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I SO love having a delish muffin to grab & go in the morning. Especially if you have kids or need to head off to work, is so essential to have quick and healthy options for stress free mornings.
I try to have something yummy ready for Monday mornings each week and this Sunday I’m making some naturally sweetened gluten free muffins.
Print the recipe for your next baking inspo and let me know how they turned out on my Insta at @annaliisakapp!
For more hormone friendly recipes created for women who crave more energy from quick and delicious meal ideas, check out our weekly meal plan program.
xx
| Prep Time | 10 |
| Cook Time | 30 |
| Servings |
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Ingredients
- 1 cup Almond Flour
- 1 cup oats
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp Sea Salt
- 1 cup organic blueberries
- 3 tbsps Extra Virgin Olive Oil
- 1/4 cup maple syrup
- 2 free range Eggs
- 1/4 cup unsweetened vanilla oat milk
- 2 Carrot grated
- 1 banana ripe and mashed
Ingredients
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Instructions
- Preheat the oven to 375ºF (191ºC). Line a muffin tray with unbleached liners.
- In a bowl, combine flour, cinnamon, cardamom, salt, and oats. Mix well.
- In a separate bowl, combine oil, maple syrup, egg, oat milk, carrot and banana. Mix well.
- Combine the wet and dry ingredients and mix well. Fold in blueberries.
- Use a measuring cup to measure even amounts of mixture into the muffin liners.
- Place in the oven and bake for 30 minutes
- Remove from oven. Let cool and enjoy!
Recipe Notes
To make these muffins nut free, you can substitute almond flour with a gluten free flour mix.
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