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Cozy fall, gluten-free muffins

by | October 10, 2019

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!!

About the Author

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.

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