I haven’t been this excited about a recipe in a long time.
When I first opened my practice in New York City in 2007, there was a health-food shop on my way to the office that made gluten free Kale + Spinach muffins that were out of this world. The bright green and slightly sweet treat caught my attention almost daily. Once we left New York, I struggled to re-create them…until now.
The “green leader” in my version is Spirulina - which offers a strong nutritional punch without any funky flavor. Not only am I huge fan, but my kids gobble these up too.
Health Benefits of Spirulina
Spirulina is a type of micro-algae that has gained a lot of popularity in the health food world. And rightly so, as Spirulina is one of the most nutrient dense foods on the planet - high in protein, minerals, vitamins and essential fatty acids. In addition to it’s awesome nutritional content, Spirulina has been studied to benefit the following areas of health:
Reduces Sinus Inflammation, in Chronic Sinusitis
Lowers Blood Pressure
Improves Energy Levels
Neuroprotective for Brain Disorders and Memory Function
Detoxes Heavy Metals (Arsenic)
You can find Spirulina from a variety of sources, and in powder, flake and even whole food form. For the purposes of these baked goods, I buy Spirulina Powder from Frontier Organics.
Spirulina Muffin Recipe
2 1/4 Cups Blanched Almond Flour (I use Honeyville)
1/2 tsp Baking Soda
1/4 tsp Sea Salt
2 Tbsp Honey
1/4 cup Almond Milk
1 tsp Lemon Juice
1 tsp Almond Extract
2 tsp Spirulina Powder
Mix all ingredients together - adding the Spirulina Powder last. Once fully incorporated, pour into greased muffin tins and bake at 350 F for 15-20 min (depending on size of muffins). They freeze great!