Anti-Inflammatory, Diet Friendly, Lemon Poppy Seed Blackberry Muffins

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Anti-Inflammatory Diet Friendly Lemon Poppyseed Blackberry Muffins, Endo Diet Lemon Poppyseed Blackberry Muffins

 

This recipe is adapted from one I tried when I first began my journey on the Endo Diet. I have since found out which foods are my triggers (gluten, dairy, and soy), and have added a few ingredients back into my baking. If you are just starting out with an anti-inflammatory diet, and are trying to detoxify your body of inflammatory foods, this might be a great one for you. It is hard to say goodbye to our comfort foods, and a hearty muffin goes a long way! This has bright flavor, light texture, and goes great with a little sugar-free jam.

 

The Endo Diet – Lemon Poppy Seed Blackberry Muffins


Ingredients (all organic):

2 cups gluten-free flour (I used Trader Joes’ brand)
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 egg whites
1/4 cup raw wild honey
1 banana, smashed
2 tbs olive oil
2 tsp vanilla
zest and juice of 1 lemon
1 tbs poppy seeds
1 cup blackberries

 

Instructions:

  1. Preheat the oven at 350*.
  2. Whisk flour, baking soda, and salt in a small bowl. Set aside.
  3. Combine eggs, egg whites, banana, honey, olive oil, vanilla, lemon zest, and lemon juice with a mixer until well incorporated.
  4. Add the dry ingredients in 3 batches, combining well each time. When batter is smooth, add poppy seeds.
  5. Fold in blackberries and ladle evenly into muffin pan. My mixture made 10 muffins, filled almost to the top.
  6. Bake 25 minutes, or until a toothpick comes out clean. Cool, and enjoy!

 

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