• I always eat a bit of protein before I start to bake, so I can taste-test without having a blood sugar spike
  • I don’t bother with muffin liners. Just use a good quality non- stick spray and Muffin Tin.
  • Make sure you have a good quality food processor. I use this: Cuisanart Food processor.
  • The secret to perfect muffins is equal parts dry and wet ingredients.
  • To bake with coconut flour, you need to increase the eggs. Typically, 6 eggs for 1 cup of flour
  • Tahini and Sunbutter are the best alternatives for those with nut allergies.
  • Always try to buy organic if you can.
  • When choosing Olive Oil, choose from one source of origin.
  • Freeze muffins individually wrapped or stored in a glass container
  • Defrost muffins in the fridge overnight or microwave for 1 minute.
  • If you can’t find Cocao you can sub cocoa powder.
  • For egg -free baking, substitute apple sauce or 1 flax egg (1TBSP Ground Flax+3 TBSP Water)
  • Ground Flax is more digestible than whole seeds.
  • For sugar free baking, I like to use Swerve or Liquid Stevia.
  • Use an Immersion Blender for one bowl baking.