Super Flax Muffins

These wheat-free, sugar-free, wholesome, healthy muffins are a delicious indulgence even for people who don’t like ‘health’ food. The hardest thing about making them is not eating the whole pan!

Ingredients

1 1/2 cup ground flax (golden flax, preferrably fresh ground)

1 cup coconut flour

1 cup almond meal

1 1/2 tbsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 small carton applesauce (unsweetened)

1 cup unsweetened almond milk (or coconut or 'real' milk if you prefer)

cinnamon, nutmeg, cloves, vanilla extract to taste (approx. 1 tsp each)

Optional:

1/4 - 1/2 cup sugar replacement (optional - splenda for baking, some sort of diabetic sugar alcohol, etc) - if you use fruit you can skip this depending on how sweet you want them to be

3 apples, shredded or finely chopped (use instead of applesauce)

1-3 ripe to overripe bananas (mashed)

shredded carrots

cranberries

raisins, chopped figs, or chopped dates

any other dried fruit or chopped nuts

Directions

1. Preheat oven to 400 degrees.

2. Line muffin tins with cups (foil style recommended) - recipe makes 18 standard size muffins. Grease cups or use tinfoil versions to keep from sticking (I prefer the foil types but you can use cooking spray, coconut oil, or butter).

3. Mix dry ingredients (except for optional dried fruit) in one bowl, wet ingredients (except for apples/bananas) in second larger bowl.

4. Slowly stir dry mixture into wet, scraping sides with a spatula - mix until no lumps of flour are left (do not overmix). Fold in apples, bananas, and optional dried fruit/nuts.

5. Pour into muffin cups - 3/4 full. Do not overfill.

Enjoy!

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