One of my absolute favorite things to do is to create dessert recipes that are gluten free, dairy free, and refined sugar free. I’m always on the hunt to find the perfect healthier substitute for not so healthy ingredients!
(Lucky for you, I have a list of my favorite sweet and savory healthy ingredient substitutes listed in this blog post! )
But this is also a tricky task for me because I almost never follow recipes to a T. I just like to play around and do my own thing in the kitchen! But unlike cooking, baking is actually a science and 1 wrong move can totally screw up a recipe.
So I decided to not take such a gamble and to try to learn a little bit about the science behind baking. Turns out there are very specific ratios to follow depending on what type of dessert you’re making! Especially when it comes to flour vs. fats vs. sugar. However… if you know me, you know I like to keep sugar to a minimum where I can to help prevent my skin from breaking out (to learn more about how I cured my hormonal acne naturally, listen to the Ask Abbey Podcast Episode #8). This makes creating healthier desserts difficult because there isn’t really a substitute for the texture of sugar!
That means I still have to improvise a little bit, and if a dessert turns out like let’s say… 80% how I imagined it to, I’m one happy girl.
The first recipe I wanted to create testing out these new rules of baking was banana oatmeal chocolate chunk cookies. I could tell when I was done mixing all of my ingredients together that cookies were not going to happen… so that brings us to this blog post where I will be sharing with you my recipe for absolutely delicious paleo (gluten free, dairy free, refined sugar free) muffins! Cookies gone wrong that just so happened to turn into the best freakin’ muffins ever!
Can I get a drumroll for these bad boys please… (because I literally did the classic mouth full of gooey chocolatey muffin “ohhhhh my godddd” when I took the my first bite)
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 2 tbsp Coconut Sugar
- 1 Large Banana (about 1/2 cup)
- 1 tbsp Unrefined Coconut Oil
- 2 tbsp Natural Nut Butter of choice (I used Peanut Butter)
- 2 Eggs
- 1/3 + 1/4 Cup Rolled Oats
- 1/4 tsp Pink Himalayan Sea Salt
- 1/2 tsp Baking Soda
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1 tsp Vanilla
- 1 cup Chocolate Chunks*
*I used Daiya dairy free Chocolate Chunks, which do have some refined sugar in them. You can totally use bakers chocolate chunks instead if this is a major concern for you!
- Preheat your oven 350 degrees
- In a small bowl, mix the Almond Flour, Coconut Flour, Baking Soda, Salt, Cinnamon and Nutmeg
- In a large bowl, mash the Banana until smooth and whisk in the Coconut Sugar, Coconut Oil, Nut Butter and Vanilla
- Whisk Eggs into the large bowl mixture one at a time
- Beat in the Flour mixture from the small bowl gradually
- Mix in Oats gradually
- Mix in Chocolate Chunks
- Scoop mixture into muffin tins
- Bake in the oven at 350 for 15-17 minutes, or until golden brown
- Top with cracked Sea Salt and more Chocolate Chunks if you’re feeling #extra
And viola! You have yourself some amazingly tasty muffins that aren’t a bomb of refined flour and sugar. We love!
Don’t forget to tag me in your recipe recreations!
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