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Grain-Free Berry Muffins

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From the Vitality Food Feature 'HEALTHY MEALS IN MINUTES'.

Adapted from Meals That Heal Inflammation by Julie Daniluk, RHN. This cookbook is gluten-, refined sugar-, and dairy-free with 130 easy recipes that assist the body in the healing process. The berry muffins were created using almond flour and honey for those who are suffering from IBD (Inflammatory Bowel Disease). (Makes 12 muffins)

Ingredients

  • 2½ cups almond flour
  • 1 tsp baking soda
  • ½ tsp grey sea salt or pink rock salt
  • 1 Tbsp cinnamon
  • ½ cup extra virgin olive oil
  • 3 large organic eggs (for a vegan version mix 3 Tbsp of whole chia seeds with 9 Tbsp water and let stand for 15 minutes in place of the eggs)
  • ½ cup liquid raw honey or coconut nectar for a vegan version
  • 1 Tbsp pure vanilla extract
  • 1 cup blueberries or raspberries, fresh or frozen

1) Preheat oven to 300°F (150°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Add the oil, eggs (or chia mixture), honey or coconut nectar, and vanilla to the dry ingredients and stir until the batter is smooth.

2) Using a silicon spatula, gently fold in the blueberries or raspberries just until they are evenly distributed throughout the batter. Divide the batter between the muffin cups.

3) Bake the muffins on the centre rack for 35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the centre of the muffin should come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to three days or freeze for up to three months.

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