My mum loves muffins. She knows exactly what she likes and is often disappointed by many recipes leaving her not satisfied. I designed this EPIC muffin recipe for my mum. They are filling, delicious and pack an awesome amount of healthy fats and protein. The recipe uses Xylitol which has no impact on your blood sugar. Try making a batch of these muffins and storing them for a simple on the go breakfast.
Mums magic muffins
Makes: 12 muffins
Ingredients:
2 cup gluten-free flour
1/2 cup shredded coconut
3/4 cup chopped pecans *can sub for chopped almonds or walnuts (use seeds for nut-free)
1/2 cup chopped dates
1/3 cup sunflower seeds
1/2 cup xylitol
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 whole eggs* or egg replacer if vegan
2 tsp vanilla extract
1 cup grated green or tart apple
1 cup mashed banana
1/2 cup melted coconut oil
Method:
Pre-heat your oven to 170 degrees celsius.
In a large bowl mix all your dry ingredients.
In a medium-size bowl whisk eggs then add all remaining wet ingredients including the grated apple and mashed banana.
Combine all together in the large bowl.
Spoon into a 12 tin greased or lined muffin pan.
Bake for 25-30 minutes or until the tops are golden brown.
Store the muffins in a airtight container for one week in the fridge or freeze for up to two months.
