• Shaina Painter

Morning Glory Breakfast Muffins (GF)


 

M O R N I N G G L O R Y M U F F F I N S


I N G R E D I E N T S

2/3 cups Almond Flour 2/3 cup GF Oats (I use One Degree)

1/3 tsp Cinnamon

1/8 tsp Sea Salt 2 tbsp Extra Virgin Olive Oil 2 tbsp Maple Syrup

1 Pasture-raised Egg or Chia egg 2 tbsp Unsweetened Almond Milk

1 Carrot (grated) 1/2 Banana (ripe and mashed)

2 tbsp Ground Flax Seed

Optional: Unflavored Collagen for protein

 

D I R E C T I O N S


  1. Preheat the oven to 3750F. Line a muffin tray with unbleached liners.

  2. In a bowl, combine flour, flax meal, cinnamon, oats, and salt.

  3. In a separate bowl, combine oil, maple syrup, egg, almond milk, carrot, and banana. Mix well.

  4. Combine the wet and dry ingredients.

  5. Use a measuring cup to measure even amounts of mixture into the muffin liners. Place in the oven and bake for 30 minutes.

  6. Remove from oven. Let cool and enjoy!



Notes:

Storage: Refrigerate in an airtight container for up to five days. Freeze for up to two months.

 


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