These muffins are the whole package! They’re yummy, healthy, and versatile! What do I mean by versatile??? Well, you can easily swap out the apple ingredient in this recipe for banana if you’re looking for that same great fruity infusion but you prefer a different flavor. The cinnamon ingredient meshes well with either fruit. Lately, I’ve been trying to implement sulphur-rich foods into my everyday diet because I happen to have a severe sulphur deficiency. And one of the primary symptoms of sulphur deficiency??? Seizures!!! As an epileptic, this piece of information caught my eye big time! You can read more about sulphur deficiency and seizures here on the blog.
Anyway, I stumbled upon this recipe (originally from Morgan Elizabeth Health) because of the almond flour ingredient. Nuts and seeds are a fantastic source of sulphur, especially almonds and its byproduct almond flour. So I figured, why not give these muffins a try?? I’ll implement more sulphur into my daily diet AND I’ll be able to snack on a yummy treat while doing it! Truly, it’s a win-win.
When it comes to making the change from unhealthy to healthy foods in your diet, it is necessary for you to take the first step down this path and these muffins are a great way to do this! Cooking from scratch can be an incredibly daunting task, but in reality you’re simply following step by step directions. It took me a while to realize this, but once I did I discovered that I actually really enjoy baking! I also learned that homemade food tastes so much better than processed food!
“Any cupcake consumed before 9AM is, technically, a muffin.”
– Brian P. Cleary