gingerbread-flax muffins with homemade dairy free eggnog

Missing the holidays yet??

Made some healthy gingerbread-flax muffins with homemade dairy free eggnog and yeahhhh still hits the spot mid-Jan!

Both these recipes are a must. Easy to make and nourishing for body + soul!

GINGERBREAD MUFFINS

(Technically these are keto but mostly just healthy and easily digested! Also egg free!)

Preheat oven to 375°F and line a 12 cup muffin tin with paper liners.

In a mixing bowl, add:

1.5 c unsweetened nut milk of choice

40 drops of organic vanilla stevia

1/4 c melted organic coconut oil or vanilla bean ghee

1 c freshly ground flax seeds

2 t vanilla extract

-mix well and set aside for 10 minutes to allow the flax to gel up.

In a separate bowl, mix:

1 c vital proteins vanilla collagen creamer (or your fav vanilla protein powder)

1 c coconut flour

1 T organic ginger powder

1 T organic cinnamon

1/2 t nutmeg

1/2 t cloves

1/2 t allspice

1/4 t sea salt

-mix well, then mix in wet ingredients until combined well (oh and I stirred in 1/2 c organic cacao chips cause chocolate makes everything better??). Scoop evenly into 12 muffin wells (option to sprinkle the tops with chopped pecans & coconut sugar!), and bake 35-40 minutes until a knife comes out clean and the tops are firm to the touch. Cool completely.

EGGNOG

(Dairy free but sooo creamy and delicious you wouldn’t even know it. Also a high protein/no sugar snack!)

3 c organic unsweetened non-dairy milk of choice

1 c raw organic pecans

1/4 c vital proteins vanilla collagen creamer (or your favorite vanilla protein powder)

1 t vanilla extract

1 t ground nutmeg

1/4 t cinnamon

Pinch of sea salt

Vanilla stevia drops to desired sweetness

-add all ingredients to a blender and blend on high until very smooth. Serve chilled or gently heated on the stove to a toasty treat!