Morning Motivation: Ginger Bread Muffin

Happy Monday ! Let’s get motivated this morning but with a sweet twist ! Food is so good during the holiday season and we need balance. Balance means eating food that taste great but also have some healthy benefits. We encourage balance because Obesity in the United States is a major health issue, resulting in numerous diseases, specifically increased risk of certain types of cancer, coronary artery disease, type 2 diabetes, stroke, as well as significant increases in early mortality. Obesity is at an all time high in America but that doesn’t mean we can’t enjoy great food while taking care of bodies and enhancing our lifestyle. This morning we have a delicious ginger bread muffin recipe that is protein packed, gluten free, soy free, and dairy free! Want the recipe? Sure you do and we have you covered .



For the muffins:

2 cups almond flour

1/2 tsp baking soda

pinch of sea salt 

1 tsp ground cinnamon 

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

3 eggs2 tbsp coconut oil,

4 tbsp maple syrup 

1 tsp vanilla or maple extract

2 tbsp blackstrap molasses

For the glaze:

1/2 scoop vanilla protein powder

1 tbsp maple syrup almond milk


Preheat oven to 325 degrees and grease or line muffin tin.In a medium bowl, combine almond flour, baking soda, salt and spices.

In a separate bowl, combine the eggs, coconut oil, maple syrup, vanilla extract and blackstrap molasses. Add the dry ingredients to the wet ingredients and mix until well combined. Spoon or scoop batter into greased muffin tin.

Place in the oven and bake for 20-25 minutes. While muffins are baking, prepare the glaze by mixing protein powder, syrup and tablespoons of milk into a bowl in small increments until a thin paste is formed. Transfer glaze into a piping bag and drizzle over muffins. Serve immediately.

Enjoy ! Remember to add a 30 minute quick workout to your day !

-Keiana Armani

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