I started Ultimate Portion Fix a week ago and all I have to say is this: WOW. I absolutely blown away by the information provided on this nutrition plan, which is based 100% on whole, unprocessed foods in the right portion sizes. Not only does the program cover specifics on WHY getting a range of macronutrients can help rev up your metabolism naturally so you can burn fat more efficiently, but it also dives deep into things such as sugar addiction and how to overcome it. It also covers how to grocery shop and purchase the right whole foods. it covers how to help get your kids eating healthier.

You literally could not get better information on proper nutrition and how to incorporate it into your life!! The idea of paying a registered dietician or registered nutritionist hundreds if not thousands of dollars to do exactly what Ultimate Portion Fix already does blows my mind! You have everything you need to be successful in your weight loss journey with Ultimate Portion Fix for a fraction of the cost of a nutritionist.

I digress. Because the real reason you’re here is for this recipe! Which I gotta say, is PHENOMENAL! Like, mouthwatering delicious kind of good! And did I mention it’s also gluten free and over-the-top healthy? You do not need to cut out major foods groups in order to lose weight, y’all! Healthy versions of muffins like this are not evil and will not wreak havoc on your weight loss! I promise!

This muffin recipe is a MUST! Here’s the recipe, below. Let me know what you think!

Struggling to lose weight and don’t know why or what to do next? Join my nutrition-only challenge with Ultimate Portion Fix!

Serves 12 (approximately 1 muffin each)

INGREDIENTS

  • 3/4 pure maple syrup
  • 3/4 cup fresh lemon juice
  • 1/4 cup extra-virgin organic coconut oil
  • 2 Tbsp. finely grated lemon peel (lemon zest)
  • 2 tsp. ground flaxseed
  • 1 tsp. pure vanilla extract
  • 3/4 tsp. xanthan gum
  • 1.5 cups gluten-free all-purpose flour (preferably Bob’s Red Mill All-Purpose Baking Flour, red label)
  • 1/2 cup almond flour
  • 2 Tbsp. poppy seeds
  • 1 Tbsp. baking powder, gluten free
  • 3/4 tsp. sea salt

DIRECTIONS

  1. Preheat over to 350 degrees F.
  2. Line 12-cup muffin pan with muffin liners and lightly coat with spray. Set aside. (I used my silicone muffin tray so I didn’t use muffin liners or spray.)
  3. Place maple syrup, lemon juice, oil, lemon peel, flaxseed, extract, and xanthan gum in a blender; cover. Blend until smooth. Set aside.
  4. Combine flour, almond flour, poppy seeds, baking powder, and salt in a medium mixing bowl; mix well.
  5. Add flour mixture to blender; blend just until incorporated.
  6. Evenly divide batter between prepared muffin cups, filling 3/4 full (approximately 1/4 cup each). Bake 18 to 22 minutes, rotating pan after 9 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for 5 to 10 minutes before removing muffins from muffin pan. Cool completely on a rack.

RECIPE NOTE:

  • Store in an airtight container for 4 to 5 days or in the freezer for up to 3 months.
  • Xanthan gum is a thickening and stablizing agent often used in gluten-free baking to provide structure to baked goods that typically comes from gluten. Xanthan gum is also used in sauces and dressings to help thicken and emulsify ingredients. It can be found in the grocery store with the GF-baking ingredients or online. (I found it in the baking aisle in my local Wal-Mart.)

Ultimate Portion Fix and 21 Day Fix container breakdown:

1 yellow 1/2 orange 1 tsp.

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