At heart I’m definitely a coffee lover, but having it everyday for me is too much. Everyone is different but I can feel how it impacts my cortisol levels, too much buzzing and crashing. Although incorporating fat in the coffee helps provide steady energy. I like to rotate between different teas, and lately I’ve been on a Matcha fix. I typically make it with some MCT oil and 1:1 ratio of water and almond milk. Matcha takes and acquired taste, unless you’re adding tons of sugar like the matcha lattes at certain coffee/tea shops. If you’re not familiar, Matcha is stoned ground green tea leaves. So you are actually just consuming the “leaf” when having Matcha. I’m sure you’ve heard of some of the benefits that green tea has to offer, well 1 cup of Matcha is equivalent to 10 cups of green tea. (1)
Since I don’t eat sugar or pretty much anything that’s found in most desserts, it gets a little tricky finding snacks. But I still crave dessert all the time, just in a different way. So I made these banana muffins that contain minimal ingredients and added Matcha for a high source of antioxidants. These don’t have any added sweetener in them because they are made with banana that acts as a sweetener. If you tend eat lots of dessert and haven’t tried to kick sugar, I definitely suggest adding a few tablespoons of honey or maple syrup or they wont be sweet enough. When you’re going “sugar free” there’s definitely a process to it, and it’s highly dependent on where you’re at. I’ll have to share some tips with you on ways to decrease or eliminate sugar, it takes a while but is easier than you think! Even though I still crave “sweets” my taste buds and body have adjusted so I have no desire to eat a typical cookie or muffin. It honestly taste bad because of all the sugar.
I’ve slowly transitioned over the years to trying to detox my environment. Because it’s wild how many toxins we are exposed to. It’s important to detox our bodies regularly, but it is really counterproductive if we don’t try to fix the root cause. Granted we can’t control all of the toxins we are exposed to but there is definitely a lot we can do to decrease it. I still have aluminum muffin tins that I have to transition out. I linked 2 muffin tins I found below made from stainless steel and one that is coated with ceramic that doesn’t contain PFAS PFOA chemicals commonly found in non-stick pans.
Time: 25-30 minutes Serves: 5-7 medium size muffins
(gluten-free, refined sugar-free, low FODMAP, paleo, vegan)
- 2 ripe bananas
- 1 tablespoon of baking powder
- 2 tablespoons of Matcha powder
- 1/4 teaspoon of sea salt
- 1 cup of sunflower butter
- 1 teaspoon of vanilla extract
- 2 tablespoons of ground flax seed
- 6 tablespoons of water
- Pre-heat the oven to 400 degrees F.
- Make the flax egg by adding the 6 tablespoons of water to the 2 tablespoons of flax and let it sit for a few minutes. It should begin to form a gel like texture.
- Blend the bananas in a food processor until pureed. Add all the ingredients and blend until fully combined.
- Oil a medium-sized muffin pan and add the batter.
- Cook for approximately 20-25 minutes. You can use a butter knife or toothpick to check if they are ready by inserting it in the middle of the muffin. If there is no wet batter residue on the toothpick they are ready.
- Allow them to cool for about 5 minutes before serving and store in a container in the refrigerator.
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