Healthy Wheat Almond Coconut Flaxseed Muffins! Made with a wheat and almond flour, coconut flour and ground flaxseed, these muffins have taste, texture and are filled with goodness! You don’t have to feel guilty about indulging in one of these muffins!
You guys, I never thought I’d be saying this but I will be live on The TODAY Show. . TODAY! I should be on during the 9am EST hour and will be doing a cooking segment! If you don’t know about the TODAY Food Club, click here to learn more and this was my submission and how I am on the show today. I’ll be sure to share the link later this week!
Now, on to these glorious muffins!
I was tempted to call these, “kinda sorta healthy muffins” or “almost healthy muffins” but hey, you know what, there’s no butter, no granulated sugar and I used a fabulous new wheat and almond flour, coconut flour and ground flaxseed and coconut sugar so these are about as healthy as I’m going to get!
For the most part, I try to eat as healthy as possible but dessert is my weakness. My thing is portion control, so as long as I can have a few bites I am good.
But then I got to thinking, why not make something that satisfies my sweet cravings but isn’t completely bad for me? So, I can actually eat the entire muffin.
You might notice that I loaded these muffins with chocolate chips. . it’s actually a blend of semi-sweet and bittersweet dark chocolate chips; this combination is brilliant because I think it balances the sweetness really well. I read recently that chocolate (dark chocolate) can help lower blood pressure, reduce the risk of heart disease, help control blood sugar and stress. And “chocolate is a good antioxidant, and has a good effect on inflammation.”
So, I’m loading up on the chocolate chips!
And I used this fabulous flour from White Lily.
This Wheat & Almond Flour Blend is made with Shepherd’s Grain(R) wheat to give delicious flavor to all your sweet and savory baked goods. Substitute this flour blend for traditional all-purpose flour in your recipes for a rich flavor that is moist in texture.
I’ve never seen a wheat and almond flour blend so I love this flour! I’m always adding in almond meal so this flour does the trick!
I also love that the wheat in each package of White Lily flour can be traced to the farmers who grew it. You can actually found out who grew the wheat! I absolutely loved the way these muffins tasted! They were nutty, coconut-y and chocolatey! This flour, mixed with the coconut flour and flaxseed meal and the coconut sugar and, of course the chocolate chips, these muffins were so good.
And a word on the vanilla bean paste: vanilla bean paste is “essentially a small jar of scraped-out vanilla pods, so you’re going to get that super fragrant, sweet, speckled end product with the convenience of a quick scoop of the teaspoon.” The vanilla taste is obviously intensified and wonderful.
Click here to find out where you can find this fabulous wheat & almond flour and I hope you try these muffins!!
Healthy Wheat Almond Coconut Flaxseed Muffins
Author: Hip Foodie Mom
Recipe type: Breakfast or Snack
- 1 1/4 cups White Lily Wheat & Almond Flour
- 1/2 cup coconut flour
- 1/4 cup ground flaxseed meal
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup coconut sugar
- 1 large egg
- 1/3 cup coconut oil, melted and slightly cooled
- 1 heaping teaspoon vanilla bean paste
- 1 cup milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup bittersweet dark chocolate chips
- Preheat your oven to 400 degrees and prep a 12 cup muffin pan with liners.
- Using a large bowl, whisk together the wheat & almond flour, coconut flour, ground flaxseed meal, baking powder, baking soda and salt. Set aside.
- Using a separate large mixing bowl, mix together the coconut sugar and the egg and then add in the melted coconut oil. Then, add the vanilla bean paste and the milk and mix together. Slowly add the dry ingredients into the wet and mix together until combined. Fold in the chocolate chips and divide the batter (will look like cookie dough) evenly into the prepared muffin pan. I used a cookie scoop to make it easier.
- Bake for about 15 to 17 minutes, or until a tester inserted comes out clean. Let cool for a few minutes before serving. Enjoy!
Disclosure: This is a sponsored post in partnership with White Lily Flour. All opinions expressed here are 100% my own.
Original Content provided by Hip Foodie Mom