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Gluten Free Power Muffins: Banana+Pecan+Goji Berry

Gluten Free Power Muffins: Banana+Pecan+Goji Berry

Gluten Free Power Muffin

Lately, I’ve been missing the days when a banana-nut muffin was considered a healthy choice. Growing up it was my favorite grab and go item at any coffee shop or grocery store— but unfortunately your run of the mill (store bought) muffin will be loaded with refined sugar, dairy, non-organic products, and preservatives. I’m not vegan, or paleo, but I believe in balance and moderation.

Above all else, I’m adamant about  the highest quality ingredients, and packing my food full of good for you calories—the ones that your body recognizes and uses as fuel. That being said, a sweet treat for breakfast doesn’t have to be a dietary sin if you put the right kind of sugar in there and offset it with antioxidants to boost it’s nutritional credibility. So go ahead ya’ll, you can have your muffin, and eat it too!


1 cup Coconut flour

1 cup Coconut sugar

1 tsp Baking powder

1 tsp Baking soda

3 tsp Cinnamon

1 tsp Nutmeg

6 tbsp Hemp seeds

2 tbsp Chia seeds

2 oz Goji berries

½ cup Pecans (chopped)

2 Medium, very ripe bananas

1 cup Coconut Oil

½ cup Coconut milk

½ tsp Sea salt

8 eggs

**Preheat the oven to 350˚ F and line your muffin pan with baking cups before you begin.

Whip it up:

In my Ninja blender I combine the eggs, oil, milk and bananas by pulsing a few times until smooth. I combined all the dry ingredients—salt, powders, and seeds in a separate bowl and slowly add it to the wet ingredients. Then I fold in the pecans and goji berries last. Using an ice cream scoop, I plop in a generous heap of batter into each baking cup. You should have enough for 12 muffins.

Bake in the oven for 25-30 minutes, or until they pass the toothpick test.

Allow to cool or eat warm out of the oven.


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