HYB Gluten-Free Herbed Muffins

HYB Muffins

HYB Gluten-Free Herbed Muffins

Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegan

 

Ingredients:  

2 ½ cups Almond Meal

½ cup Ground Flaxseed

1 tsp. Baking Soda

1 tsp. Himalayan Sea Salt

5 Large Organic Cage-Free Eggs

2 Tbsp. Maple Syrup

2 Tbsp. Coconut Oil (or MCT Oil)

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Fresh Thyme Leaves, pulled off stem

2 Tbsp. Fresh Rosemary, pulled off stem, finely chopped

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, combine DRY Ingredients: Almond Meal, Flaxseed, Baking Soda, and Sea Salt. Whisk until well combined.
  3. Melt Coconut oil to liquid consistency before adding to WET Ingredients, or can use MCT Oil.
  4. In separate medium mixing bowl, combine WET Ingredients: Eggs, Maple Syrup, Coconut Oil, and Apple Cider Vinegar.
  5. Add WET Ingredients to the bowl containing the DRY Ingredients slowly. Mix thoroughly until evenly distributed.
  6. Add Fresh Herbs, Thyme and Rosemary, to mixture and blend thoroughly.
  7. Grease muffin tin generously with coconut oil. Evenly drop batter into each muffin cup. Mixture makes 1 batch of 12 muffins.
  8. Bake for 20 minutes, or until toothpick comes out clean from the center. Let cool in the pan before serving.
  9. Store muffins in airtight container. Muffins will become moister after sitting overnight in a sealed container.

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