MUFFINS YOU CAN EAT & EAT & EAT
Guilt-Free Snackin’
My boyfriend is camping this weekend and while him and his pals have pledged to only eat what they catch, I’m making him some gluten-free muffins packed with protein to give him a head start each morning (just in case, of course). I like calling these “the kitchen sink” because I throw in whatever I have in my cupboard that makes sense at the time, and because he’s on a high protein diet the kitchen sink consists of lots of seeds.
Don’t be scared by the whole “gluten-free” aspect of these tasty treats. They’re moist, delicious, and don’t taste like anything super healthy if you know what I mean. But, they are! My favorite way to enjoy them is piping hot, with a swipe of almond butter on top.
Some baking tips for this recipe: make sure to squeeze as much moisture out of your grated apples as you can (twist ’em up in a kitchen towel and squeeze, squeeze, squeeze). I generally don’t advocate for throwing in “handfuls” of ingredients in baked goods but I’ve found that the amount of seeds you can add really is negligible and based on personal preference.
Fill your muffin tin just to the top of each space or else your muffins may grow too large!
4 cups fine almond flower
1 teaspoon baking soda
1/4 teaspoon sea salt
3 teaspoons cinnamon
1/4 cup chia seeds
Handful of golden flax seeds
Handful of pepitas
2 apples, grated and drained (squeeze the juice out)
1 tablespoon lemon juice
3/4 cup whole greek yogurt
6 eggs
2 tablespoons maple syrup
1 cup blueberries (fresh or frozen)
- Preheat your oven to 325 F.
- Combine dry ingredients.
- Combine wet ingredients. Stir wet into dry ingredients. The consistency shouldn’t be too sticky/pasty, or too thin.
- Spray a muffin pan with a non-stick spray and scoop spoonfuls of batter into each hole (don’t overflow them or underfill).
- Bake for 25 minutes until brown and cooked through (insert a fork to test).
- Enjoy these for breakfast, on a camping trip, on a hike, or freeze to eat later!