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With barely six grams of sugar each, these muffins are a lovely warm and nourishing treat in the morning if you’re looking for something to grab and go. They are grain-free and full of healthy fats. Perfectly sweet and bright thanks to a squeeze of citrus juice, they bake up with a slightly crunchy exterior and tender crumb. Makes about 12 muffins
2 tablespoons ground flaxseed or flaxseed meal
3 tablespoons whole psyllium husks
1 tablespoon lemon zest
3/4 cup Gefen Almond Milk
1/2 cup Tonnelli Avocado Oil
1/3 cup Gefen Maple Syrup
1 tablespoon alcohol-free vanilla extract
2 tablespoons fresh lemon juice
2 cups superfine blanched almond flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1/4 cup unsweetened shredded dried coconut
2 teaspoons baking powder
1/4 teaspoon kosher sea salt
1 cup frozen wild blueberries
Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper baking cups.
In a medium bowl, whisk together the ground flaxseed, psyllium husks, and lemon zest. Then mix in all the wet ingredients and set aside.
In a large bowl, whisk together all the dry ingredients (through salt). Add the wet ingredients to the dry ingredients and mix with a rubber spatula. (The batter will be thick.) Fold in the blueberries.
Using an ice-cream scoop or measuring cup, drop about 1/4 cup of batter into each baking cup. Bake for 30 to 35 minutes, or until golden brown and a toothpick or fork inserted in the center of a muffin comes out clean.
Remove from the oven and allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to 3 days or in the fridge for 1 week. Bring back to room temperature or toast before serving.
From The Kitchen Commune: Meals to Heal and Nourish Everyone at Your Table, copyright © 2024 by Chay Wike. Reprinted by permission of the author and Flashpoint Books, Seattle, WA.
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