They're super moist, not too sweet, and perfect for breakfast or a snack without all the guilt that comes from a traditional muffin (aka trans fats, refined sugar [TONS of it!], zero fiber, etc.). They happen to be gluten-free, dairy-free and there's also an easy vegan option ;-). You're welcome, and enjoy!
P.s. Here's one of the ways I enjoyed my super moist muffin this morning-
with a side of banana and peanut butter, of course! 😋
INGREDIENTS: Dry- * 4 tablespoons coconut flour * 4 tablespoons millet flour * 4 tablespoons gluten free oat flour * 4 tablespoons coconut sugar + more for sprinkling tops of muffins * 6 tablespoons gluten free whole oats * 1.5 teaspooons baking powder * 3/4 teaspoon baking soda * 1/4 teaspoon sea salt * 1/2 teaspoon cinnamon * 1/4 teaspoon nutmeg Wet- * 2 eggs * 2 *flax eggs (or all 4 flax eggs for vegan option) * 1/4 cup melted coconut oil * 2 teaspoons vanilla extract * 1/2 cup frozen blueberries * 4 tablespoons fresh squeezed orange juice * Enough coconut milk (or other milk of your choice) to make a thick, soft-serve ice cream kind of batter. Start with 1/2 cup -DIRECTIONS- In a large bowl mix all dry ingredients together well, except whole oats and set aside. Put frozen blueberries, whole oats and orange juice together in a separate bowl. Stir well and set aside. In a third bowl make your flax eggs (see below) , then whisk in regular eggs, coconut oil, vanilla and milk until blended well. Add this wet mixture into the dry ingredient bowl and blend well. Next fold in the blueberry/oat mixture. Spoon batter into 12 lined muffin molds, about 3/4 of the way. Sprinkle tops with additional coconut sugar. Bake approx 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for 30 minutes and enjoy! ----------------------- *How to make 1 (one) Flax egg: 1 tablespoon flaxseed meal 1.5 tablespoons water Whisk together flaxseed meal with water and let it sit until it gels into an egg-like texture. About 5 minutes. This makes one alternative- egg. (**In this recipe I use both eggs and flax eggs; Regular eggs for protein, and flax eggs for the added fiber and omega 3 fatty acids.) --------------------