This recipe was submitted by SARAH HILL, CNHP.
Mix together wet ingredients:
1 T vanilla (or more to taste preference)
½ c. Almond/Coconut/Chia Blend milk (Unsweetened)
1/2 c. oil (I like to use a combination of grass-fed butter, coconut oil, & MCT oil)
In separate bowl – dry ingredients:
½ c. NSP’s Vanilla Nutri-Burn
¼ c. ground chia or salba
2 T coconut flour
1 pinch sea salt
½ t. cinnamon or more to taste (could try pumpkin pie spice too!)
1 t. baking powder
OPTIONAL: Add some stevia or xylitol if you like a sweeter tasting muffin.
FOR A CHOCOLATE MUFFIN – use Chocolate Nutri-burn and add some raw cacoa and/or raw cacoa nibs as well as nuts of choice Mix wet and dry together. Pour into lined muffin tins. Bake for approx 20 mins at 325 degrees. These do not get very brown.
NOTE: This recipe only makes 6 muffins – double the ingredients for a full muffin tin of 12. *** 10g of protein per muffin ***