Gluten-Free Everyday and Passover Almond Flour Muffins

Healthy Gluten-Free Almond Flour Muffins

For Everyday and Passover
(Almond Flour with a Flax seed option )

These muffins  are packed full of flavor, fiber, and amazing
superfood health benefits of flax seed is optional.

I think these are perfect muffins to have at breakfast and
let’s face it, the name “muffin” is just an excuse to eat cake
at the beginning of the day. It’s a great way to fit flax seed
into your day too.

(I have to keep trying various ways to sneak flax seed
into the food!). (See *flax-seed-health-benefits below)

These muffins are almost whole meal in texture but
with a nice spicy flavor when you add cinnamon and nutmeg.

I put spices in this recipe, but feel free to adjust it
change it to your own taste.

INGREDIENTS For 12 Muffins

1 cup flax meal (OR Passover:
use tapioca)

1 cup almond flour

1 tsp baking powder

1/4 tsp salt

½ tsp nutmeg, grated or ground

1 tsp cinnamon
½ cup sweetener of your choice

½ cup melted coconut oil 

   OR: a ¼ cup melted coconut oil plus
¼ cup banana or unsweetened applesauce.

4 eggs, beaten

(Optional)
Add-in ¼ cup dried mixed berries
or chocolate chips,

Cinnamon-sugar topping: 
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted

Add butter or coconut oil to a shallow
bowl. In another shallow bowl,
combine sugar and cinnamon.
Dip muffin tops in butter, then in cinnamon-sugar.
Serve warm.

HALF RECIPE 6-MUFFINS

INGREDIENTS

½ cup flax meal (OR Passover:
use tapioca)

½ cup almond flour

½ tsp baking powder

1/8 tsp salt

¼ tsp nutmeg, grated or ground

½ tsp cinnamon
¼ cup coconut sugar of your choice

¼ cup melted coconut oil
OR: ¼ cup unsweetened applesauce
or banana

2 eggs, beaten

(optional) Add-in ¼ cup dried berries
or chocolate chips,

(optional) Additional cinnamon and
melted coconut oil for topping.
Mix the additional cinnamon and melted
coconut oil and dip the tops into this mixture.

METHOD
Preheat the oven to 180c/350F degrees.
Mix dry ingredients together well.

Add beaten eggs, melted coconut oil and sweetener
to the dry mixture and mix well.
If the mixture is a bit thick, add about 1/4 cup water.

Fill muffin cases just over half way with the batter.

Bake for 20 minutes until the tops are golden brown.
Cool in the pan for a few minutes, then remove.

*You can check out the health benefits of flax seed here:
Health Benefits of flaxseed

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www.jmutlery.com