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Cozy Fall, Gluten-Free Muffins

by | October 10, 2019 | Baked goods, Breakfast and anytime bowls, Recipes

Ingredients

Dry ingredients

  • 1.5 cup super fine natural almond flour
  • 1 cup gluten-free, old fashioned rolled oats
  • 2 tea spoons baking powder
  • 2 table spoons ground flax seeds
  • 1 table spoon chia seeds
  • 1 table spoon hemp seeds
  • 1 cup chopped raw walnuts
  • 1-2 tea spoons organic ground cinnamon
  • 2 table spoons Lakanto sweetener (erythritol and Monk fruit sweetener)

Fruit

  • 1-2 organic finely chopped apples (I use pink lady apples or honeycrisp apples)
  • ½ cup to ¾ cup dried, organic frozen cranberries
  • 1 banana

Wet ingredients

  • 2 eggs
  • ¼ cup avocado oil
  • 1/3 cup pure maple syrup
  • ½ cup almond milk

Instructions

  1. Preheat oven to 375 F.
  2. In a bowl, combine flour, oats, baking powder, flax seeds, chia seeds, hemp seeds, cinnamon, Lakanto sweetener
  3. In another bowl, mix 2 eggs and add avocado oil, maple syrup and almond milk, and mix.
  4. Add the mix to dry ingredients and stir well.
  5. Skin and finely chop 1-2 apples.
  6. Mash a banana.
  7. Add apples, banana and cranberries to the mixture.
  8. Add walnuts.
  9. Gently mix all the ingredients.
  10. Grease the muffin pan with avocado oil.
  11. Place the mix into a muffin pan.
  12. Bake for 30-35 minutes or until ready (I use the toothpick test and look for a nice healthy glow) at 375 F, and cool before serving.

Yields 12 muffins.

If you do not have a large group to share the muffins with, once cooled you may freeze them and take them out of the freezer to reheat for breakfast or snack.

Enjoy!!

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