With all this awful weather we’ve been having my family has been retreating to the kitchen most days. This muffin recipe is one of my go-to recipes as a healthy treat to add to lunch boxes or snacks. It’s naturally gluten free, uses only one bowl (the blender!), chock full of protein and nutrients, and, best of all, delicious.
Use any kind of milk (cow’s milk or plant based options) that your family prefers, and mix up the nut or seed butter based on preferences and allergies. You can even substitute coconut oil if you can’t do nuts or seeds.
Katherine Andrew, MPH, RD, LDN is a Registered Dietitian Nutritionist with a Masters degree in Public Health with nearly fifteen years of experience in community public health and private nutrition counseling. Her work experience includes individual and group health counseling, interactive workshops, food systems consulting, non-profit program development and management, and safe skin care advocacy and promotion. She works with clients to identify and address health concerns, navigate food sensitivities, explore body image, plan healthy meals for themselves and their families, evaluate and improve hormone health, maximize stress management, and restore their relationship with eating so they can enjoy food and thrive. Gut health, food sensitivities, hormones, family food dynamics, and intuitive eating are a few of Katherine’s passions and specialties.
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