Gluten Free Mini Muffins

Grain Free Muffins

Use this healthy recipe to make a batch of gluten and grain-free mini muffins and stock your fridge with the perfect on-the-go snack, or quick breakfast that won't destroy that amazing workout you did!

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Serves 24
What you need:

• ½ cup blanched almond flour
• ½ cup flax meal
• 1 Tablespoon coconut flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 3 eggs
• half of a ripe banana, mashed
• ⅓ cup coconut sugar
• 2 Tablespoons pure maple syrup, grade b
• ¼ cup coconut milk, canned, full fat
• 2 Tablespoons almond butter
• 1 teaspoon vanilla extract
• 1 Tablespoon coconut oil, melted
• ½ cup golden raisins
• ½ cup raw pecans, chopped

Instructions
1. Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.
2. In a medium bowl combine the almond flour, flax meal, coconut flour, baking soda, salt and cinnamon.
3. In another medium bowl combine the eggs, banana, coconut sugar, maple syrup, coconut milk, almond butter and vanilla. Mix until smooth. Add the dry ingredients into the wet ones and mix well.
4. Slowly add the melted coconut oil, mix until all the lumps disappear. Add the raisins and pecans and mix well.
5. Divide the batter for 24 mini muffins. Bake for 15-20 minutes, until golden and fully set. Cool on a wire rack for 10 minutes. Store in an airtight container in the fridge.

Nutrition
One mini muffin equals: 88 calories, 6g fat, 65mg sodium, 7g carbohydrate, 1g fiber, and 3g protein

I hope that you get a chance to give this recipe a try. Remember, in your kitchen you can create anything you want. Use this recipe as a template and if you want, add flavors you like or subtract things you dislike. If you like a recipe, play around with the ingredients and amounts and make it yours! Also remember, I’m only a call or email away  to assist you in all things fitness and help you achieve your best body yet.​​​​​​


Dedicated To Making Healthy Your Habit,
Mychael

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