This is the best muffin recipe ever! Your holiday guests will never know they are low in sugar, gluten free, have a low glycemic index, and high in protein! Plus they can be adapted any way you want, I’ve made them a variety of ways and they always turn out great! Though we all want to eat like Buddy the elf, we all know by now sugar is not one of the main food groups.

Ingredients

• 2 eggs, can substitute flax egg
• ¾ cup milk of choice, almond, rice, hemp, flax, dairy milk
• ⅓ cup oil, I use ½ cup applesauce instead
• 40 drops stevia, or 2 packets stevia, or 2 tablespoons molasses/maple syrup
• 2 cups flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons cinnamon
• ½ cup crushed nuts or seeds
• ½ cup flax meal or almond meal (optional)

Directions:

Preheat oven to 350 degrees. Gently mix dry ingredients together, separately mix wet ingredients and add to dry, mix fully and put into muffin tin, I prefer parchment muffin cups made by Paper Chef and bake for 25 to 30 minutes. Let cool for 5 to 10 minutes and enjoy.

Variations:

• Nuts and seeds- I’ve tried almonds, walnuts, sunflower seeds, pumpkin seeds, cashews,
  pecans, all turned out great, I find that more than a ½ cup is too much
• Plain unsweetened greek yogurt with 2 tablespoons lemon juice in place of applesauce
• Add ½ cup pumpkin and pumpkin pie spice in place of cinnamon
• Mashed whole banana with crushed walnuts
• Gluten free oats, may also be ground up and used as the flour of choice
• I’ve used all kinds of flour, including buckwheat, oat, white and brown rice, gluten free flour blends

*Note: Flax egg is 1 tablespoon flax mixed with 3 tablespoons water, let sit until gelatinous.