Tuesday, 22 January 2013

Gluten-free Cinnamon Berry Muffins

These muffins are amazing for breakfast and so healthy! I altered the recipe slightly from Julie Daniluk's book Meals that Heal Inflammation and they turned out amazing!

Gluten-Free Cinnamon Berry Muffins

2 cups of almond flour
1/2 cup of quinoa flour
1 cup of frozen raspberries or blueberries (I used strawberries as they were sold out everywhere!)
1 tsp of baking soda
1 tsp of himalayan salt
1/2 cup of coconut oil (I melt it down first before adding to mixture)
2 tbsp of cinnamon
1 tsp of ground ginger
1 tsp of nutmeg
1 tsp of cardamom
3 eggs
1/4 cup of honey (I love wildflower)

• Pre-heat oven to 300°
• Mix flours, baking soda, salt and spices well in a large bowl
• Mix in eggs, oil and honey
• Mix in berries thoroughly and make sure they're evenly distributed
• Beat the mixture until it's nice and smooth
• Spoon into muffin cups one at a time in muffin pan
• Bake for 30 min, turn the pan half way through
• Let cool before serving

These lovely muffins are gluten-free, low in sugar and very delicious. The cinnamon and spices (much like a chai mixture) are so great for the colder months - especially when enjoyed with a spiced tea almond milk latte or hot chocolate for the kiddies!

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