Guys, this week has been the absolute best thing ever. I know that might feel a bit dramatic, but putting my website out into the open (and all of the longtime dreams that go along with it) has been SO FREEING. It feels really brave + special to have shushed that inner critic. I’m so proud of myself for saying, “This is what I want to do. And even though I have no idea what I’m doing, I’m going to do it.” And then, actually doing it.To everyone who has gone out of their way to stop by, to check out a recipe, or to message me over at @jessicaeatsrealfood on instagram – thank you. I have truly felt so loved + supported. And this is just the beginning!
Now onto the real reason you guys are here: MUFFINS. And these aren’t any ole’ muffins, they’re Sunshine Muffins. These particular muffins are not only contain some of my favourite flavours, but they’re actually a bit sentimental to me.
In 2016, I was living in Africa (read more on that here). But then, in a relatively short space of time, my entire life changed. I met my husband, got engaged, moved home to the US for 6 months to plan a wedding and then on to England to live! To ease my transition home, I had some sweet friends who offered me a job at their adorable shop – Yellowbird Cafe. It was at their cafe that I was first introduced to something called a “sunshine muffin”, and people went NUTS for them. Unfortunately, I never was able to snag the coveted recipe. But, I’ve used it as inspiration for the flavours you’ll find here. (And if you’re ever in Harrisburg, stop in and try the real thing. Steph + Ammon are the best type of people.)
When I set out to create my first grain-free, dairy-free muffin, I didn’t really know what I was in for taste wise. But, GUYS, I think I prefer these to what I remember of regular flour/sugar/butter muffins, which I know sounds outlandish. These muffins are not only tender, sweet and delicious, but the extra fat from the blend of coconut and almond flour means that they actually leave me feeling satisfied (unlike their carb heavy counterparts). And because they’re sweetened with coconut sugar, which sits lower on the glycemic index than traditional sugar, your body doesn’t go through a sugar crash after eating one either.
These muffins are also full of anti inflammatory ingredients like cinnamon, ginger and turmeric, which taste great + do great things for you. Turmeric, in particular, contains curcumin, a compound with highly effective anti inflammatory and antioxidant properties. See that dash of black pepper in the recipe? It’s not to add spice. The compounds in black pepper have been proven to magnify turmeric’s benefits when they’re utilised together. Cool, right? #science
Turmeric is also what gives these gorgeous muffins their colour, an ode to their sunshine-y name. And to up your dose of feel-good vitamins and minerals, that batter has some shredded carrots in there too. They don’t really taste of carrot, but the extra veggies help to keep the texture of these muffins super m-o-i-s-t while adding some Vitamin A, K, and B6. Dates or raisins add a chewy pop of sweetness and a boost of digestive friendly fiber.
It couldn’t be more simple to throw these muffins together. You really only need one or two bowls and a muffin tray. It takes less than 5 minutes to mix them up, 25 to bake them, and then you’re set for the entire week with healthy snacks + breakfasts that will keep you full for hours.
My personal favourite way to enjoy these muffins is to serve them warm from the microwave with a swirl of coconut butter on top, almond or cashew butter is divine too. Throw a frothy coffee on the side, and I’m as good as done. Bring on the sunshine!
These babies are exactly the thing you need to carry you through those winter time blues. Throw them in your oven, and I promise they’ll bring some much needed warmth to your heart, your day + your stomach.
I really hope that you give this recipe a try – it’s a real win. Feel free to make it your own, adding in some nuts, chopped ginger, or even chocolate chips if you’re feeling wild! If you do make yourself some winter time sunshine, I’d love to hear what you think in the comments below or tag me in your photos on Instagram.
Anti-Inflammatory Sunshine Muffins
Ingredients
- 2 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar (+ 1 extra tablespoon for sprinkling)
- 2 tsp baking powder
- 1 1/2 tsp turmeric
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 pinch black pepper
- 2 eggs
- 1/3 cup almond milk (or any milk – just make sure its dairy free if that matters to you!)
- 2 tbs melted coconut oil
- 1 tsp vanilla extract
- 1 cup finely grated carrot
- 1/2 cup chopped dates or raisins
Instructions
- Preheat oven to 325f or 165c. Line a muffin tin with silicone liners or regular paper liners sprayed with non-stick spray.
- Mix together your flours, sugar, baking powder, salt + spices.
- In another bowl, mix together your eggs, almond milk, coconut oil + vanilla extract. (If you’re feeling really lazy, throw them in the same bowl, right on top of the dry ingredients!)
- Add your wet ingredients to your bowl of dry. Mix to combine.
- Stir in your grated carrots + dates/raisins.
- Scoop 2 heaping tablespoons into your prepared muffin tin, filling each cup 3/4 of the way full.
- Sprinkle each muffin top with a healthy pinch of coconut sugar.
- Bake for 25 minutes total, but be sure to rotate your pan halfway through.
- Allow the muffins to cool in the tin for at least 15 minutes before removing them to cool on a rack. (If using silicone liners, also remove the muffins from the liners after their 15 minutes of cooling.)
