This recipe was sent to us by one of the most wonderful women who came before us and paved the way for naturopathic medicine in America, Cathy Rogers ND. The last time I saw her she gifted me with a bag of these yummy, nutritious treats! Enjoy!
These tasty muffins are high in protein and contain no grains. They are mildly sweet, with no added sugar. I like the combination below, and there are many variations – chopped walnuts or pecans, blueberries, raspberries, lemon zest, unsweetened chocolate (chocolate nibs), different spices – try what you like.
Makes 10-12 muffins. I double this recipe and freeze the muffins in a storage container.
Preheat oven to 400 degrees F.
2 cups almond meal
½ teaspoon salt
2 teaspoons baking powder
2 cups cooked fresh yams bake and scoop out the flesh, you could use some part mashed ripe banana for a sweeter muffin
¼ cup walnut oil or coconut oil
Spices: coriander, cardamom to taste (1 tsp each), ½ tsp ginger, dash of cumin
Possible additions: dried tart cherries, Incan goldenberries, pecans
Combine almond meal, salt, spices and baking powder in a bowl. If using dry additions like chopped nuts or dried cherries, mix in. In a separate bowl, beat eggs until creamy. I beat the eggs by hand – makes muffin lighter. Process the yams and oil in food processor, or mix by hand and stir into the eggs. Stir wet ingredients into dry ingredients, and mix well. Fold in any optional fresh ingredients, like blueberries if you like.
I use silicon liners for the muffin cups, so no grease, but you could use coconut or walnut oil. Fill to the top. Bake for 20-25 minutes.
*Recipe adapted this recipe from Kathy Abascal’s companion recipe book (page 48) to her excellent book The Abascal Way to Quiet Inflammation.