I have been trying to get a good muffin recipe down for a long time. I used to love making these flourless peanut butter banana muffins from Glorious Eats. The recipe is wonderful – dairy free, gluten free, refined-sugar free. However, for somebody who is healing their gut and following the candida diet, the honey and bananas are a no-no. Actually, even the peanut butter is a no-go. I know what you’re thinking – peanut butter? Apparently, peanuts and cashews have a high mold content and for that reason should be seriously avoided by those who are looking to cut down on the candida overgrowth in their bodies. Accepting the fact that I couldn’t eat cashews was a whole separate battle, trust me.
In any case, I have modified the recipe quite drastically to make my own, candida diet friendly recipe for muffins. These babies have no peanut butter, and no sugar of any kind, just to add to their appeal. They are made primarily with almond butter and eggs, sweetened with delicious strawberries and some natural leaf Stevia extract. This is one of the first recipes I have really taken ownership of, and I am excited. My kids helped me to make them and were my approved taste-testers.
1 cup almond butter
1 tsp vanilla
1 tsp baking soda
1 tbsp full-fat coconut milk
4 scoops of Trader Joe’s Organic Stevia Extract or Stevia to taste*
1 cup diced strawberries
12 strawberry slices, for topping
1. Preheat oven to 350
2. Line muffin tin with liners (preferably dye, bleach, and chemical free)
3. Combine all ingredients, excepting strawberries, and mix thoroughly until combined
4. Fold in diced strawberries
5. Fill muffin tins to 3/4 of the way full
6. Top each filled tin with one sliced stawberry
7. Bake at 350 for 15-18 minutes, until golden brown and toothpick comes out clean
* If you are not battling candida, I would mash up a couple of bananas and add those babies in instead of the Stevia – or in addition, if you prefer. That would take these to another level, for sure. How I long for the day I can eat bananas freely!
Store in an airtight container in refrigerator for up to a week, if they last that long!
These are really easy to make, and I can tell they will become a staple around here. I’m also considering pureeing the strawberries and seeing how that goes. However, for the time being, I am in love with these muffins. They’re easier to take with you on the go than the coconut-almond no bake balls, which tend to only really thrive when refrigerated. These are also extremely kid friendly.
If you give them a try, comment and tell me how you liked them!
What are your guys’ favorite candida-friendly recipes and snacks? I’m always open to trying something new!