Lately, we've been indulging in egg mini quiches and after about 2 weeks of eggs every day it was time to find a different GF protein snack. Some folks can do a bowl of cereal with milk in the morning that holds them off until lunchtime - that.is.not.me. I require protein, something substantially filling, and most GF breakfasts that are alternatives to breads usually don't have those qualities. These little muffins are perfect for the days I need a break from eggs and something that can hold me off at least for more than 2 hours. Seriously, I'm a pig. Not going to lie.
Aside from that - today is the 1st day back on campus for my last falls semester evvvveer! I may have woken up as excited for my last first day of school as I was for my very first first day of school 20+ years ago. No fun Barbie or Lisa Frank backpack and folders this time around though. Just good old fashioned thick bible-paged books.
Nutrition Summary Per Muffin: 135 calories, 10g carbs, 10 g fat, 5 g protein, 3 g fiber
Ingredients:
- 12 muffin liners
- 2 cups - Ground Almond Meal/Flour
- 1/2 tsp - Baking Soda
- 1/4 tsp - Salt
- 1 tsp cinnamon
- 2 Tbsp Truvia Sweetener
- 1 Tbsp Chia Seeds
- 1 Tbsp Ground Flax
- 6 Tbsp Egg Beaters or 2 Eggs
- 1/3 cup - Natural Applesauce
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- Juice of 1/2 squeezed lemon
- 1 cup Berries of choice (blueberries, strawberries, raspberries, blackberries, etc)
Instructions:
1) Preheat oven to 350F
2) Place muffin liners in muffin baking tray
3) In medium bowl or kitchen-aid mixing bowl, add in the almond flour, baking soda, salt, sugar, cinnamon, chia & flax. Mix with a fork/spoon/spatula until dry ingredients are well blended
4) Now it's time to add the moist ingredients. Keep the blender at about medium speed and add in the remainder of the ingredients: eggs, applesauce, vanilla, lemon zest, and lemon juice.
5) Now it's time to add the berries into the mix. Keep mixing so that the berries are thoroughly blended through. No one wants a muffin low on the goods. At this point the mixture should look like the mixture below.
6) Using an ice cream scoop, dollop one scoop's worth of the mixture into the muffin liners. The muffin tin should look like the picture below at this point, a little lumpy. This isn't smooth like regular muffin mix.
7) Place muffin tin in oven at 350F and bake 25-30 minutes until golden brown at the top. Muffins will still be quite tender when they come out of the oven.
8) They should now come out of the oven. Let them cool for a few minutes before indulging. The berries get quite hot!
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