Serves: 6
GF, DF, SF, V
There is just something about walking by a fresh bakery with the smell of sweet and savory options. Muffins, bagels, donuts…Yum, right?
It can be a challenge to cut this delicacy out, especially if the whole coffee and donut thing is a ritual for you or the donut break at the office is a daily thing.
However, I am confident this Happy Gut grain-free muffin recipe will have you skipping the donut break with no problem. A protein-rich, dairy-free and gut-friendly recipe that you can make a staple!
I’ve left out all processed sugar (to keep the cravings at bay) and incorporated a few superfoods, like blueberries and raw honey. This recipe is also completely grain-free. Instead, it’s packed with fiber and easy-to-digest ingredients to heal your gut and make your mouth happy.
Enjoy and keep a few in the freezer! Trust me, you’ll want some on hand.
Ingredients
2 cups almond flour
1 egg
½ tsp baking soda
⅓ cup unsweetened almond or cashew milk
¼ cup almond butter
1 tbs ground flaxseed
¼ cup raw honey
1 tbs pure vanilla extract
½ cup frozen wild blueberries (or regular)
1 tsp ground cinnamon
Pinch of sea salt
2 tsp avocado oil
Step 1
Preheat oven to 375 degrees. Grease muffin tins with a bit of avocado oil.
Step 2
In a large bowl, mix almond flour with flaxseed, salt, baking soda, and cinnamon.
Step 3
In a separate bowl, mix the egg with the milk, almond butter, honey, vanilla extract, blueberries, and avocado oil.
Step 4
Next, combine all ingredients until the batter is smooth and all ingredients are mixed.
Step 5
Pour into muffin tins.
Step 6
Bake for 10-12 minutes. Use a toothpick to check if they are finished. If batter comes off on the toothpick, allow for another 3-4 minutes to cook.
Step 7
Allow to cool, then enjoy or store in an airtight container in the refrigerator or freezer.
Photo by Roberto Martinez on Unsplash
