In attempt to fill my craving for an ultra dense muffin and a snickerdoodle cookie… I came up with this little combo!
Think banana bread muffin smashed with a snickerdoodle cookie, but without the sugar and preservatives! I’ve snuck in some veggies and even added an adaptogen to keep your mood elevated – leaving you feeling top notch after having one, or, two, or ten! … There’s no such things as too many muffins and Beetle Mylk!
I was even able to make these taste magnificent without the banana – however feel free to throw in 1/2 a banana for added sweetness. I like to eat these as a dessert; when I don’t necessarily need any extra sugar… so depending on how you want to fit these in, bake accordingly.
I start with a base of avocados that give these the most dense and creamy texture ever. They also serve as a source of healthy monounsaturated fats, important for brain and heart health. They add fiber to the muffin, keeping your satisfied for more than a second! Ever eat a regular muffin and your STARVING in less than 30 minutes? Traditional baked goods are full of sugar, dairy and hardly any fiber to keep your stomach satisfied.
I sneak attack ya with some veggies, of course, by adding zucchini or summer squash into the mix! This gives you fiber, folate, potassium and just adds more bulk to your muffin – I mean who doesn’t love the monster sized muffins!
I add some coconut sources of healthy fats to aid in making them taste creamy and to give you extra energy. Coconut is a source of Medium Chain Triglycerides that bypasses digestion and is available for energy immediately! These would be a great afternoon pick me up snack. Coconut fats help in the bringing of ketones to your blood – for a brain boost and fat burning approach on sweets – cool stuff!
Cassava is my flour of choice which is root vegetable native to South America. It is filled with B vitamins to aid in an optimal metabolism. It’s rich in carbohydrates, yet low GI so there are no sugar spikes or insane insulin releases like modern day muffins do to you! Cassava is in the Resistant starch class of carbohydrates which is a type that does not break down – literally resisting digestion, instead of being absorbed as glucose like most starches.
Maca and cinnamon give these guys the snickerdoodle taste, curing any sweet tooth you may have in the best way possible. Maca is also a root vegetable that has a nutty and malty taste. It’s been used since ancient times as a natural remedy for hormonal balance. Maca is an adaptogen and can help your endocrine system function properly in suboptimal conditions; say times of high stress. Maca can help improve energy levels, endurance, mental clarity, boost your sex drive and relieve symptoms of PMS. It’s full of protein, B vitamins, iron and potassium. It’s sold in powdered form and is easily stirred into baked goods or smoothies.
I hope you enjoy these as much as I did, they take a good 10 minutes to blend up, toss in the oven for twenty, and store great for 1-2 weeks in the fridge.
- 1 whole egg
- 2 tbsp cassava flour
- 2 tbsp coconut flour
- 1 tbsp vanilla extract
- 1.5 cup 145g avocado
- 2 tbsp maca powder
- 3/4 cup zucchini or summer squash
- 2 tbsp coconut butter
- 1 tbsp cinnamon
- 1/4 tsp sea salt
- 1.4 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp lakankto or 1/4 banana
- 1/4 cup almond milk
Add all ingredients to a high speed blender, blend until creamy
Bake in a coconut oiled muffin pan for 25-28 minutes at 350