CEREMONIAL CACAO BANANA ALMOND MUFFINS

These are my new most favourite muffins to keep when I’m on my moon phase.

They’re packed full of goodies for when your menstruating, feeling ow on energy, got those cravings and wanting to nourish your body and soul with something.

Im always grappling with cravings leading into my cycle, finding myself low on energy as my hormones crash and reaching for a quick fix of chocolate. 

But as I learn to listen to my body more and more since beginning my own embodiment jouney, Im finding new ways to nourish my body.

Ive also been working alongside my naturopath to understand what supports my body and my endometriosis symptoms and YEP!.....You Guessed it!! Sugar loves to reak havoc on my pain levels. 

Which if Im being honest has been a big challenge for me as ive always had a sweet tooth and when i feel good i find myself slipping and thinking its ok to have something sugary....next minute ive indulged a little too much, in pain and remembering why I try to keep away from processed foods as much as possible these days!

So if your like me and searching for something to deeply nourish your mind body and soul when your menstural cycle is right around the corner - here is my new favourite to share with you :)

Makes 24 - because YUM (and the kids love them too!)

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Chocolaty Cacao Banana Almond Muffins (AKA the perfect Period-Support Recipe)

Ingredients (makes 24 muffins)
• 4 ripe bananas, mashed
• 4 eggs (or 4 flax eggs if plant-based)
• 2/3 cup olive oil or melted coconut oil
• 2/3 cup honey or maple syrup
• 2 tsp vanilla extract
• 2 cups wholemeal spelt flour (or wholemeal flour)
• 1 cup rolled oats
• 1 cup almond meal
• 1/2 cup cacao powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• Pinch of salt
• 1/2 cup dark chocolate chips (optional)
• 1/4 cup pumpkin seeds
• 1/4 cup chia seeds or ground flaxseed (or both)

Method
1. Preheat oven to 180°C (350°F) and line 2 muffin tins with 24 cases.
2. In a large bowl, mash bananas, then whisk in eggs, oil, honey/maple syrup, and vanilla.
3. In another bowl, mix flour, oats, almond meal, cacao powder, baking powder, baking soda, cinnamon, and salt.
4. Combine wet and dry ingredients until just mixed.
5. Fold in chocolate chips, pumpkin seeds, and chia/flax seeds.
6. Spoon mixture evenly into muffin cases (about ¾ full).
7. Bake for 18–22 minutes, until a skewer comes out clean.
8. Cool slightly before enjoying — they also freeze beautifully.