One of the things that helps me stay on the Trim Healthy Mama diet is simple recipes and things that I can make ahead of time. One of those things is fudge, but sadly I can’t live on fudge alone. So for my lunches I always have a supply of almond flour muffins on hand.
When I first started the diet I went online to find a muffin recipe that I could make. I don’t have a microwave so the “muffin in a mug” recipe that many women love was not happening for me. Thankfully I found a recipe using almond flour although I’ve tweaked it so much I can’t remember where the original recipe came from. I started playing with it and ended up with a recipe that could make eight muffins at once – enough for a week of lunches.
Almond flour muffins are very satisfying because they are full of fat – good fat. And I have found these muffins to be up for a variety of toppings. I can make them savory or sweet.
I really like tuna salad sandwiches, but since they’re made with mayo I can’t have them on “conventional” bread and stick with the plan. With these muffins I can have my bread and eat it too. I cut my muffin into four thin slices and then toast them in a dry pan. I like my bread toasted – just me. ☺ Then I can top them with tuna or egg salad. A pickle on the side and a piece of my fudge and I have a totally satisfying lunch.
Sometimes I butter the bread and put cheese inside and make grilled cheese sandwiches. Wonderful. It doesn’t even feel like a diet. My daughter who is doing the THM diet with me (she is actually more faithful than I am) doesn’t like these muffins, but for the sake of grilled cheese will ask me to make one for her.
If I need something sweet these muffins work for this too. I toast the rounds. Then I top them with Slim Belly Jelly and some whip cream. Again, I have to say – when I eat this I don’t feel like this is a diet that helps me lose weight without hunger and be healthy.
My children love to make coffee cake for breakfast (a reaction to my desire for oatmeal every morning for breakfast). Anyway, I haven’t done this yet, but the next time they make coffee cake I’m going to toast my little rounds, butter them and sprinkle them with xylitol and cinnamon. I think it will be a great alternative.
My husband likes to just cut them in half and put peanut butter on each half for a snack. You could also add cocoa and sweetener and make chocolate muffins. Those would also be good with the berries and cream or peanut butter – I pretty much believe you can’t go wrong pairing chocolate and peanut butter. They’re great just toasted and buttered. Or how about some finely chopped apple with cinnamon? The possibilities are literally endless with this recipe.
I say that this recipe takes ten minutes to prepare but that’s because I always grind my almond flour fresh. If you have it already ground these would only take five minutes to mix. Either way it’s a little bit of work with a big payoff.
- 4 eggs
- 1 tsp apple cider vinegar
- 2 cups almond flour
- 1/2 tsp baking soda
- Whisk together eggs and vinegar.
- Add almond flour and baking soda.
- Mix until everything is moist.
- Divide batter into 8 greased muffin cups.
- Bake for 15 minutes at 350°.