1. Oh My Banana Muffs! Rich in Omega-3’s these muffins will definitely make your body say ‘Oh My!’ I found this recipe on the FANNEtastic Food website and thought I would give it a whirl.  After I baked them and decided they were pretty kick-ass, I analyzed the recipe and came up with this: Each muffin is less than 200 calories and provides nearly 80% of the RDI of Omega-3, 19% of fiber, along with 5 grams of protein and 10% of the recommended vitamin B6. The spelt flour combines beautifully with the bananas, the yogurt keeps the muffin nice and moist while the ground flaxseed turns these babies golden brown.  Ingredients: 2 cups Spelt Flour 1/2 cup Brown Sugar 1/2 cup Ground Flaxseed (see below) 1 tsp Cinnamon 1 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Sea Salt 3 Bananas, Mashed 3/4 cup Milk 1/2 cup Yogurt, plain 1/2 cup Pecans, chopped Instructions: Preheat oven to 300 degrees In a large bowl mash the bananas till most of the large chunks are gone.   Add the milk and yogurt and gently mix.  In a separate bowl, mix together the flour, sugar, ground flax seeds, cinnamon, baking powder, baking soda and salt.   Add the dry ingredients into the banana mixture in thirds. Gently fold together the batter being careful to not over mix.  Fold in pecans.  Batter should be lumpy and fluffy.  Fill muffin cups 3/4 full.   Decorate the tops if you like! Place in oven and bake 12 - 15 minutes, depending on the size of muffin cups and your stove.  Muffins are finished when the tops no longer look moist and fragile, and after a toothpick comes out mostly clean. Tops will turn a golden brown color. To make your own ground flaxseeds:  I keep a fresh bag of flaxseeds in the refrigerator and quickly ground them in my coffee grinder! Works perfectly.
  2. Gluten Free Raspberry and Lemon Zest Muffins In honor of Celiac Awareness Month, I present you a gluten free nutritious muffin that does not taste like ass! Amazing right? These muffins are packed with Omega-3’s and to be honest I could not tell they were gluten free.  I did make them with dairy but the recipes I gathered in research all used the dairy free versions of these products and included xanthan gum as a stabilizer. For those who can have dairy, please enjoy! Ingredients: 1/4 cup Ground Flaxseed 2 cups Rice Flour 2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Cinnamon 1/4 tsp Sea Salt 1 stick unsalted Butter,  room temperature 1/2 cup Brown Sugar 1/2 cup Turbinado Sugar 1 cup Milk (or almond milk) 1/2 cup Yogurt (or soy yogurt) 2 Eggs, lightly beaten lemon zest from 1 1/2 lemons 1 cup Raspberries, frozen Instructions: Preheat oven to 375 degrees.   In a medium sized bowl, mix together ground flaxseed, rice flour, baking powder, baking soda, salt and cinnamon.   In a large bowl cream together the turbinado sugar and butter for about 2 minutes. Gradually add brown sugar and beat for 2 more minutes.  Add eggs and mix for 1 minute.  Fold in dry ingredients, yogurt and milk, 1/3 of each separately. Add lemon zest and raspberries.   Very Important:  Fold these in gently to ensure raspberries do not bleed.  Quickly and gently fill cupcake liners or a greased muffin pan to 3/4 full. I sprinkled with sugar and lemon zest and some with oats (for those who can eat oats). Bake for 12 - 14 minutes depending on your oven.  Tops should turn a golden brown and an inserted toothpick should come out slightly moist.  Place on a rack to cool. They were not the prettiest muffins when they came out so I was glad I decorated the few that I did!  In the end they were sort of like a present that you unwrapped… And then a huge smile appears on our face :D

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