Name: Breakfast Muffin (Gluten Free)
Ingredients: 1 cup sorghum flour; 1 cup buckwheat flour; 1 cup oat flour; 1/8 cup flax meal; 1/4 cup packed dark brown sugar; 1 1/2 cup buttermilk; 1/2 tsp baking soda; 1/4 tsp baking powder; 1 tsp unrefined sea salt; 1/4 cup honey; 2 eggs; 1 tsp vanilla; 1 tsp almond extract; 2-3 T melted butter; 1/2 cup chopped walnuts (or any nut you like); 3/4 cup raisins/cranberries/dates/ dried fruit; 1/3 cup shredded coconut

Breakfast Muffin (Gluten Free)

A healthy way to start your morning!

Author Becky's Mindful Kitchen

Ingredients

1 cup sorghum flour
1 cup buckwheat flour
1 cup oat flour
1/8 cup flax meal
1/4 cup packed dark brown sugar
1 1/2 cup buttermilk
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp unrefined sea salt
1/4 cup honey
2 eggs
1 tsp vanilla
1 tsp almond extract
2-3 T melted butter
1/2 cup chopped walnuts or any nut you like
3/4 cup raisins/cranberries/dates/ dried fruit
1/3 cup shredded coconut

Instructions

Preheat oven to 350
Combine dry ingredients
Combine wet ingredients
Add together, fill muffin tins 2/3 full and bake for ~20 minutes

Notes

The base of this recipe is a solid low sugar muffin and all of the added ingredients can easily be switched out for something else.