recipe time!

in my continued quest to live, look and feel great, i find ways to create recipes that are friendly for a fit and low grain/low-sugar life style. one of my favorite morning treats are muffins. they are just scrumptious when most on the inside with a hint of toasted texture on top. this delicious recipe contains only almond & coconut flour, natural occurring sugars and healthy fats to make it a delightful and super healthy treat. the autumn flavors prepare us for the close of summer. enjoy! 

kabocha muffins

in a medium bowl whisk together:

3/4 cup almond flour

2 tbps coconut flour

1/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

in a larger bowl whisk together:

1 egg

1/4 cup applesauce

2 tbsp beet juice

set aside:

1 cup mashed well-steamed kabocha squash

1/2 cup very ripe banana

1) whisk together flour, salt, baking soda and cinnamon.

2) in another bowl whisk together the egg, applesauce and beet juice. add the kabocha squash and banana until combined.

3) fold in flour and mix until just combined

4) pour into nonstick muffin pans (or use cupcake tins) and bake at 350 degrees F for 30 minutes. top with nuts if desired. 

makes 6 servings at 135 calories each