Peggy K’s Chill-Out Cherry Almond Muffins

Hi there everyone! 

Welcome to Autumn! I am actually thrilled to be back in action and I am hoping I can get myself back into the swing of blogging so I can share some yummy yummy recipes with all of you. 

Peggy K is such an inspiration. I recently picked up a copy of her new book, “Kitchen Cures” and was inspired by all the cures hiding around in my kitchen. Who knew that simple household ingredients when mindfully combined can create such a perfect treat? I decided my family needed to try Peggy’s Chill-Out Cherry Almond Muffins especially since we’ve all been feeling on edge (mercury must be in retrograde). These muffins were PERFECT in every way. I assure you that these muffins will keep you cool, calm, collected and reaching for more! 

EGG ALTERNATIVE
1 Tbsp. ground chia 
4 Tbsp. water 

BUTTER ALTERNATIVE
1 ripe banana
2 Tbsp. coconut oil
1/2 cup almond butter (we did almond since my dad is allergic to walnuts)

MILK ALTERNATIVE
1 cup almond milk

SUGAR ALTERNATIVE
1/2 cup coconut sugar ( I used Grade B Maple Syrup) 

FLOUR ALTERNATIVE
1 cup brown rice flour
3 Tbsp. maca powder(or 3 additional Tbsp. brown rice flour)

HEARTY GRAIN
1 cup oatmeal

ESSENTIAL DRY INGREDIENTS
1 tsp. baking powder
1 tsp. non-aluminum baking 
soda 
1/2 tsp. salt (I used himalayan pink salt)

FLAVORING INGREDIENTS
1 tsp. vanilla extract

GOODIES
1/2 cup slivered almonds
1/2 cup dried cherries

HOW TO MAKE IT
1 Preheat the oven to 350° F. 
2 Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form. 
3 Mash banana in large bowl (or prepare fruit/veggie purée of choice) then add coconut oil, nut butter, sugar alternative, milk alternative, and flavoring ingredients of choice, and stir to mix. 4 Grease large muffin tins with coconut oil. Drop in batter and bake for 25 to 30 minutes, until toothpick comes out clean.

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