Wow! I can’t even believe it’s already Friday! This week has just flown by! Between workshops, health booths, clients, meetings and emails I feel like I blinked and time fast forwarded. Do you ever feel like that? Like how the heck did we end up nearing 2013?
Sometimes we get so caught up in the GO-GO train of life and work leading us crashing into bed at the end of day without even so much as hitting the people before we’re snoring (at least I’m told I snore…)
To wind down my week and prepare for a super exciting 3-day intensive workshop I’m attending with the talented and brilliant marketing mentor, Callan Rush, I decide to let loose with a little pre-holiday baking.
With no recipe to follow and inspiration from whatever was left in my pantry, I put together these sweet little heavenly gluten free muffins. Loaded with cinnamon to control blood sugar, boost brain function and provide toasty warming effects on the body, according to Traditional Chinese Medicine, these muffins will leave you satisfying any late night sugar craving.
Also full of fibre to pump up the bowels helping to move out toxins and excess estrogen, these G-free treats make for a great mid-morning snack or to bring to your next holiday work function.
Until next week Nutrition Lovers, have a fantastic well rested weekend! Stay posted for more nourishing deliciousness! Thank-you, thank-you, thank-you to all of you for continuing to make MIRACLES happen in my life. I do BELIEVE in MIRACLES & I am forever grateful.
With Love & Gratitude,
G-FREE APPLE CINNAMON RAISIN MUFFINS
- 1 ½ cups brown rice flour
- 1 ½ cups quinoa flour
- ¼ cup coconut or oil olive
- 1 ½-2 cups almond milk (I used Earth’s Own-vanilla but you can also use regular or unsweetened for less sugar)
- 2 eggs or equivalent egg substitute
- 2 organic apples, diced into tiny cubes
- 1 cup organic raisins (I like Thompson)
- 1 ½ tsp aluminum free baking soda
- 3-4 Tbsp cinnamon (or as desired to taste)
- ½ cup unsulfured organic blackstrap molasses
- 1/2 cup maple syrup
Vegan Egg Substitute:
1 Tbsp freshly ground flaxseeds + 3 Tbsp water = 1 egg. Times this by 2 for 2 egg substitutes. I use a coffee grinder to freshly grind my flax seeds.
1. Pre-heat your oven to 350 degrees. Place all dry ingredients in a big mixing bowl.
2. Crack eggs or prepare egg substitute in a separate bowl and whisk together adding to dry mix.
3. Add remainder of we ingredients including oil, almond milk and molasses and mix together thoroughly. Lastly, add chopped apples & raisins and mix away.
4. Use a 12 muffin cup tray and either grease with coconut oil or you can also use paper muffin liners. Scoop a hefty big spoon worth of the batter into each muffin tin holder until a little more than half full.
5. Place in oven for 12-15 minutes or until browned. Polk a hole with a toothpick to ensure fully cooked through. Enjoy!