Gluten-Free Recipe: Post-Yoga Power Muffins
Your muscles are tingling from an intense yoga session. Your body is begging for a blast of quality, nutrient-dense protein and complex carbs to replenish its stores of amino acids and glycogen.
Before you grab a packaged sports bar, why not put a little TLC into a batch of these savory power muffins? They’re quick to make and offer a powerful protein punch that will restore your muscles, boost your energy and keep your tummy from grumbling.
Not much of a baker? Don’t worry, these are incredibly simple. Bake up a batch and share with your fellow yogis after class!
- 2 tbsp coconut oil
- 1 large onion diced
- 1 big bunch of dark leafy greens chopped (your choice: chard, kale, collards, spinach)
- 2 cups almond flour
- 12 organic eggs
- 2-4 cloves of garlic
- 2 cups of high quality cheese or almond cheese (optional)
- Pinch of sea salt, pepper and mixed herbs
Want more of a protein punch? Try adding:
- Smoked wild salmon
- Grass fed beef (ground)
Want an anti-inflammatory twist? Try adding:
- 1-2 tbsp turmeric
- Ginger (chopped fresh)
- Bunch of basil (chopped)
Preheat oven to 400° F.
Melt coconut oil over medium heat in a large pan. Sauté the onion until slightly brown.
Add the greens and cook until slightly wilted and glowing green. Remove from heat.
In a small bowl, whisk the eggs together. The more you whisk them the lighter the muffins will be (whisking less = more dense).
In a large mixing bowl mix the almond flour, salt, pepper and herbs. Add eggs to the almond flour mixture and blend thoroughly, then add onions, greens, garlic, cheese and additional ingredients of your choice.
Scoop the mixture into 12 muffin cups, or into a baking pan and cut into squares later.
Bake for 25 minutes or until just set in the center.
Ready to get your yoga on in the jungle? Check out my place! I’ll definitely have some power muffins on hand for your visit.