Grain- Free Pumpkin Flax Muffin
Packed full of healthy fats, proteins, fiber, and resistance starches.
Gluten, grain, dairy, soy, sugar-free!!
Gluten, grain, dairy, soy, sugar-free!!
INGREDIENTS
INSTRUCTIONS
- 1/4 cup almond butter (a little more)
- 1 c organic pumpkin purée
- 2 organic free-run eggs
- 3 TBSP monk fruit sweetener
- 1/2 cup organic cassava flour (a great resistance starch for gut health)
- 1/4 cup organic almond meal (flour)
- 2 TBSP psyllium fiber (holds it together & another great resistance starch)
- 4 TBSP ground organic flaxseeds
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp or less of cloves
INSTRUCTIONS
- Preheat oven to 350F. Get muffin pan or silicon muffin holders ready. *Recipe makes 10 muffins.
- Add all ingredients together and mix well with a spoon.
- Pour batter into muffin pan/holders until 3/4 full.
- Bake for 14-15 minutes. If it is too soft still, turn the oven off leaving muffins in for another five or so minutes. *Don't forget to reset the timer:)
Grain/Lectin-Free Carrot Cake Cassava Muffins
SO GOOD FOR YOU and SO YUMMY!!!
Packed full of healthy fats, proteins, fiber, and resistance starches.
Gluten, grain, lectin, dairy, soy, and sugar-free!!
Packed full of healthy fats, proteins, fiber, and resistance starches.
Gluten, grain, lectin, dairy, soy, and sugar-free!!
INGREDIENTS
Makes 12 muffins (I do 10 larger ones)
1. Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners or silicon cups and set aside.
2. In a large bowl, whisk together the almond flour, cassava flour, psyllium husk powder, monk fruit sweetener, baking soda, salt, cinnamon, ginger, and nutmeg or cloves.
3. In a small bowl, combine the eggs, oil, coconut or almond milk, and vanilla.
4. Whisk the wet ingredients into the dry ones, then add the grated carrots and the walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups, 10 if you want them larger.
7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh for 5 days in the refrigerator (or 3 months in the freezer).
IN THE END…
You’ll have a treat that can feed you, and your friends or family, for days. You can also play with the recipe by adding extra cinnamon or nutmeg – it’s up to you how spicy-sweet you make these.
Makes 12 muffins (I do 10 larger ones)
- ½ cup blanched almond flour
- ½ cup cassava root flour (a little more)
- 2 tbsp psyllium husk powder
- ½ teaspoon baking soda
- ¹∕4 teaspoon sea salt
- 1 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg (I usually substitute with cloves)
- 2 omega-3 or pastured eggs, organic
- ¹∕₃ cup MCT oil or avocado oil
- ²∕₃ cup unsweetened coconut or almond milk
- ¹∕₃ cup Monk Fruit sweetener (with or without erythritol)
- 2 teaspoons vanilla
- 2 large carrots, grated
- ¼ cup chopped walnuts
1. Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners or silicon cups and set aside.
2. In a large bowl, whisk together the almond flour, cassava flour, psyllium husk powder, monk fruit sweetener, baking soda, salt, cinnamon, ginger, and nutmeg or cloves.
3. In a small bowl, combine the eggs, oil, coconut or almond milk, and vanilla.
4. Whisk the wet ingredients into the dry ones, then add the grated carrots and the walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups, 10 if you want them larger.
7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh for 5 days in the refrigerator (or 3 months in the freezer).
IN THE END…
You’ll have a treat that can feed you, and your friends or family, for days. You can also play with the recipe by adding extra cinnamon or nutmeg – it’s up to you how spicy-sweet you make these.