Our Fave Healthy Recipes
We luckily don’t have any celiac disease in our family – yet I love the benefits of living mostly gluten free (read my blog “Is gluten free just a trend?” ) to find out why.
Here it goes: My new Fave!! Best of course when enjoying it warm just out of the oven… it will also stay nice and moist for days in the fridge. I use an airtight container or split them up in ziplock bags for a delicious school treat. This recipe is for 6 regular muffins or 12 mini ones (adjust baking time for mini muffins around 6-8min less). Enjoy!!!
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup coconut milk or almond milk or yogurt
- 1/4 cup of honey or maple syrup
Cinnamon Topping Ingredients:
- 2 tablespoons ground cinnamon
- 1/4 cup of honey (or other sweetener)
- 2 tablespoons unsalted butter, melted (or ghee or coconut oil)
- 1/4 cup of walnuts or pecans (optional)
1. Preheat oven to 350F (175C).
2. Prepare a baking pan with muffin liners.
3. Combine the almond flour, coconut flour, baking soda and salt and blend well.
4. Add the eggs, milk and maple syrup to the flour mixture and mix until well-blended. Let the batter sit for a few minutes to allow coconut flour to absorb moisture.
5. Fill muffin liners about 1/4 of the way with batter.
6. Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
7. Drizzle the remaining topping over each muffin and use a toothpick, fork or spoon to blend the topping into the batter.
8. Bake for about 24 min, or until toothpick inserted in the centre of muffin comes out clean.
9. Store in airtight container for a few days at room temperature, or keep in the fridge for about a week (or keep in freezer for a few months).
A big Thanks to comfybelly.com
– Yulia Sauter