipe 3 eggs

1/3 c Goat Kefir

1/3 c Coconut Flour

1/3 c fresh cranberry minced or carrot grated or blueberry (or whatever flavor floats your boat)

1/3 c chopped nuts (we love walnuts or pecan)*

1/4 c Swerve (sugar substitute)

1/2 tsp cinnamon

1/4 tsp turmeric*

1/4 tsp salt

1 Tbs Macca

1/4 tsp baking soda

1/2 tsp salt

1 Tbs Flax seed*

Heat oven to 350. Line your muffin pan with six muffin liners.

Mix together the wet ingredients: Eggs and kefir. Add in the sugar substitute, spices, baking soda, salt and mix. Next mix in the coconut flour and fruit/nut.

Divide batter evenly in muffin tin to make six muffins.

Bake at 350 for 20 minutes and let cool for 10.

*Optional ingredients

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#muffins #glutenfree #carrotmuffin

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