HEALTHY GLUTEN FREE/VEGAN MUFFINS:
As I was scrolling through Pinterest, all these muffin recipes kept showing up. They all looked insanely yummy, but I knew that they were all just loaded with tons of sugar and empty calories. People often associate the word “muffin” with something that is semi-healthy for you. In fact, most people believe that if they choose the “blueberry muffin” at Dunkin Donuts, over the chocolate glazed donut, they are making a healthier choice. This couldn’t be further from the truth. Most muffins have just as much sugar, if not MORE!~ This is definitely not a healthy way to start your morning. THIS muffin recipe is healthy. There are no artificial flavors, unhealthy fats, or table sugar. They are sweetened with honey and coconut palm sugar. They are gluten free, vegan, and high in protein. In case you’re wondering why I add protein to pretty much all my shakes, pancakes, and breakfast baked goods, it’s because protein helps to break down the carbs. Anything that is high in sugar and carbs, but low in healthy fats and protein, turns to pure sugar and does no good in your body. The coconut oil and protein both help to make these good sources of fats and protein.
Ingredients: This recipe yields for 6 muffins. ( X it all by 4— to make 24 muffins )
- 1-1/4 cups Pamela’s GF Baking & Pancake Mix
- 1/4 cup coconut oil
- 1/2 cup almond milk (or coconut milk)
1/4 cup coconut palm sugar AND 1 tbspn. of honey
- 1/3 cup apple sauce
- 1 tsp vanilla
- 1/4 cup oats
- 1/4 cup chopped almonds ( I used a food processor to chop my soaked, dehydrated almonds) SAVE 1-2 tablespoons of the chopped almonds to sprinkle over top of the muffins.
- 1 scoop vegan, vanilla protein powder
- 1 tsp. ground flax seed
DO NOT TIMES THIS BY 4: This is the ACTUAL, TRUE AMOUNT OF BLUEBERRIES TO ADD TO THE REMAINING 1/2 of the BATTER, AFTER YOU POUR OUT THE ALMOND CRUCNH INTO 12 MUFFIN CUPS
- 1 cup blueberries. (I used frozen blueberries. Either will work) You will not add the blueberries until after you have already poured out 12 muffin cups of just the plain almond crunch batter.
Preheat the oven to 350 degrees
Mix all the ingredients into a large mixing bowl.
Place 24 muffin cups into a muffin pan.
Pour out 12 muffins, and sprinkle remaining chopped almonds over top of the 12 muffins.
With the remaining batter, add the one cup of organic blueberries to the mixture.
Pour the the blueberry mixture into the other 12 cups, and then sprinkle some oats over top, to make them pretty. 🙂
Bake for 10-12 minutes.
Serve hot with some EARTH BALANCE vegan/soy free butter over top!
DELISH for breakfast, with a hot cup of coffee. 🙂