Spirulina Muffins
/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
Improved Metabolism
Lowers Blood Pressure
Lowers Cholesterol
Prevents Stroke
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
Ingredients
2 1/4 Cups Blanched Almond Flour (I use Honeyville)
1/2 tsp Baking Soda
1/4 tsp Sea Salt
2 eggs
2 Tbsp Honey
1/4 cup Almond Milk
1 tsp Lemon Juice
1 tsp Almond Extract
2 tsp Spirulina Powder
Method
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!