Weeks 2 & 3 - Whole 30 - Blackberry Orange Muffins

Whoops! I missed last week's post. This Whole 30 has got me full of energy, though. I was away last weekend in San Francisco. It was the first time I've travelled on a cleanse, or special diet, gluten notwithstanding. I am fortunate enough to have family in Marin County, with whom I stayed with while in the area. So, it was a little easier than it might have been if I was buying all of my meals...

It was a touch heart breaking to not have the freedom to have some culinary adventures in the city of my birth, the city where I trained to become a chef. But, it is my culinary training that led me to create the recipe for my Magic Muffins, and I'm truly blessed to have endured this planet long enough to have to cleanse my body with the Whole 30.

The recipe I'm going to share today is the key to my personal success on the Whole 30 Challenge so far. I found the base for it on Pinterest, but have made enough changes to call it my own. I doubled this recipe last week and brought it in to work for my colleagues, none of whom are gluten free, or Whole 30, and they loved them! They're moist, delicious and great for you. What's not to love?

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Whole 30 Banana Blackberry Muffins These make the Whole 30 diet doable! Add whatever inclusions you like and enjoy. (makes 12 muffins) Ingredients: 2 ea. Bananas, mashed ½ c. Applesauce, unsweetened ½ c. Coconut Oil, melted 3 ea. Eggs 1 t. Vanilla Powder 2 c. Almond Flour ¼ c. 1 T. Banana Flour (or Tapioca Flour, Cassava, Coconut, etc.) Orange Zest 1 t. Baking Powder 1 t. Baking Soda 1 t. Cinnamon ¼ t. Nutmeg, freshly grated ½ t. Salt 1-2 c. Fresh Berries Directions: Preheat the oven to 350° and prepare a muffin pan with liners. Mash the bananas with the whisk attachment for 1-2 minutes on medium while melting the coconut oil. Drizzle in the oil while mixing, add applesauce to incorporate completely. Add eggs one at a time while continuing to whisk on medium/high then add vanilla powder & orange zest, mixing until incorporated completely. Stop the mixer and add the remaining ingredients. Stir to combine. Scoop into lined muffin tins and add berries to each muffin. Bake for 20-30 minutes until the center springs back. Store in an airtight container for up to 5 days.