Lunch: Top of the Morning Muffins Recipe | MyRecipes

Recipe by Robert Landolphi A breakfast of one of these homemade muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.

This recipe includes fertility superfoods such as:

Cinnamon, Apples, Brown Rice, Nuts, Walnuts

Health and fertility benefits of Top of the Morning Muffins Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup non-dairy buttery spread
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup applesauce
1 cup shredded carrot
1/3 cup flaked sweetened coconut
1/4 cup raisins
Cooking spray
1/4 cup chopped walnuts

Instructions

Preheat oven to 350 °.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
Place buttery spread and sugars in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce. Add flour mixture; beat at low speed just until combined. Stir in carrot, coconut, and raisins.
Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake at 350 ° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

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