Raspberry Muffins

Balancing Act

We are always balancing. 

• Listening to our guts vs. asking for opinions
• Exercising vs. getting more rest
• Working hard vs. playing
• Trusting things will work out (faith) vs. working hard to make things better
• Striving to improve vs. being happy and grateful for who we are
• Living in the moment vs. preparing for the future

We haven't found a way to avoid the tightrope. But it has been helpful to realize that we're on one. Constantly. There is always a trade-off. 

Unfortunately with food, the trade-off often feels like this: doing what's good for us vs. tasting good to us. There's a reason why people study the "bliss point" (to sell more, not to make us healthier).

Nat and I are always wondering about ways to diminish that gap. This recipe is an attempt to blur the line - a sweet breakfast or snack muffin, but without an excess of sugars that'll cause a crash later.

These are also the muffins that we're taking with us on vacation! We didn't plan it this way, but it's been exactly a year since we started the blog (first post here). We're taking a short break while we travel, but are excited to return with some new recipes and tips. Thanks to all who've supported us this far!

Raspberry Muffins

Makes 12 muffins

INGREDIENTS

• 2 ripe bananas
• 3 large pastured eggs
• 1/2 cup creamy almond butter, unsalted
• 2 Tbsp maple syrup
• 1/4 cup coconut flour

• 1 heaping cup shredded coconut
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp sea salt (skip if using salted almond butter)
• 1 cup raspberries
• 1 Tbsp coconut oil 
• 2 Tbsp flaxseed meal
• 1 small lemon, juiced & zested

PROCESS

• Pre-heat oven to 350.
• Mash bananas in a bowl.
• Add in all other ingredients (except for berries) and mix well.
• Mix in berries.
• Line a muffin tin with baking cups. 
• Distribute mixture evenly among muffin tin.
• Bake for about 35 minutes, until muffins are golden brown.