Who doesn’t like Valentine’s day?
(and Valentine muffins!)
This particular day celebrating love and couples, has become the official Magnificent Love for All day to me.
Over the years, because Mike and I meditate, it seems that our love vibration has changed and elevated itself to a higher and more open perspective.
Valentine’s day is now an occasion to celebrate love at its higher state possible.
There are many ways you can demonstrate your love to your spouse and family. Cooking is definitely one of my favorite ways.
So, for Valentine’s day, I decided to cook a few healthy muffin recipes. They are popular at home, ready to eat whenever you feel like snacking or a quick option for busy mornings. You can’t go wrong with valentine muffins…if they are healthy.
This is one of my favorite recipes. They are nothing like the fake grocery store versions that are more like sugar and fat cupcakes to me.
It calls for many ingredients but…isn’t that what eating well is all about?
Variety is the mother of human enjoyment!
So, let’s start by preheating the oven at 325 degrees and line your muffin cups with 8 liners.
Then, zest the orange into the combined dry ingredients bowl (omit cranberries and raisins).
Then, in another bowl, mix the liquid ingredients, except for the apple cider vinegar.
Pour liquid ingredients into ->>> the dry ingredients bowl.
Add a little bit of water if needed, sometimes the eggs are smaller and the coconut flour really absorbs a lot of liquid.
Add in cranberries and raisins. Once mixed, add the apple cider vinegar and mix.
Fill your muffin cups 3/4 full.
Bake for 20 to 25 minutes, until golden brown and when a toothpick inserted in the center comes out clean.
Cool on wire rack.
Now it’s time for fun! You can melt some dark chocolate in a double boiler (I use a small pot with water and put an inox bowl on top – making sure it doesn’t touch the water). Add a bit of coconut milk to it and then, put some love on top of your muffins!
Great! Now share your love with your delicious Valentine Muffins!
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour (or arrowroot flour if you prefer)
- 1/4 cup ground flax seeds
- 1/4 cup shredded coconut (or flakes)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- zest of 1 orange
- Juice of 1 orange
- 3 eggs
- 1/4 cup maple syrup
- 2 tablespoon clarified butter or ghee (melted)
- 1/4 cup raisins
- 1/2 cup dried cranberries
- 1 tablespoon apple cider vinegar
- Preheat the oven to 325 degrees and line 8 muffin cups with liners.
- Stir together all dry ingredients in a bowl, except for raisins and cranberries. Add the orange zest.
- Stir together all liquid ingredients in another bowl.
- Add a bit of water if needed, sometimes the coconut flour absorbs a lot or the eggs are small.
- Put the liquid ingredients into the dry ones, mix well.
- Fold in raisins and cranberries..
- Add the apple cider vinegar, mix a little and fill your muffin cups 3/4 full.
- Bake for 20 to 25 minutes, until golden brown and when a toothpick inserted in the center comes out clean.
- Cool on wire rack.
- Icing is optional (I used dark chocolate melted in double broiler with a bit of coconut milk).
- Happy Valentine's day!