As social distancing continues, we get to a stage where we can let go a little. We feel more tired, less motivated to exercise, less motivated to build on the hobbies we have picked up, or maybe we are just simply bored. Well, at least I have experienced some of this.

It gets to a point where it becomes easy to indulge in snacks packed with sugar, whether it’s because you have become a cereal snacker, or it is readily available in your home. I am guilty of both, which results in not so great skin with the addition of the growingly humid and heating weather here in Dubai.

It would be too easy to just stop giving into my sweet tooth; trust me I can do it! So I am adamant of finding recipes with less of the things that are not so great, and more of the things that are better. Not saying that these recipes are totally healthy, but they suit me more.

Muffin Ingredients:

• 3/4 Cup – Coconut flour OR 3 Cups – Almond Flour
• 1 Cup – Arrowroot (can sub same amount for cornstarch or tapioca flour)
• 1 Tsp – Baking Soda
• 1 Tsp – Salt
• 1/2 Cup – Coconut Sugar
• 1/4 Cup – Coconut Oil (melted)
• 4 Eggs
• 2 Cups – Almond Milk (Can sub for any plant-based milk)
• 1/2 Cup – Chocolate Chips

Topping Ingredients:

• 1 Cup – Coconut Sugar
• 2 Tbsp – Cinnamon
• 6 Tbsp – Coconut Oil (melted)
• 1/2 Cup – Walnuts

Preparation:

• Preheat your oven to 180 Degrees Celsius
• Line / prepare your muffin tin
• In a mixing bowl, combine your flour (coconut or Almond), arrowroot flour, baking soda, salt and coconut sugar
• Add in your melted coconut oil, eggs, almond milk, and your optional choc chips :). Mix well.
• In a separate bowl, combine your topping ingredients.
• Add half of your topping ingredients to your muffin mixture.
• Scoop your batter into the muffin liners and add a spoon of the rest of the topping on top of each muffin.
• Bake until a toothpick comes out clean when you stick it into your muffin

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