If you have been following me on Instagram, you’ll know that I just finished a gruelling 10 day sugar detox.

Naturally, after 10 days without sugar, I had to bake some healthy muffins!

It was a risky experiment with lots of delicious whole food ingredients on the line, but I’m happy to announce that no foods were harmed during this production 😉

So without further adieu, the recipe:

Dry Ingredients

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup buckwheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• handful of chocolate chips

Wet Ingredients

• 2 bananas
• 1/2 cup apple sauce
• 1/4 cup soft butter (ideally grass-fed, organic) or ghee
• 2 eggs
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree

Method

1. Combine all dry ingredients & wet ingredients separately
2. Slowly add dry ingredients into the wet ingredients and mix well
3. Bake at 350 for 25 minutes (with natural parchment muffin cups)
4. Let cool for 5-10 minutes (torture)
5. Try not to eat them all at once!