I have to direct your attention over to this blog post today, because Erika posted the absolute best gluten-/dairy-/sugar- free muffin recipe. Like, the BEST. EVER. We're in love and Dia ate three in a row as soon as I made them. In fact, I made a dozen two days in a row because they don't seem to last more than a day.
They are easy and only required me to buy one ingredient I was unfamiliar with: quinoa flakes. I'll be honest with you. I do not like quinoa. Neither does Dia. But it's just SO SO good for you. This recipe completely masked the quinoa flavor while still keeping its high nutrition and protein content.
I followed her recipe to a tee save for a few points:
1. I used only honey and left out the stevia. I upped the honey to three (3) tablespoons instead of the two she recommends.
2. 400 degrees had my muffins nearly burnt by thirteen minutes, so I adjusted it the second time to 375 degrees and they were prefect at thirteen minutes (I was using my mom's super fabulous new fancy oven so it's taken some getting used to).
Dia likes to sit "outside" while enjoying her muffins...
Saying "cheese" with her muffins out on the veranda....Happy Weekend! (These muffins make for great snacks while out and about or even a great simple breakfast on busy church-readying Sundays--I hope you get a chance to try them out soon!)
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