Brain-Healthy Muffins

Course: Breakfast, Dessert, Snack

Ingredients

  • 2 cups almond meal aka almond flour
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 4 eggs
  • 1 cup ripe banana mashed
  • 1 cup cooked fresh squash, pumpkin, or sweet potato canned or frozen
  • 1/4 cup olive oil
  • optional: chopped walnuts, blueberries, cranberries, lemon zest, pumpkin pie spices, lemon zest, poppy seeds, unsweetened chocolate, or anything else you'd like

Instructions

  • Preheat oven to 400°F. Place unbleached muffin papers in muffin tin. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil in a food processor or blender, or beat them by hand. Stir them into the eggs. (All wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.) Stir wet ingredients into dry ingredients, and mix. Stir in any optional ingredients. Fill muffin tins to very top. Bake for 20-25 minutes or until tester comes out clean.
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Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971

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Image Credit Elaine Boucher

Within each person shines an inner light that illuminates our path and is the source of hope. Illness, trauma, suffering and grief can diminish the light and shroud hope. I am a catalyst for hope and change, offering a way to rekindle this inner light.


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