Don’t be afraid of fat! Just a reminder, it’s sugar that causes fat, not fat that causes fat. If you eat a high sugar or refined carb diet, and are sedentary, you will store that sugar in your adipose (fat) tissue. Imbalanced hormones, like chronically elevated cortisol, can also lead to fat storage and compromised glucose metabolism.
Enter these avocado brownie muffins. They are packed with the healthy fat that our body and brain needs to function, plus they are free from the ingredients that can lead to inflammation. These ingredients I speak of are refined sugar, wheat flour, and dairy.
When I work with clients to eliminate pro-inflammatory foods, I always make sure they have healthy substitutions for what they are removing from their diet. These muffins often end up on my meal plans because they fall into several categories:
They are great for postpartum healing
They are great for those following a keto diet
They are great for those who pack their lunch for work and don’t want a donut on their coffee break to give them that energy boost they need.
Healthy fats in avocado, choline from egg yolk, antioxidants in cacao, and the protein in the almond butter all nourish those brain cells, help to regulate blood sugar, and give you some good natural energy. Here is the simple recipe:
1 large avocado.
1/2 C cacao powder.
2 organic eggs.
1/2 C maple syrup or sweetener of choice.
1 C smooth almond butter.
1 tsp baking soda.
5 Tbsp oat milk or milk of choice.
1 tsp vanilla extract.
2 Tbsp chocolate chips
Add all ingredients (minus the chocolate chips) to a blender and blend on high until well combined. Once smooth, spoon batter in to lined muffin tins, about 3/4 full, and sprinkle with pure chocolate chips, dairy-free chips, or cacao nibs.
Bake at 350F for 12-13 mins. Let cool before serving. Store in the fridge or freeze for later. .
Tell me that doesn’t sound easy!? I would love to hear how much you love these muffins, too. Give them a try and comment below or let us know on social.