Ok, confession, I'm totally on the soul-cycle train- or bike I should say. 

I always loved going to fitness classes (even though I hate what they do to my wallet), but spin has been the current obsession due to cookie-monster, who should better be re-named, protein-bite-only-rice-cakes-please monster's liking to the class.

I would have never thought 4 years ago that we would be going to spin together- I guess my constant blabbering about health and wellness finally got to him- or some convincing article on the internet- but I'll still be taking the credit. 

This week I'll be chatting with people about how to kickstart a healthy lifestyle and how that looks different for everyone- we all have different goals and needs. And with that- my first tip is cooking at home- need inspiration? Check out my breakfast meal prep guide!

xx Han

Servings: 10 muffins


  • 1/3 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/3 cup melted ghee 
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/4 cup almond flour
  • 1 cup gluten-free flour 
  • 1/4 cup unsweetened almond milk or non-dairy milk of choice. 
  • 1 tablespoon chia seeds
  • 1 cup fresh raspberries 


  1. Preheat your oven to 350 degrees and line a muffin pan with liners.
  2. Combine the melted ghee with the coconut sugar, maple syrup and lemon zest.
  3. Next, mix in the vanilla, lemon juice, and eggs.
  4. Fold in the almond flour and baking soda.
  5. Then add in the flour. Once mixed well, add in the diary-free milk. 
  6. Lastly, add in the chia seeds and raspberries. 
  7. Fill the muffin pan 3/4 of the way full and bake for 40 minutes.
  8. Enjoy!