I swear you won’t believe these breakfast muffins are healthy. They’re our house favorite; easy to make, delicious to eat, and honestly hard to photograph because we go through them so quickly.
I was so excited when I finally got around to sharing these breakfast muffins because I know you will love them.
They are refined sugar free, gluten free, and dairy free. If you’re vegan, simply replace the egg with a vegan egg and the recipe still works great.
This recipe is inspired by one of my favorite cookbook authors, Shannon Leparski. I’ve shared a lot of her recipes and how they support each stage of the hormonal cycle. While these breakfast muffins are delicious at anytime, they’re particularly good during the follicular phase (the phase right after your period). The cherries are high in vitamin A, vitamin C, and vitamin B6, all of which are essential to replenish and nourish your follicles during the follicular phase.
I’ve share a number of hormone supporting recipes, supplements, and tips if you’re looking for more!
- Spicy Autumn Sweet Potato Soup (aka PMS Supporting Soup)
- Bone Broth: Why it’s So Good For You & How To Make It
- Why You Should Really EAT MORE FAT
- How Stress Could be Sabotaging Your Weightloss Goals
- Our Miscarriage Story
Healthy Cookie Dough Breakfast Muffins
Ingredients
Dry Ingredients
- 1.5 cups gluten free baking flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup melted coconut oil
- 1 egg
- 1/2 cup full-fat coconut yogurt Anitas Yogurt is my favorite
- 1/4 cup nut milk I like almond, but use what you have
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup frozen cherries
Instructions
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Combine all of the dry ingredients in a large bowl. Mix well to ensure it’s even.
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Using a mixture with a flat beater attachment, add the wet ingredients to the dry mixture one by one while mixing to integrate slowly.
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Fold in the frozen chopped cherries.
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Recipe should yield 12 cupcakes so line the cupcake tray with paper liners and use a large ice cream scoop to portion out the muffins. Bake for 15-20 minutes or until a toothpick comes out of the center clean.
Enjoy these in good health!
