Gluten Free Mini Muffins

On this January day the Oregon sky was painted with dark blues, greys and a misting rain. It reminded me of my favorite autumn Sundays... Though it is definitely winter. Filled with relaxing, laughing, candles, chai, fresh baked muffins, bath salts, yum! Self care is so important. 

The oh so popular Gluten Free Diet, while generally a healthy choice sometimes leaves people without fiber.  Fiber is necessary for proper bowel movements and removal of toxic waste, colonization of healthy bacteria, etc. All promoting a healthy gut. A gluten free diet filled with veggies, fruits, nuts, seeds and meat is a wonderful choice. Though the gluten free pastry craze has really tricked some people into believing gluten free= healthy, the end. Point in fact, white flour and sugar, whether wheat filled or gluten free, is not a choice to make daily. 

This evening I baked these muffins with the ingredients I had laying around. These muffins are delicious. High in fiber and healthy fats, and low in sugar. Try them! As always, my recipes don't come from a recipe... more a marrying of ingredients that need to be used. Feel free to add, subtract or substitute any ingredients. The batter should be pourable in the end. Thick enough to scoop a heaping tablespoon but moist enough to run. 

1 1/2 cups almond flour
1/2 tsp fine sea salt
1 tsp baking powder
2 tsp ground cinnamon 

1/4 cup coconut
1/4 cup chopped walnuts
1/4 cup oatmeal- (soaked for 5 minutes or dry)
1 tablespoon chia seeds- soaked in water 

1/4 cup raw butter (soft)
1/4 cup fresh peanut butter (or almond butter)
1/4 cup real maple syrup
1 large egg
1 cup grated carrot
2 smashed bananas (mine weren't especially ripe. just soft enough to mash. I'm sure any variety of banana will suffice)

*Olive oil, butter or almond milk can be used to add moisture if it is too dry. 

-preheat oven 350 F
-pour 1 tablespoon chia seeds into 1/4 cup- top with water. let sit
-oil 24 mini-muffin tray
-Sift all dry ingredients into a bowl: almond flour, salt, baking powder, cinnamon. Set aside
-Mix all wet ingredients into a bowl: butter, peanut butter, maple syrup, egg. Mix together and then add mashed banana and carrot.
-add chia seed gel (the soaking chia seeds) 
-add carrot, walnuts, coconut oatmeal and any other fiber filled treats you may add.

-fill each mini muffin 3/4 full.

-Bake 25 minutes or until golden brown. 

* remember, almond flour is oily and moist. When still hot it will seems as though the muffins are not done. If the top is lightly golden brown and slightly firm around the edges. They are done.