Hearty Breakfast Muffins with Dried Fruit, Nuts and Seeds

Source

Health and Vida Kitchen

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Ingredients

Display units in Metric

Serves Change

6	tbsp	ground flaxseed
¹⁄₄	C	water
1	C	gluten free baking flour (Bob's Red Mill GF 1 to 1 Baking Flour)
1	tsp	baking soda
2	tsp	baking powder
1	C	gluten free quick oats
1	tsp	ground cinnamon
¹⁄₂	tsp	salt
1	C	almond milk
2	tbsp	vanilla
¹⁄₂	C	apple sauce
¹⁄₄	C	monkfruit
¹⁄₂	C	maple syrup
¹⁄₂	C	avocado oil
2	C	dried fruit and nut mix
¹⁄₂	C	blanched slivered almonds
¹⁄₂	C	raw pumpkin seeds

Preheat oven to 350°.

In a small saucer, combine ground flaxseed with water to make the flax "egg". Stir well and let sit for 10 minutes.

Combine almond milk, vanilla, apple sauce, monkfruit, maple syrup, and avocado oil together in a small bowl. Add flax egg and mix well by hand. Let sit while you prepare the dry ingredients.

Mix gluten free flour, baking soda, baking powder, quick oats, ground cinnamon, and salt. Stir well.

Slowly pour the wet ingredients into the dry mixture, stirring well with a hand wisk. Scrape the sides of the bowl with a spatula to make a medium-thick batter.

Add dried fruit and nut mix, slivered almonds, and pumpkin seeds to batter, stir with a spatula to combine well.

Grease muffin tin with light layer of avocado oil (for easy removal). Pour batter into tin, slightly under-filling.

Bake at 350° for 22-25 minutes. Remove from oven and let sit for 10 minutes before removing.

Makes 18 muffins.

Preheat oven to 350°.
In a small saucer, combine ground flaxseed with water to make the flax "egg". Stir well and let sit for 10 minutes.
Combine almond milk, vanilla, apple sauce, monkfruit, maple syrup, and avocado oil together in a small bowl. Add flax egg and mix well by hand. Let sit while you prepare the dry ingredients.
Mix gluten free flour, baking soda, baking powder, quick oats, ground cinnamon, and salt. Stir well.
Slowly pour the wet ingredients into the dry mixture, stirring well with a hand wisk. Scrape the sides of the bowl with a spatula to make a medium-thick batter.
Add dried fruit and nut mix, slivered almonds, and pumpkin seeds to batter, stir with a spatula to combine well.
Grease muffin tin with light layer of avocado oil (for easy removal). Pour batter into tin, slightly under-filling.
Bake at 350° for 22-25 minutes. Remove from oven and let sit for 10 minutes before removing.
Makes 18 muffins.

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