Flourless Breakfast Muffins
* adapted from Running with Spoons
Set oven to 375 degrees. Grease your muffin tins (I used coconut oil but you can use butter or oil).
In a blender, combine the oats, baking soda, cinnamon, cardamom and ground flaxseeds. Grind until the oats are broken down into flour; next add the almond butter, vanilla, eggs, honey and ground ginger.
Meanwhile, grate your apples.
Pour the blender mixture into a mixing bowl, so that you can then add the apples, mushed up bananas to mixture, just stir until combined and then add the remaining walnuts, raisins and coconut. Stir until combined and then portion out into the greased muffin tin.
Bake for about 15-18 minutes or until a toothpick comes out clean. These are moist and delicious; I forgot to add the honey and they were still delicious!
- 3 Apples, peeled, cored, and grated
- 2 Bananas medium-size ripe
- 1 tsp Ginger, freshly grated
- 2/3 cup Raisins
- 2 Eggs, large
- 1 cup Rolled oats
- 1/2 cup Almond butter, creamy
- 1/2 cup Honey
- 2 tsp Baking soda
- 2 tsp Cinnamon, ground
- 1/4 tsp Cardamom, ground
- 2 tsp Vanilla extract
- 4 tbsp Flaxseed, ground
- 2/3 cup Walnuts, chopped
- 2/3 cup coconut flakes
Set oven to 375 degrees. Grease your muffin tins (I used coconut oil but you can use butter or oil).
In a blender, combine the oats, baking soda, cinnamon, cardamom and ground flaxseeds. Grind until the oats are broken down into flour; next add the almond butter, vanilla, eggs, honey and ground ginger.
Meanwhile, grate your apples.
Pour the blender mixture into a mixing bowl, so that you can then add the apples, mushed up bananas to mixture, just stir until combined and then add the remaining walnuts, raisins and coconut. Stir until combined and then portion out into the greased muffin tin.
Bake for about 15-18 minutes or until a toothpick comes out clean. These are moist and delicious; I forgot to add the honey and they were still delicious!
