I had a pretty minimal appetite in my first trimester and a normal one in my second. I was hoping that would stay the same but in the last week I have found myself really hungry. I was priding myself a bit on not being the “eating-all-the-time-pregnant-lady” so I’ve been humbled. It goes back to that not wanting to be a cliché thing. It is stupid, I know.
This recipe is known as “Cheryl’s Muffins” among my friends but Cheryl says the original recipe is from Breaking the Vicious Cycle: Intestinal Health Through Diet. Sometimes for those of us who are “intestinal-ly challenged”, it can be hard to find tasty recipes but I love these. Even though I’ve had the muffins a few times, this is the first time I made them. I was looking for a high-fiber, high-protein, gluten-free option to curb my appetitie.
Peanut Butter Chocolate Chip Nut Muffins
- 5 cups ground almonds
- 1/2 cup melted butter
- 1 cup honey
- 1 tsp. baking soda
- 1/4 tsp. salt
- 5 eggs
- *1/2 cup natural peanut butter
- *1 tsp. cinnamon
- *1/2 bag mini-chocolate chips
- *1/4 cup ground flax seed
*these are Cheryl’s additions to the original recipe
Bake at 350 degrees for 20 minutes (they brown quickly so keep an eye on them…they may need less time).
I bought the almond meal at Trader Joe’s ($3.99 per bag, there are about 4 cups per bag). Others have bought bulk almonds at Costco and ground them up into meal in their food processor but my mini-prep won’t do that and I’m too lazy to add the extra step anyway. I also used flax seed that also included ground blueberries since it was all Trader Joe’s had when I was buying the ingredients (you can’t taste the blueberries at all). I am planning to add some pureed carrots and/or spinach next time.
I think they are delicious and they make a very filling breakfast. D liked them (he added a little butter and drank them with a glass of milk). They are not low in calories but they are full of stuff that is good for you.
Twelve more weeks to go!