The Endo Diet: Lemon Poppy Seed Blackberry Muffins

I recently began following the Endo Diet, after reading Dr. Cook's book Stop Endometriosis and Pelvic Pain. I had thought about the diet before, but it wasn't until reading exactly why the diet is suggested that I decided to give it a try. The Endo Diet cuts out inflammatory foods, that could add to a inflammation caused by an existing disease. It also cuts out foods that would increase the amount of estrogen in the body, which feeds the disease. The Endo Diet involves cutting out gluten, soy, dairy, sugar, chocolate, caffeine, and alcohol. It also involves eating organic foods as much as possible. Talk about a BIG change! I'm two weeks into the diet, and I'm finding it doable. I allow myself honey and agave as sweetener, decaffeinated tea, and fruit juice or diet soda for my kidney treatment, which is drinking a teaspoon of baking soda a day. That is the only thing I won't give up. Do you know how terrible baking soda tastes? I have to have a decent cover-up!  In any case, today I made a couple snacks that follow what I call the "No Fun" diet. I thought I'd share the recipe for the Lemon Poppy Seed Blackberry Muffins.

I adapted them from this recipe from The Lemon Bowl. They turned out fairly good, considering that there wasn't any sugar or butter. They are a little drier than I am used to, so next time I might add something like applesauce or banana to give them a bit more of a moist texture. With a little sugar-free jam, I bet they would be fantastic! Sadly, I have none. :(

The Endo Diet: Lemon Poppy Seed Blackberry Muffins

Ingredients (all organic): 

2 cups gluten-free flour (I used Trader Joes' brand)

1/2 tsp baking soda

1/4 tsp salt

2 eggs

2 egg whites

1/4 cup raw wild honey

2 tbs coconut oil

2 tsp vanilla

zest and juice of 1 lemon

1 tbs poppy seeds

1 cup blackberries

Instructions:

1. Preheat the oven at 350*.

2. Whisk flour, baking soda, and salt in a small bowl. Set aside. 

3. Combine eggs, egg whites, honey, coconut oil, vanilla, lemon zest, and lemon juice with a mixer until well incorporated. 

4. Add the dry ingredients in 3 batches, combining well each time. When batter is smooth, add poppy seeds.

5. Fold in blackberries and ladle evenly into muffin pan. My mixture made 10 muffins, filled almost to the top.

6. Bake 25 minutes, or until a toothpick comes out clean. Cool, and enjoy!