333 Morning Muffins
Updated: Jan 12
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 or banana... 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, banana or blueberry. Which ever you chose, its a 1/3 cup.
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.