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.
2 cups almond flour
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
Preheat oven to 375 degrees. Grease muffin tins with a bit of avocado oil.
In a large bowl, mix almond flour with flaxseed, salt, baking soda, and cinnamon.
In a separate bowl, mix the egg with the milk, almond butter, honey, vanilla extract, blueberries, and avocado oil.
Next, combine all ingredients until the batter is smooth and all ingredients are mixed.
Pour into muffin tins.
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.
Allow to cool, then enjoy or store in an airtight container in the refrigerator or freezer.