PSA: You can now pre-order the fall YBC Mantra Box! We have two spots left at our Italy yoga retreat, but if online is more your jam, we now have video bundles available for all levels, or if you're local, we're putting on an arm balance workshop in Connecticut. Don't forget that you'll get a free gift when you screenshot your review of our app to Lauren. And lastly, our book, Namaslay, is available for preorder.
In today's food post, our amazing intern Madison is sharing a recipe for a healthy Paleo breakfast muffin. Hope you enjoy! xoCandace
Many people interpret health-consciousness through the language of restriction. "I can't eat dessert." "That food has too many carbs."
Adopting actual, defined diet regimens like gluten-free, vegetarian, or Paleo creates exaggerated perceptions of limitation. But here's the thing- you can almost always circumvent dietary restrictions with a little creativity. Rather than focusing on what you can't eat, consider the ways you can reinvent your previous indulgences, creating healthy, guilt-free alternatives. I took a swing at reinvention myself with these Paleo breakfast muffins. They're savory, spongey, and use ingredients dense in nutrients and low on the glycemic index.
*Vocab recap: the glycemic index measures how quickly sugars in foods make the blood pressure rise after they are consumed
Here are the ingredients you need to make eight of these delish paleo treats:
For the batter:
For the topping:
- 1/2 cup of coconut oil
- 2 tablespoons of cacao powder
- 2 tablespoons of ground cinnamon
- 1/4 cup of coconut sugar
- 1/4 cup of chopped up almonds (you can also buy sliced)
So to start, preheat your oven to 350. While waiting for things to get toasty, mix the almond flour and baking soda together in your food processor. Then add your wet ingredients: eggs, coconut oil, and honey. Pulse until creamy.
Then, get a minor arm workout in by chopping some almonds up (or save time by using pre-sliced) and throw them in a mixing bowl. Add coconut oil (this should be relatively melted for easy mixing), cocoa powder, cinnamon, and coconut sugar. Stir away.
Coat your muffin pan in coconut oil to avoid any sticking. Fill each cup about 1/2 full with the batter. Then take the cup all the way to 2/3rds full by adding the almond topping. Place it in the oven and then set a timer for 25 min. When the timer goes off, check 'em out to make sure they are all the way cooked. If not, stick them back into the oven for 5 to 10 min. When they're good and ready, let the little guys cool off for a bit before chowing down.
And there you have it. A super quick and easy recipe for paleo breakfast muffins. A nice way to indulge while still eating whole foods that have not been stripped of vital nutrients.
As an FYI, I've included the macros per serving below:
- Calories: 494
- Fat: 9.9
- Carbs: 32.7
- Protein: 9.8
Admittedly, some of those numbers are higher than your typical breakfast-fare. But remember, it's not just about the numbers; it's also about quality of the ingredients. Plus, those high numbers make these muffins perfect for those refeed days Candace and I are so obsessed with #carbs.
Tell us about some of your favorite healthy alternatives to conventional desserts and snack foods in the comments below!