It’s no surprise, I make muffins like they’re going out of style. For the church, for the folks at my office, for brunches and so much more. Fortunately, these muffins are not only quick and simple to whip up, but they’re delicious and good for you too!
These oh-so-delicious Coconut Apricot Muffins just happen to be part of a gluten free diet. Studies have shown that a free of gluten can be beneficial in the treatment of autoimmune disease.
Gluten is a protein found in wheat, barley and rye and now a days it seems to be present in everything from pastas, breads and medications to toothpastes and shampoos! The amount of gluten present in foods (and other products) these days has increased as much as 50% in the last 60 years. What's more, the gluten we eat today is not the gluten we ate.
Scientists have developed new hybrid strains of wheat that contain entirely new forms of gluten not found in nature. All of this in an effort to make our processed cakes and biscuits all the more fluffy and destructive to your health.
These modified glutens are creating problems with our gut health and immune systems, and fanning the fire of inflammatory and autoimmune disease. Even for those without celiacs disease, gluten can still cause issues. So what's the takeaway? If you have an autoimmune disease or inflammatory condition (and even if you don't) it's just best to avoid gluten, simple as that. But no worries, life without gluten does not mean you can't still enjoy your favorite foods, like these pancakes.
To simplify things and be even more awesome, avoid gluten and eat these Coconut Apricot Muffins!
Coconut Apricot Muffins
1.5 scant cups gluten free oat flour
3/4 cup almond flour (not almond meal0
1 T baking powder
1T flax meal
pinch of pink himalayan sea salt
1 cup full-fat coconut milk
1 ripe banana puréed (or 1/4 c apricot purée)
2 Tablespoons lemon juice
2 Tablespoons real maple syrup
handful of chopped dried apricot
handful of dry, shredded coconut
Preheat the oven to 350° fahrenheit. Lightly grease a mini muffin pan.
In a large mixing bowl, stir together dry ingredients (oat flour, almond flour, baking powder, flax meal and the pinch of pink Himalayan salt).
Stir in the liquid ingredients (purée, coconut milk, maple syrup and lemon juice). Combine. Fold in apricot and coconut
Scoop batter into a lightly, coconut oil greased pan. Fill holes approximately 3/4 full. Bake 10-11 minutes.
Allow the muffins to cool before removing them from the baking pan.