Hard Work Generates Results

Raisin and pecan almond-flour muffins

The Scholarly Plate
Uncategorized

By now you’re probably wondering if the saying “breakfast is the most important meal of the day” is a fact that is supported by research or just something people say when they want to sound knowledgeable about health. In 2005 a meta-analysis of 47 different studies examined the association between eating breakfast and overall health; the findings were extraordinary. Besides finding that breakfast-eaters had improved cognitive function related to memory and test grades researchers also found that despite consuming MORE calories per day than non-breakfast eaters they were STILL less likely to be overweight or obese. The take-home messages are simple: Breakfast is important for a multitude of reasons and backed by research. Eating less calories does not mean less risk of being overweight.

Eggs are great but change is good. This week we’re making a grab-and-go breakfast that is great for early mornings or post-gym second breakfast and it freezes well!

Ingredients

2 eggs

1/3 cup honey

1 tsp salt

1/2 tsp nutmeg

1/4 tsp ground ginger

1/2 cup pumpkin puree

4 tbsp melted butter OR coconut oil

3/4 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp ground cloves

2 1/2 cups almond flour

1/2 cup raisins

1/2 cup chopped pecans (or other nuts of choice)

Directions

  1. Preheat oven to 325F
  2. Mix first 11 ingredients well
  3. Add last 3 ingredients, do not overmix
  4. Fill muffin liners 3/4 full
  5. Bake for 25 minutes, let cool in tin for 5 minutes before removing