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Sunny Day Muffins

These scrumptious muffins are practically a meal in themselves, and they make a more than satisfying snack any time of the day. The kids will love them too!
Makes 12 servings of 1 large muffin or 3 mini-muffins each.
Ingredients
- Extra virgin olive oil spray
- 1 cup ground flax seeds
- ½ cup ground walnuts
- ¾ cup vanilla protein powder (e.g., Fat Flush Whey Protein)
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ⅛ teaspoon ginger
- ¼ teaspoon salt
- 4 teaspoons macadamia nut oil
- 2 large eggs
- ¼ cup yacon syrup
- 2 teaspoons vanilla extract
- cup grated zucchini
- cup grated carrot
- ¼ cup Granny Smith or other baking apple, finely chopped cup ricotta cheese
- ½ cup walnuts, chopped (optional)
- 2 tablespoons raisins or finely chopped cranberries (optional)
- Drizzle of honey (optional)
Preheat the oven to 350° F.
Directions
Using one 12-cup regular muffin pan or three 12-cup mini-muffin pans, lightly coat the muffin cups with extra virgin olive oil spray. In a small bowl, whisk together the flax seeds, ground walnuts, protein powder, baking powder, baking soda, cinnamon, ginger, and salt, and set aside. In a large mixing bowl, mix together the macadamia nut oil, eggs, yacon syrup, vanilla extract, zucchini, carrot, apple, and ricotta. Fold the flaxseed mixture into the egg mixture. Fold in the chopped walnuts, if using, and the raisins or cranberries, if using. Divide the batter evenly into the muffin cups (cups will be almost full). Bake 18 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let cool; store in the refrigerator. Serve with a drizzle of honey, if desired.
Tip: These muffins freeze very well.
About the Author
Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of over 30 books on health and nutrition. For more information, see www.annlouise.com and facebook.com/annlouisegittleman.
Reprinted with permission from The New Fat Flush Cookbook by Ann Louise Gittleman, PhD, CNS (McGraw-Hill Education, 2017). Copyright © 2017 by Ann Louise Gittleman.
Purchasing the author’s book via the Amazon link helps support Price-Pottenger.
Check out these other delicious and nutritious recipes from Ann Louise Gittleman:
Butternut Squash Stuffed with Quinoa and Cashews
Slow-Cooker Salmon With Pomegranate Glaze
Published in the Price-Pottenger Journal of Health & Healing
Summer 2017 | Volume 41, Number 2
Copyright © 2017 Price-Pottenger Nutrition Foundation, Inc.®
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