Moringa Mocha Muffins
So today I'm getting busy in the kitchen creating a luscious tempting treat that'll satisfy your sweet tooth without adding inches to your waist! I always include Caprylic Acid from refined coconut oil in my baked goods now. It gives them a lot of extra moisture, somewhat similar to adding jello pudding to cake batter to give it a smoother texture, only much better!
Also, today's recipe contains Moringa, which has been studied for it's positive effects on inflammation, which is hypothesized to be a precursor to diseases such as depression and mental fog, and even fibromyalgia.
"To date, over 1,300 studies, articles and reports have focused on moringa benefits and this plant’s healing abilities that are important in parts of the world that are especially susceptible to disease outbreak and nutritional deficiencies. Research shows that just about every part of the Moringa oleifera plant can be utilized in some way, whether it’s to make a potent antioxidant tea or produce an oily substance that lubricates and nourishes the skin," writes Dr. Josh Axe
KratOMoringa Mocha Muffins with Cream Cheese Spirulina Icing Recipe
- 1 c. Bob's Red Mill Almond Flour
- 4 Pasture raised organic eggs
- 1 c. Kashi Plant Powered Protein- Chocolate
- 1/4 c. Fresh Moringa Powder
- 1/8 c. Herbal Cafe Cocoa Powder
- 1 c. Truvia or honey
- 2 tbsp. Coconut oil
- 1 tbsp. Brain Octane Oil
- 1/8 c. Philly Cream Cheese - melted
- 1/4 tsp. Cream of tartar
- 1/4 tsp. Vanilla extract
- 1/8 tsp. Baking soda
Combine all ingredients in a bowl and blend with a hand mixer on high until smooth. Pour in muffin tray then bake at 350 degrees for 20-25 minutes.
Melt 1/4 cup cream cheese, then add a half cup of organic sugar or sugar alternative such as Stevia or Swerve. Add 1 tsp E3 Live Spirulina and mix.