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