From top to bottom: Banana Muffin, Carrot Coconut Muffins, Apple Oatmeal Muffins
Getting rid of the ever-convenient breakfast cereal is not an easy task, but these muffins make it so much easier.
My kids start their day with an IsaLean shake with added IsaFruits and IsaGreens and a Yummy Muffin!!
I make a big batch on the weekend enough to last all week.
Gluten Free Apple Oatmeal Muffins
- 2 cups freshly ground FINELY GROUND certified gluten free oatmeal (rolled oats)
- 2 teaspoons gluten free baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup honey
- 1/4 cup plain, gluten free yogurt
- 1/2 cup good quality 100% apple juice
- 2 lightly beaten large eggs plus one egg white
- 4 tablespoons coconut oil
- 1/2 teaspoon vanilla
- 1 cup shredded apple (about one large apple – do not peel the apple)
- 1/2 cup chopped walnuts
Grind oats. Blend all dry ingredients together.
Mix wet ingredients in a separate bowl and slowly add to dry.
Line muffin tin with papers or lightly grease.
Fill 3/4 full and bake at 350 for 16 minutes or until toothpick comes out clean.
Makes 16 muffins
147 calories each, 12 grams of carbs
Gluten Free Banana Muffins
Makes 12 full size or 24 mini muffins
Ingredients
- 3 bananas (about 1 ½ cups) mashed
- 2 cups almond flour
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- ¼ cup coconut oil
- ½ teaspoon sea salt
- 1 teaspoon baking soda
Mix all dry ingredients.
Mix wet ingredients in a separate bowl and the slowly add to dry.
Bake at 350° for 35-45 minutes (or until a toothpick comes out clean
Thriving Not Depriving 