In my quest to feed myself and my family with healthier food options...I started making these muffins. My son and grandson were always grabbing a granola bar and a banana on the way out the door. I decided they needed a better breakfast without all the preservatives and empty calories. They now eat these most mornings and it keeps them satisfied until lunch..and I feel good about what they are eating. I enjoy them as well and like that they have less gluten, sugar, and bad fats. Enjoy!
1Place all wet ingredients in the bowl of a stand mixer. Let mix while measuring the dry ingredients. Turn mixer to low and add flour mixture. Mix until combined. Add nuts, fruit, chocolate chips, craisins, etc if desired.
2Scoop into lined muffin tins about 3/4 full. top with sliced almonds, sprinkle with a bit of cinnamon sugar. Spray tops with Pam or coconut non stick spray (found it at Trader Joe's)
3Bake for 20-25 minutes. Serve warm plain or with low fat cream cheese and cold. We love them both ways. Enjoy!
4NOTE: If you are not watching your gluten intake, you can substitute gluten free flour for white whole wheat flour or ?. I would still use the almond and coconut flour tho because of the health factor.