These muffins taste so good that it’s hard to believe they are gluten-free AND dairy free! They are protein-packed, nutrient dense and full of good fat, making them very satisfying.
Remember this: If you want to lose fat, you have to eat good fat. More often then not, fat-free diets lead to over-consumption of carbohydrates. Carbs are broken down into their smallest part, glucose (sugar) and excess sugar is eventually converted to fat. More reason than ever to avoid “fat-free” diets.
I make this recipe at least twice a month because it is a fabulous substitute for bread and a balancing snack. I’m not on an entirely gluten-free diet but I definitely feel my absolute best when I have very little bread and pasta from wheat-based (gluten) foods. Dr. Mercola calls gluten containing diets “an epidemic of hidden intolerance.” Meaning, there are many people who have gluten intolerance and are not even aware of it.
Instead of wheat flour, this recipe uses almond flour. Almond flour is a source of good fat and it makes for a lovely textured muffin. It is truly the secret to these dense, fulfilling muffins. I like to add a bit of dried fruit for some extra fiber and flavour.
Gluten-Free AND Dairy Free Muffins
2-1/2 cups of ground almond flour
1/4 cup melted coconut oil (organic)
1/4 cup maple syrup
1 cup unsweetened applesauce
1/2 tsp aluminum-free baking soda
2 tsp cinnamon
Dash of sea salt
1/2 cup dried cranberries or organic apricots chopped
Combine all the ingredients in a large bowl. Use muffin cups to line a muffin tin and fill half the cup with batter. Bake at 350 degrees for 15-20 minutes or until muffins spring back when pressed with a fork. Makes 12 muffins.