Back-in-the-Saddle Muffins

I would be remiss if I didn't include this recipe today, as these muffins were in the oven when I launched this blog. Like many of you, I'm sure, I have occasionally strayed from the path of grain free eating. A trip across the pond almost always trips me up. Anyhow, to get me back in the saddle again I make these muffins. It assures me that I will have several days of grain-free dairy free breakfasts to get me going again.

Back-in-the-Saddle Muffins

P  GF  DF  V 

 

* 15min prep * 25min baking * Bake at 350 degree * Makes 6 muffins *

 

Dry ingredients

1 1/4 C almond flour

1 C shredded carrots approx. 2 med carrots

1/2 shredded apple*

1/2 C finely shredded coconut

1/2 C currents

1/2 Tbsp cinnamon

1 tsp baking soda

1/8 tsp salt

 

Wet ingredients

1 lrg egg (room temp.)

1/4 almond oil

1 Tbsp agave or honey

1/2 tsp vanilla extract

 

Combine dry ingredients in a large bowl. Set aside. Crack egg in a small bowl. Add almond oil, agave and vanilla then whisk until incorporated. Pour wet ingredients into large bowl with dry ingredients and mix with a wooden spoon. Cover bowl with saran wrap and let sit for 15 minutes. Preheat oven to 350 degrees. Grease six spaces of a muffin pan. Spoon mixture into greased spaces pack down lightly. Bake for 20-25 minutes. Refrigerate for up to 3 days.

tip: 1/4 C apple sauce (or a kids snack size apple sauce cup) works in place of a shredded apple. I just incorporate it into the wet ingredients after they have been mixed.

tip: this recipe can easily be doubled. I choose to do this small batch because they are filling and I can not eat more than one at a time.