That being said, I created some wonderful yumminess this early fall: Chocolate oat and walnut muffins. They are fantastic for pregnant women and breastfeeding mothers--real ingredients that are nourishing; sweetness from high mineral pure maple syrup; real butter; and farm fresh eggs (if those are available to you).
These muffins will give you the bite of sweetness you need as a pregnant or breastfeeding mother, knowing you are nourishing your body and your little peapod. And if you're neither pregnant nor lactating?? Know that your non-pregnant, non-lactating body is receiving a super abundance of nutrients, and your taste buds are receiving a little bit of heaven--chock full of love and dark chocolate goodness! Namaste!
Chocolate oat and walnut muffins:
White whole wheat flour: 2 cups
Ground oats: 1 cup (I grind my own oats with my handy dandy grain grinder--yes, I am that freak)
Sea salt (I like pink himalayan): 1 tablespoon
Baking powder (aluminum free): 1 tablespoon
Cinnamon: 2 tablespoons
Butter: 1/4 cup softened/melted
Pure maple syrup: 3/4 cup
Kefir: 2 cups
Dark Chocolate Chips: 2 cups
Crushed Walnuts: 1 cup
1. Place flour and oats in a bowl. Stir in the 2 cups kefir and let set in fridge at least 8 hours or overnight.
2. After at least 8 hours soaking, turn oven to 375F, and prepare the rest of the muffin mix. Add in the sea salt, baking powder, cinnamon, melted butter, eggs, and maple syrup to the soaked ingredients. Stir well.
3. Add in the dark chocolate chips, and fill a well oiled muffin pan with 3/4 full batter. Sprinkle the walnuts over the top of batter and dust with cinnamon.
4. Bake in oven approximately 25 minutes or until knife comes cleanly out of muffin.
5. Spread some farm fresh (or the best quality you can find) butter over the top, and enjoy. Yummilicious!!