Perfect Breakfast Muffins
Servings Prep Time
15muffins 15minutes
Cook Time
18-20minutes
Servings Prep Time
15muffins 15minutes
Cook Time
18-20minutes
Ingredients
Instructions
  1. Preheat the oven to 350. Line or spray muffin tins. Combine the almond flour, flaxseed meal, baking soda and salt together in a bowl. In a high-powered blender (I use a Vitamix), combine the eggs, dates (soften these in hot water for a few minutes if they are dry), banana, olive oil and water. Blend until smooth. Stir the liquid into the dry ingredients. Choose your add-ins. Half our family likes a hearty blend of nuts, seeds and dried fruit. Some of us like the chocolate chips, I use Enjoy Life. This batter can easily adapt to 3 cups of add-in ingredients. Fresh or frozen berries are also a great choice! Or bump the nutrition by adding cups of chopped trail mix. Choose the combination that your family loves. Or take half the batter and make two different varieties! Fill muffin tins 2/3 full with batter and bake for 18-20 minutes until muffins spring back when touched.
Recipe Notes

This recipe is adapted from Gluten-Free Cupcakes, by Elana Amsterdam of Elana’s Pantry

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