These ‘bombs’ are ‘the bomb,’ a completely satisfying, healthy anti-inflammatory alternative to muffins! Plus - the bananas and raw cacao powder contain the amino acid tryptophan, which gets converted to 5-HTP in the brain which in turn is converted to serotonin (a relaxing neurotransmitter) and melatonin! Ahhh, peace out!
1 cup fresh or frozen blueberries and or raspberries
¼ cup goji berries
½ cup walnuts, coarsely chopped
½ cup carob chips
A splash of love
1
Preheat oven to 375 F/190 C. Place 24 muffin papers into your muffin baking pan. Combine oats, almond flour, ground chia seed, raw cacao powder, baking powder, baking soda and salt in a large bowl. Mix well and set aside.
2
In a medium bowl, whisk together egg, coconut oil and bananas.
3
Add banana mixture to dry ingredients and stir to moisten.
4
Gently fold in both berries, walnuts and carob chips. Divide batter into muffin tins and bake for 20 minutes 20 Minutes or until done.
{GF/DF}
Ingredients
1 cup non-GMO organic whole oats (not quick oats)
1 ½ cup almond flour
½ cup ground chia seed
2 tablespoons raw cacao powder
½ teaspoon baking powder
1 teaspoon aluminum-free baking soda
½ teaspoon Himalayan sea salt
1 egg
¼ cup coconut oil, gently heated
4 mashed ripe bananas
1 cup fresh or frozen blueberries and or raspberries
¼ cup goji berries
½ cup walnuts, coarsely chopped
½ cup carob chips
A splash of love
Directions
1
Preheat oven to 375 F/190 C. Place 24 muffin papers into your muffin baking pan. Combine oats, almond flour, ground chia seed, raw cacao powder, baking powder, baking soda and salt in a large bowl. Mix well and set aside.
2
In a medium bowl, whisk together egg, coconut oil and bananas.
3
Add banana mixture to dry ingredients and stir to moisten.
4
Gently fold in both berries, walnuts and carob chips. Divide batter into muffin tins and bake for 20 minutes 20 Minutes or until done.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS