October 26, 2022
These moist muffins are made with GF oats (1 3/4 cups) and almond flour... I use Bob's Red Mill because it's not as fine...it's closer to almond meal than flour (1 1/2 cups). To the dry ingredients, I add 1 tsp of both Red Crystal sea salt and baking soda. I also amixed in some golden raisins, chopped walnuts and just a very small handful of dark chocolate chips. For the wet ingredients, mix 3 eggs, 1/2 cup mixture of honey/syrup (I use more honey than syrup), about 1 1/2-2 cups wet shredded veg/fruit (I used apple and carrot) & 6-8 tbsp melted unsalted butter. Then just stir the wet ingredients into the dry ingredients, spoon into muffin papers, and cook for about 30mn in a preheated 350 F oven.
This combination probably doesn't sound or look super appealing to a lot of people, but my breakfast was a small bowl of homemade kimchi-inspired sauerkraut (caring for my gut health...and I LOVE the taste!) along with a fresh warm, buttery muffin, just out of the oven. This little breakfast satisfies all corners of my palate...sweet, savory, salty...buttery, spicy...warm, cold. A little at-home comfort along with a hint of travel-adventure, and the combination of nutrients is a power-house!!
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