If you’ve been reading my blog for any length of time, you know that I’m a huge fan of Flax For Life Muffins. However, I’m not a huge fan of the cost ($6 for 4 muffins!) each week, and I was unhappy to discover that recently soy lecithin had been added to the ingredients list. But, as with all things in life, the bad soy news motivated me to create my very own flax muffin recipe. I am loving the results, and hope you will too!
Gluten/Dairy/Soy-Free Flax Breakfast Muffins
1 1/4 c ground flax meal (I use Bob’s Red Mill)
2 t baking powder
1 T cinnamon
1 t salt
3/4 c sweetener (brown rice syrup is my recommendation, although I’ve also make it with XyloSweet as well)
4 organic eggs
1/4 c organic canola oil
1 T vanilla
2 ripe bananas, mashed
Preheat oven to 350 degrees. Combine all of the above ingredients and mix until thoroughly blended. Using a cookie scooper (one of my fave kitchen tools), take 2 scoops and place in a muffin tin. To keep the mess to a minimum and to support our delicious environment, I recommend If You Care large baking cups. Bake muffins for 15 minutes or until a toothpick comes out clean from the middle. Let cool 10 minutes and enjoy. You can also double this recipe and freeze the muffins. They thaw (on the counter, no microwave or stove necessary) perfectly.