Gluten& Dairy Free Cinnamon Swirl Muffins

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These are cinna-swirl heaven! Make ahead of time for a quick snack or brunch get -together! I always make a double batch of these muffins and freeze some.


Ingredients :

  • 1 1/2 cup almond flour

  • 1/2 cup pumpkin puree or mashed banana or applesauce

  • 1/4 cup almond butter

  • 1/2 cup milk of choice, I used Mooala

  • 2 large eggs

  • 1 tbsp coconut oil, melted

  • 1 tsp baking powder

  • 1 tsp vanilla extract powder

  • 1/4 tsp pink salt

  • 1 tbsp cinnamon

  • 1 tsp pumpkin or apple pie spice

  • 1 tsp stevia

Instructions:

  • Preheat your oven to 350 degrees Fahrenheit.

  • For the ingredients, you'll need to mixing bowls.

  • Bowl 1 -dry ingredients - mix almond flour, salt, baking powder.

  • Bowl 2 -wet ingredients -mix pumpkin, almond butter, milk, vanilla, eggs.

  • Add half of the dry ingredient mixture into the wet mixture and mix together thoroughly.

  • Add the remaining dry ingredients in slowly and xmi to combine thoroughly.

  • With the remaining wet ingredients, add spices and mix until incorporated.

  • Line a muffin tray with cupcake papers.

  • Add mixture into each well, filling about 3/4 of the way up the side.

  • Bake for 30-35 minutes until set in the center.

  • Makes 24 mini muffins.


Tag me on social media!!!! I would love to see your variation of the Eat Your Way to Wellness recipes!

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Want to speak with me regarding your food choices, lifestyle choices, and potential cancer risk?

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