Easy Adaptable Muffins- GF, egg free, dairy free, no refined sugars

Before our Nova Scotia trip, that hasn’t “officially” happened yet (story later), I made the girls up a bunch of muffins and protein cookies to take with them to Nana and Papa’s. Pictured are blueberry muffins, but I believe you could add in the fruit of your choice with the same yummy result.

Easy Adaptable Muffins - gluten free, egg free, dairy free, no refined sugars

( could use blueberries, strawberries, apples, peaches)

1 c almond flour
1/8 t baking soda
pinch salt
2 T pure maple syrup
1/2 c coconut milk ( in can- full fat)
2 T coconut oil melted
1 flax egg (1 T ground flax seed to 2 T water, stir well, let sit for 5 min)
1/4 c fruit of choice

Pre heat oven to 350. Mix wet to dry, stir well. Fold in fruit, pour into mini paper lined cups. Bake 20 -25 minutes.

*I don’t buy pre-ground flax seed because it tends to go rancid sooner. I keep my seeds in the freezer and use a coffee grinder to reach proper consistency for flax egg.