Gluten Free Morning Power Muffins

Ingredients

• 3 c rolled oats (I use GF)
• 1 c almond flour
• 1 cup Quinoa flour 
• (I didn’t have Almond or Quinoa flours so I used 2 c Cup4Cup GF flour)
• 1/2 teaspoons aluminum free baking powder
• 2 teaspoons salt (could do 1 tsp if you’d prefer)
• 1/4 c flax seed meal (or flax seeds)
• 2/3 c melted coconut oil
• 2/3 c maple syrup
• 1/3 c coconut sugar (I used 1/2&1/2 reg sugar and monk fruit sugar)
• 2 large eggs, lightly beaten

Add ins:

• 1/2 c white chocolate chips, 1/2 c dark chocolate chips 
• Dried cherries and nuts or blueberries 

Directions

1. Preheat oven 325, I used muffin papers, but you can grease muffin tins.

2. Melt coconut oil, set aside. In a large bowl add all of the dry ingredients. Pour in the slightly cooled coconut oil, maple syrup, sugar, and eggs. Mix well. Pour in your desired add-ins. Mix again. With a large ice cream scoop, scoop the filling into the muffin tin/papers. 

3. Bake for 25-30 minutes depending on your oven until golden brown and a toothpick comes out clean. 

These are a more dense, baked oatmeal type muffin. 

Store in a container with a lid. 

Enjoy!

These power muffins came from www.livingwithlandyn.com blog. I adapted it to make it with more of the flours I like to use, trying to make it Gluten Free.