Yesssssss! The Crossfit Open is over! Back to my normal routine in the gym of meandering around for 45 minutes, working out, socializing, working out, and then shoving my face full of food. Yippee!
Anyway... I beat my goals I had set at the beginning of the open.. didn't quit...and didn't die. Overall, succesful.
This is short and sweet. I made these today and was actually impressed with myself. They aren't dry like so many paleo muffins with almond flour. Or maybe they are and I'm just used to it.
Here's the Good Stuff.. (you have to click the "read more")
Anyway... I beat my goals I had set at the beginning of the open.. didn't quit...and didn't die. Overall, succesful.
This is short and sweet. I made these today and was actually impressed with myself. They aren't dry like so many paleo muffins with almond flour. Or maybe they are and I'm just used to it.
Here's the Good Stuff.. (you have to click the "read more")
Ingredients:
1 cup coconut flour
1/2 cup almond flour
1/4 cashew flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c coconut oil, melted
3/4 c almond milk
1/2 cup + 2 tbsp honey
1/4 cup coconut sugar
3 eggs
1 ripe banana, mashed
1 cup blueberries
1/8 cup blueberries, pureed
Directions:
Preheat oven to 350
Mix all dry ingredients well. I would think that you could sub the cashew flour for any other kind of nut flour you have, but I haven't tried it. Once mixed, add coconut oil and mix well. Add eggs, almond milk, honey and coconut sugar and mix well. I used a food processor to almost liquefy the banana. Add and mix well. Add in pureed blueberries and whole blueberries.
Batter will be more thick than a typical muffin mix. Don't worry
Fill 12-16 muffin liners
Cook for 25-35 minutes, checking with a fork in the center. When it comes out without mix, they are ready.
Let cool on a cooling rack for at least 15 minutes before removing from cupcake liner.
Eat. Eat with Nutella. Eat with Butter. Eat with nothing. Just Eat Them.
1 cup coconut flour
1/2 cup almond flour
1/4 cashew flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c coconut oil, melted
3/4 c almond milk
1/2 cup + 2 tbsp honey
1/4 cup coconut sugar
3 eggs
1 ripe banana, mashed
1 cup blueberries
1/8 cup blueberries, pureed
Directions:
Preheat oven to 350
Mix all dry ingredients well. I would think that you could sub the cashew flour for any other kind of nut flour you have, but I haven't tried it. Once mixed, add coconut oil and mix well. Add eggs, almond milk, honey and coconut sugar and mix well. I used a food processor to almost liquefy the banana. Add and mix well. Add in pureed blueberries and whole blueberries.
Batter will be more thick than a typical muffin mix. Don't worry
Fill 12-16 muffin liners
Cook for 25-35 minutes, checking with a fork in the center. When it comes out without mix, they are ready.
Let cool on a cooling rack for at least 15 minutes before removing from cupcake liner.
Eat. Eat with Nutella. Eat with Butter. Eat with nothing. Just Eat Them.