Flax, Spice, and Almond Muffins
Flax, Spice, and Almond Muffins
Smoothies are a great way to start the day; however, it is nice to vary offerings yet deliver nutritional benefits. Try beginning the day with these gluten-free muffins that pack a hearty omega-three oomph. Tailored to not only start the day nutritionally sound but to awaken the taste buds. If you like a muffin sweet, then add the optional coconut sugar. Then choose optional dried fruits and nuts to include or not. Make the whole batch and freeze some or halve the recipe. This recipe is adaptable!
12 small muffins or 8 large muffins
INGREDIENTS:
Dry ingredients
1 cup almond flour
1 cup flaxseed meal
¼ cup coconut sugar (optional)
1 tablespoon baking powder
½ teaspoon kosher salt
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Wet ingredients
2 eggs
1 teaspoon molasses
½ cup organic applesauce
¾ cup buttermilk
⅓ cup melted coconut oil
1 teaspoon vanilla extract
Optional Fruits and nuts
½ cup raisins or dried cranberries
2 tablespoons candied ginger, minced
½ cup walnuts and/or pecans, chopped
DIRECTIONS:
Preheat oven to 350°F. Line twelve muffin tins with paper liners.
In a large bowl, whip together the dry ingredients.
In a separate bowl, whip the eggs, molasses, and applesauce together. Whip in the buttermilk, melted oil, and vanilla.
Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Do not over mix.
If using, gently fold in fruits and nuts
Scoop the batter into the prepared muffin tins. Pour one-third cup of the batter for small muffins. Pour one-half cup batter for large muffins.
Bake the muffins for about twenty-seven minutes until a toothpick inserted in the center of a muffin comes out clean and browned on top. Cool in the tin for five minutes before serving.
Flax, Spice, and Almond Muffins
Ingredients
- Dry ingredients
- 1 cup almond flour
- 1 cup flaxseed meal
- ¼ cup coconut sugar (optional)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- Wet ingredients
- 2 eggs
- 1 teaspoon molasses
- ½ cup organic applesauce
- ¾ cup buttermilk
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- Optional Fruits and nuts
- ½ cup raisins or dried cranberries
- 2 tablespoons candied ginger, minced
- ½ cup walnuts and/or pecans, chopped
Instructions
- Preheat oven to 350°F. Line twelve muffin tins with paper liners.
- In a large bowl, whip together the dry ingredients.
- In a separate bowl, whip the eggs, molasses, and applesauce together. Whip in the buttermilk, melted oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Do not over mix.
- If using, gently fold in fruits and nuts
- Scoop the batter into the prepared muffin tins. Pour one-third cup of the batter for small muffins. Pour one-half cup batter for large muffins.
- Bake the muffins for about twenty-seven minutes until a toothpick inserted in the center of a muffin comes out clean and browned on top. Cool in the tin for five minutes before serving.
Calories
217.95Fat (grams)
15.25Sat. Fat (grams)
5.98Carbs (grams)
17.27Fiber (grams)
4.04Net carbs
13.23Sugar (grams)
11.11Protein (grams)
5.34Sodium (milligrams)
254.92Cholesterol (grams)
31.61The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.