muffins Archives - Amazing Health Advances

Beyond Keto Cacao Pumpkin Muffins

The AHA! Team — Wed, 15 May 2024 08:09:36 +0000

Dr. Don Colbert – Pumpkin recipes are one of the best blessings of Autumn. When you use real pumpkin puree and ingredients, you get nutrients that fortify your body from your head to your toes. And, our Beyond Keto Cacao Pumpkin Muffins are full of pumpkin! Ready to try them yourself? They boost real pumpkin, healthy coconut flour, pumpkin spice, cacao nibs and more. Here’s how to make them and why you should. Delicious Beyond Keto Cacao Pumpkin Muffins Ingredients 1 tablespoon avocado or olive oil for the muffin liners 4 large eggs ½ cup organic pure pumpkin puree 4 tablespoons unsalted butter (melted and slightly cooled) 3/4 teaspoon organic liquid stevia (equals about ⅓ cup sugar) 2 teaspoons real vanilla extract 1.5 teaspoons pumpkin spice 6 tablespoons coconut flour 1/4 teaspoon sea salt 1 teaspoon baking powder 1/4 cup cacao nibs OR coconut flakes Instructions Preheat oven to 350°F. Line 6 muffin cups with foil or silicone liners. Spray or wipe liners with oil to prevent sticking (coconut flour can stick especially if you use paper liners). Set aside. Whisk eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon in a medium bowl. Add in the coconut flour and salt, mixing patiently until very smooth. Then, mix in the baking powder. Finally, fold in cacao nibs or coconut flakes. Using a 4-tablespoon scoop (1/4 cup), scoop and pour the batter into the prepared muffin cups. Bake muffins until they are set and a toothpick inserted in their center comes out clean, 22-25 minutes. Transfer the muffins to a cooling rack and cool them completely before enjoying them (if they look odd to start, don’t worry – their texture significantly improves as they cool). Muffins can be stored in a sealed container for up to 5 days (but they won’t last!). They also freeze well up to 3 months. Enjoy! Nutrition info (1 muffin): 196 calories, 15 grams fat, 9 grams saturated fats, 4.5 gm net carbs (10.5 grams total carbs, 6 grams fiber), 6 grams protein, 3 grams protein Health Benefits of Cacao Pumpkin Muffins One of the best parts of Autumn is pumpkin. These days, we find it everywhere. In our coffee, in our soups, and certainly in our snacks. Fortunately, offers amazing health benefits (1). Here’s what pumpkin has for your body: 1. Antioxidants Pumpkin contains alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin. These are strong antioxidants, and they will work together to fight free radicals, reduce the risk of cancer, promote heart health, reduce cholesterol-plaque formations, and preserve eye health. In fact, when pumpkins are analyzed, lutein is the most abundant carotenoid therein (2). Lutein and the other carotenoids can protect body organs and tissue from free radical damage and oxidative stress. This is incredibly beneficial as oxidative damages are always related to cancer, premature aging, cataracts, age-related macular degeneration, atherosclerosis, and a series of other degenerative diseases (3). 2. Anti-Inflammatory Nutrients The cell walls of pumpkin contain pectin. Pectin contains components that are highly anti-inflammatory. How does this help you? Anti-inflammatory diets can improve many chronic diseases and symptoms. These include heart disease, joint pain, arthritis, diabetes, metabolic syndrome, asthma, and more. 3. Cellular Health The flesh of the pumpkin is not the only valuable component. Pumpkin seed oil is highly nutritious and beneficial to the body. In fact, pumpkin seed oil has specifically been shown to reduce the risk of cellular overgrowth and unhealth in the prostate, breast, colorectal, gastric, joints, heart, and lungs (4, 5, 6). Amazing! This is a great reason to also buy whole pumpkins, roast, and eat the seeds! 4. Heart-Health Components Pumpkin seeds also contain phytosterols. Phytosterols are the components used in cholesterol-lowering supplements, functional foods, and more. They are often termed plant sterols. What’s more, the carotenoids in pumpkin flesh can protect the heart and other body organs and tissue from free radical damage, oxidative stress, and plaque formation (3). 5. High Energy and More Nutrients Additionally, pumpkin is a great source of fiber, monounsaturated fats, omega-3s, B-vitamins, and copper. B-Vitamins and Copper both play a part in energy production, and can make a difference in your get-up-and-go! Pumpkin Spice Nutrition In addition, the spices used in our homemade pumpkin spice recipe are no nutrition slouches. Individually and together, cinnamon, cloves, nutmeg, and ginger provide anti-inflammatory, digestion, brain, circulation, heart health, anti-cancer, anti-bacterial, and other health benefits. Additionally, it fights free radicals and oxidative stress. Read all about them, and learn how to make your own homemade pumpkin spice here. Cacao Nutrition Lastly, cacao nibs are great for full-body health. In fact, their polyphenols can provide benefits to your heart, brain, and energy levels. Cocoa nibs promote reduced inflammation, reduced oxidative stress and free radicals, cellular health, and neurodegenerative protection. Bottom Line It simply doesn’t get better than this: amazing flavor and amazing health benefits! Our Beyond Keto Pumpkin Muffins are just what the doctor ordered for Autumn. Enjoy! To read the original article click here.

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Healthy Lemon Poppy Seed Muffins Recipe

AHA Publisher — Tue, 07 Dec 2021 08:00:52 +0000

Dr. Josh Axe, DC, DNM, CN – Muffins are versatile and warming, and this lemon poppy seed muffins recipe is delicious and nutritious. Trust me, these healthy lemon poppy seed muffins need to be made in your kitchen. They’re excellent for breakfast or dessert and are extremely easy to make with nutritious ingredients. Using goat milk yogurt adds protein and creaminess and is usually better tolerated by the body than cow’s milk. The gluten-free flour also keeps this Paleo-friendly and means those with a gluten intolerance can enjoy it, too. Key Ingredients Many lemon poppy seed muffins recipes can pile up the calories pretty quickly with less-than-ideal ingredients. Not these. I keep mine nutritious thanks to some of these key players: Coconut sugar — Instead of refined sugar, coconut sugar helps cut back on the negative effects of sugar while providing some additional benefits for the gut. Eggs — As the basis of most baking recipes, the benefits of eggs include packing a protein punch that supports skin, eye, heart and brain health. Gluten-free flour — To keep these lemon poppy seed muffins friendly for those with celiac or gluten intolerance, gluten-free flour does the trick. It’s easier on the gut so baking can truly be for everyone. Poppy seeds — You can’t make a poppy seed muffin without poppy seeds, and that’s a good thing thanks to all poppy seeds nutrition has to offer. Low in carbs but high in manganese, fiber, healthy fats, calcium, phosphorus and magnesium, poppy seeds bump the flavor and nutrition. Lemons — A vitamin C powerhouse, the benefits of lemons include boosting immunity, protecting the heart, combating disease, preventing kidney stones, increasing iron absorption and improving skin health. How to Make Lemon Poppy Seed Muffins Let’s get these gluten-free lemon poppy seed muffins in the oven. Speaking of the oven, preheat it to 350 degrees Fahrenheit. In a bowl, cream together the milk and coconut sugar — so much better than refined white sugar. Then slowly add in the egg yolks one at a time, mixing well after each addition. Then, in a separate bowl, mix together the dry ingredients, and add in the poppy seed and lemon zest. Please use fresh lemon zest — it gives these lemon poppy seed muffins their distinctive flavor and tastes so good! Next, combine all the mixtures together — slowly, stirring continuously, letting the ingredients meld together without overworking the batter. Add in the yogurt, lemon juice and vanilla to the whole mix. In a separate bowl, beat the egg whites until soft peaks form, and then fold these into the batter. The eggs keep these healthy lemon poppy seed muffins light and fluffy. Finally, fill the lined muffin tins, and bake for 20–25 minutes. How simple was it to make these lemon poppy seed muffins? They’re excellent to serve at brunch, on special occasions or to take into the office — or just to enjoy with the family! I know you’ll love these lemon poppy seed muffins as much as I do. Similar Recipes Here are some more versatile muffin recipes to try: Gluten-Free Blueberry Muffins Recipe Healthy Apple Cinnamon Muffins Recipe Banana Nut Muffins Recipe Paleo Muffins with Almond Meal and Cacao Nibs Healthy Bran Muffin Recipe (with Raisins) Healthy Lemon Poppy Seed Muffins Recipe These healthy lemon poppy seed muffins are delicious for breakfast or dessert and are extremely easy to make with nutritious ingredients. INGREDIENTS ½ cup butter, softened ⅔ cup coconut sugar 2 eggs, separated 1⅓ cups gluten-free flour 1 teaspoon baking powder ½ teaspoon baking soda 3–4 tablespoons poppyseeds Zest of 2 lemons ¼ teaspoon sea salt ½ cup goat milk yogurt 2 tablespoons lemon juice 1 teaspoon vanilla extract INSTRUCTIONS Preheat oven to 350 degrees F. In a bowl, cream butter and sugar. Add egg yolks one at time and mix well after each addition. In a separate bowl, mix dry ingredients, poppy seed and lemon zest. Combine all mixtures but add them together slowly, mixing continuously. Add yogurt, lemon juice and vanilla. In a separate bowl, beat egg whites until soft peaks form and fold them into muffin batter. Fill lined muffin tins and bake for 20–25 minutes. To read the original article click here.

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Paleo Muffins with Almond Meal and Cacao Nibs

AHA Publisher — Thu, 27 May 2021 07:00:10 +0000

Dr. Josh Axe, DC, DMN, CNS – Muffins are a great way to get in a quick breakfast or enjoy a hearty snack. But good luck finding a healthy, already-made muffin. For starters, just one muffin might set you back hundreds of calories, with heaps of refined sugar and other unsavory ingredients. And if you need a gluten-free muffin, you’re often better off eating cardboard — those muffins have no taste! Luckily, we can make these Paleo Muffins your new go-to healthy snack. These yummy treats have it all: They’re ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. We use almond meal instead of flour and add sweetness with maple syrup, coconut sugar or stevia. Yum! How to Make Paleo Muffins We start by preheating the oven to 375 F. Then in a large mixing bowl, whisk the eggs. You know they’re ready once they lightened up in color. Add the remaining wet ingredients to the bowl and then whisk them into the eggs until they’re all mixed up. I especially love that these Paleo muffins have ground flaxseeds in them, keeping you full longer. Now grab a medium bowl and combine the dry ingredients in it. Once they’re mixed up well, add these dry ingredients into your larger bowl with the wet ingredients. Give everything a few good stirs before letting the Paleo muffin batter sit for a few minutes. Add paper liners to your muffin pan and fill each muffin cup 3/4 of the way. We want to leave some room for the muffins to puff up and expand while they bake. Slide the muffins into the oven, and bake for 13–15 minutes or until the muffin tops are a nice golden brown. How easy were these Paleo Muffins to prepare? They’re a great recipe to let your kids help out with, too. Give them a wooden spoon and let ’em stir! And if you’re feeling extra naughty or want these muffins to be more of a dessert, you can even replace half the cacao nibs with chocolate chips. I hope you enjoy these Paleo muffins! Paleo Muffins with Almond Meal and Cacao Nibs DESCRIPTION These Paleo Muffins have it all: ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. INGREDIENTS 3 eggs ¼ cup coconut oil, liquefied ¼ cup maple syrup OR ½ dropper of liquid vanilla stevia OR 2 tablespoons coconut sugar 1 teaspoon vanilla extract ⅛ teaspoon apple cider vinegar 1 cup almond meal 3 tablespoons arrowroot starch 1½ tablespoons ground flaxseed 1 teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon sea salt ½ cup cacao nibs INSTRUCTIONS Heat the oven to 375 F. In a large mixing bowl, whisk the eggs until they’re lighter in color. Add the remaining wet ingredients and whisk together. In a medium bowl, whisk the dry ingredients together until well mixed. Add the dry ingredients to the wet ingredients. Stir to combine thoroughly, then let the mixture sit for 2 minutes. Add paper liners to a muffin pan. Fill each muffin cup 3/4 full and bake for 13–15 minutes or until golden brown. To read the original article click here. For more articles from Dr. Axe click here.

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