SCD Muffins

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These muffins are gluten free, grain free, and SCD legal. This recipe comes from "Breaking the Vicious Cycle" and you would never guess they are grain free.
Ingredients
2 1/2 cups almond flour
1/2 cup runny honey (place container in a bowl of hot water to make it runny)
1/2 tsp baking soda
1/8 tsp salt
3 eggs (or pureed fruit)
1/4 cup melted butter
1 cup blueberries, frozen or fresh (optional)
 
Directions
1. Put everything except the butter and blueberries in a food processor and blend well. Add the melted butter until you get a batter-like consistency (it will be very moist and a bit sticky). Fold in the blueberries (or other fruit) if using.
2. Spoon the mixture into muffin tins lined with muffin papers (or use non-stick muffin tins, but DO NOT use non-stick spray). Fill about 3/4 of the way full. Bake at 310-degrees for 30-45 minutes. Let cool completely before turning the muffins out as they will continue to firm up in the tins.
 
Notes:
I used regular-sized muffin tins to prepare this recipe. If you use mini tins, you may need to alter the oven temperature and cook time.

Variations
- Add 2 tsps almond extract and stir in fresh or frozen cherries.
- Sub mashed banana for the butter and stir in walnut pieces.
Categories:
Dish   BreadCooking Method   Baked
Features   Dairy-Free, Diabetic-Friendly, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free
Tags:
scd




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