This delicious gluten-free recipe is adapted from Kathy Smart’s cookbook, Live the Smart Way. Thank you!
These muffins are great for breakfast or as a snack when you’re on the go, as they’re high in protein to fill you up and stimulate your metabolism. And because they’re made from whole foods, they’re much more nutritious than store-bought muffins—even with the lemon glaze.
Make an extra batch of these high-energy muffins and freeze them in resealable containers so you always have some on hand.
Servings: 18 mini muffins
- 2½ cups ground almonds (or almond flour)
- ½ tsp baking soda
- ½ tsp gluten-free baking powder
- ¼ tsp salt
- 1½ tsp cinnamon
- ½ cup Natural Superseed Blend cereal
- ½ tsp vanilla extract
- ½ cup honey
- 3 eggs
- 1½ cups fresh or frozen cranberries + raspberry or blackberries for the top (optional)
- Preheat the oven to 325°F. Line eighteen medium muffin cups with paper liners.
- In a bowl, combine the ground almonds (or almond flour), baking soda, baking powder, salt and cinnamon.
- In a separate bowl, whisk together the Natural Superseed Blend cereal, vanilla, honey and eggs until well combined and let sit for 5 minutes, then whisk again. Add the dry ingredients and mix well. Stir in the cranberries until evenly mixed.
- Fill each cup full and bake for 20 to 23 minutes. Cool on a baking rack, then remove the paper liners, drizzle with the lemon glaze and garnish with cranberries before serving. Leftovers can be refrigerated in an airtight container for several days.
Lemon Glaze (Optional)
- ½ cup icing sugar
- Juice from 1 lemon
- Lemon zest
- Place all the ingredients in a bowl. Whisk vigorously until smooth. Drizzle on cooled muffins before serving.
NUTRITION FACTS: PER 45 G SERVING (1 MUFFIN, WITH GLAZE). Calories (160) Total Fat (10 g) including Omega-3 (0.5 g) and Omega-6 (0.5 g) Total Carbohydrates (12 g) Dietary Fibre (4 g) Protein (6 g) Provides 23% of your daily iron needs based on a 2000-calorie diet.