Recently, I reworked the Almond Butter Muffin recipe from the Eat Deliciously, Live Vibrantly eCookbook. In preparation for a week of meal deliveries and the Beauty Food Brunch at the Brooklyn Wellness Sanctuary with wellness maven Maria Marlowe, I decided to add a little something extra fun to the mix -- probably because it's fall and I find myself missing Ye Olde Canadian maple forests. Something about September just stirs up a little twinge of patriotism in my Canuck heart.
And what says Canada more than maple syrup?
Beavers. And hockey. And maybe apologizing.
But that's it. Maple syrup is about as hilariously Canadian as you get. (More on Canadiana I love, here.) The addition of maple syrup to these semi-savory muffins lends just a tad of sweetness. These little orbs of deliciousness are a perfect grab-and-go breakfast, workout refuel or mid-afternoon snack. They're quite cakey, too, so they make for a lovely guilt-free dessert!
"Maple syrup?", you may be asking. Right. It's not something that shows up on this blog or in my cooking very often.
Being on a nearly two-year I Quit Sugar adventure, my use of sweeteners is spare. I find maple syrup to be a safe option for my sugar-addiction monster from time to time, as it's a much lower glycemic sweetener than agave or cane sugar, and also has some nutrient value. While it's nice to have a nourishing sweet-ish goodie on occasion, I find I need to monitor how much I have to avoid going to the dark sugar place. Because 1 1/2 tbsp of maple syrup are spread across 12 muffins in this recipe, the relative amount of sugar is quite low. You can feel good about that!
You can also feel good that these muffins are packed with:
- protein (thanks, almond butter!)
- fiber (thanks, flax meal!)
- omega-3 fatty acids (thanks, flax meal!)
- B Vitamins (thanks, maple syrup!)
- antioxidants (thanks, cinnamon!)
As an extra bonus, there are compounds in cinnamon that help the body use sugar more effectively, which evens out blood sugar and prevent insulin spikes.
They are also:
- grain-free and gluten-free
- made without added oil
- great to make in a batch
Here's a little peek at the Beauty Food Brunch...
One of our guests remarked that these muffins were the perfect amount of sweet: not so sweet that they'd send her into a sugar downward spiral, but also not so savory that they just taste 'healthy'. (Have you ever noticed that once you have sugar in your body, you crave it more and more and more...? It's tough. Use this for your next sugar craving to see if the gentle sweetness is enough. There's a good chance it will be!)
- 2 cups almond butter
- 3/4 tsp baking soda
- 1 1/2 tbsp lemon juice
- 5 tbsp flax meal dissolved in 1 cup hot water
- 1 1/2 tbsp Grade B maple syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1. Preheat oven to 350F.
- 2. Combine all ingredients using a hand- or stand-mixer until smooth.
- 3. Spread evenly in a muffin tray or form into small ‘rolls’ on a baking sheet.
- 4. Bake for ~30-35 minutes until a toothpick inserted in the center comes out clean.
- Store in the refrigerator for up to a week.