These muffins make for a fantastic breakfast! They are filling, healthy, and incredibly tasty! I got the idea for these muffins from the following pin.
Don’t those look SO good! Well, after looking at the recipe for these, all I saw was gluten, sugar, dairy. 😦 They look delicious, but I don’t eat a majority of the ingredients that are involved in making them. However, I was inspired, so I decided to come up with a gluten and dairy free mixed berry muffin that is sweetened with only a bit of honey and stevia. They turned out great, and completely satisfied my muffin craving!
PUMPKIN ALMOND MIXED BERRY MUFFINS
Ingredients: makes 9 muffins
- 1/4 cup almond butter
- 3/4 cup canned pumpkin
- 1 egg
- 3 Tbsp. honey
- 3/4 cups rolled oats
- 3/4 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. alcohol free vanilla extract
- 1/2 tsp. baking soda
- Pinch of stevia, to taste
- 1/2 cup frozen mixed berries
Directions:
1.) Preheat the oven to 375 degrees, and oil a muffin tin with coconut oil.
2.) In a bowl, stir together all the ingredients except the berries. Add the berries last, and fold into the batter.
3.) Distribute the batter evenly into 9 of the muffin cups in the prepared muffin tin.
4.) Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5.) Allow the muffins to cool in the tin for 10 minutes, then remove and allow to cool completely.
Enjoy! 🙂
