These gluten-free muffins are a great source of protein, good fats and fiber, as and have the added bonus of being grain-free (and so also gluten-free)! Traditionally we don’t eat eggs, but have recently tried a few recipes using eggs from the New Westminster farmer’s market, which I feel better about from a ethical perspective, and offer an extra nutritional punch. These muffins were a big hit! They are great for a quick breakfast, or to accompany a soup.
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 muffins
Ingredients:
- 1 cup ground flax meal (we grind ours fresh in a coffee grinder, and store it in the freezer to ensure that the good fats do not go rancid or oxidize)
- 1 cup ground almond or pecan flour (we also grind ours in the coffee grinder, or you can buy this pre-ground)
- 1 Tbsp baking-powder (I prefer the aluminum-free version – Bob’s Red Mill is an option)
- 1 tsp cloves
- 1 tsp cinnamon
- 1/2 cup coconut oil – melted
- 4 large eggs
- 1/4 cup maple syrup
- 1/2 cup coconut or almond milk
Directions:
- preheat oven to 350′
- grease muffin tin with coconut oil or use paper liners
- mix dry ingredients in a bowl
- melt coconut oil on low heat in stovetop pot, then allow to cool slightly
- add eggs, maple syrup and milk to oil, and blend briefly
- add wet ingredients to dry
- spoon into muffin tins
- cook until a fork comes out clean – enjoy!
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