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Healthy Little Muffins

October 18, 2011

Some muffins are just cupcakes in disguise, but not these. They’re a legitimate breakfast, with fruit, a vegetable, nuts and plenty of flax. Also, they’re sugar-free and gluten-free. And, most importantly, they’re tasty.

Yield: 24 small muffins or 18 medium-sized muffins

1.5 cups flaxseed meal
1 cup oat flour
1 cup almond meal
1 cup gluten-free all-purpose flour substitute
1/2 tsp salt
1 tbsp baking powder
10 dates, soaked in hot water for 15 minutes and pureed in a blender or food processor
1/2 cup agave nectar
1/2 cup coconut oil
1 and 1/3 cups buttermilk
2 eggs
1 tsp baking soda
1 cup raisins
2.5 cups grated carrots

1. Preheat your oven to 375 F. Line a muffin tin with paper liners. Spritz the paper liners with baking spray if you like.
Combine the first six ingredients (flaxseed meal through baking powder) in a bowl.
2. Combine the next six ingredients (dates through baking soda) in a separate, larger bowl.
3. Stir the dry ingredients into the wet ingredients and stir just until everything is incorporated. Then stir in the carrots and raisins.
4. Divide the batter into the muffin tins and bake until a toothpick inserted into the middle of a muffin comes out clean, about 18-25 minutes, depending on the size of your muffins.

The gluten-free all-purpose flour substitute I found has coconut flour, rice flour and some other stuff. I’m planning on some homemade coconut flour experiments soon, I’ll keep you posted.

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