PHRECIPE

Strawberry, Banana and Nut Butter Muffins



Prep Time: 40 minutes
Yield: 9 large or 12 small muffins

Ingredients

• 1 cup whole grain spelt flour

• 3/4 cup unbleached white flour

• 1/4 tsp. Himalayan sea salt

• 1/2 tsp. ground cinnamon

• 1/2 cup Sucanat (or brown sugar)

• 1/2 cup toasted pecans

• 1 tsp. baking soda

• 1/2 tsp. aluminum-free baking powder

• 1.5 tbsp. ground chia seed (or flax) and 1/4 cup water

• 1.25 cup almond milk

• 2 heaping tbsp. coconut butter

• 3 tbsp. nut butter

• 2 tbsp. pure maple syrup

• 1 large banana mashed, left a bit chunky

• 3/4 cup strawberries, chopped

Directions:

1. Preheat oven to 375F

2. Grease a muffin tin and set aside.

3. In a small bowl, mix the ground chia and water and set aside.

4. In a large bowl, mix all dry ingredients (flours, salt, cinnamon, Sucanat, pecans, baking soda and powder). Set aside.

5. In a medium sized bowl, mix all wet ingredients (chia and water mixture, milk, warmed coconut butter, nut butter, maple syrup). Mix well.

6. Add wet to dry and stir.

7. Fold in chopped strawberries, reserving 1/4 of them to sprinkle on top of muffins.

8. Scoop mixture into muffin tin and sprinkle on remaining strawberries.

9. Bake for 25 minutes.

Source: http://www.ohsheglows.com/

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