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
Preheat the oven to 3750F. Line a muffin tray with unbleached liners.
In a bowl, combine flour, flax meal, cinnamon, oats, and salt.
In a separate bowl, combine oil, maple syrup, egg, almond milk, carrot, and banana. Mix well.
Combine the wet and dry ingredients.
Use a measuring cup to measure even amounts of mixture into the muffin liners. Place in the oven and bake for 30 minutes.
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.
