Anti-Inflammatory Muffins

Anti-Inflammatory Muffins

Anti-Inflammatory Muffins

Yield: 12 muffins

Ingredients:

  • Vegan egg; 1 ½ tbsp flax meal + 2 tbsp water
  • 1 c coconut flour
  • ¾ c tapioca starch
  • 1 tbsp cinnamon, ground
  • 2 tsp ginger, ground
  • 2 tsp turmeric, ground
  • 3 tbsp baking powder
  • 1 tsp guar gum
  • 1 tsp sea salt, fine
  • ¾ c avocado, mashed
  • ½ c walnut oil
  • ½ c maple syrup
  • 2 tsp vanilla extract
  • 1 c coconut water

Anti-Inflammatory Topping:

  • ¼ c coconut sugar
  • ½ tsp cinnamon, ground
  • ¼ tsp ginger, ground
  • ⅛ tsp turmeric, ground
  • Directions

    1. Preheat oven to 350.
    2. Mix flax meal and water in a small mug, and set aside to form the vegan egg.
    3. In a bowl add coconut flour, tapioca starch cinnamon, ginger, turmeric, baking powder, guar gum, & salt, and set aside.
    4. Mix all ingredients for anti-inflammatory topping together in a small clean bowl and set aside.
    5. In separate mixing bowl add avocado, walnut oil, maple syrup, and vanilla and mix well with whisk.
    6. Add vegan egg to wet ingredients and whisk until incorporated.
    7. Using wooden spoon, slowly add dry ingredients to wet ingredients and mix slightly (about 8 strokes).
    8. Slowly add coconut water. Mix just until incorporated, you want the batter still slightly lumpy.
    9. Spoon 12, evenly measured out, dough into greased muffin tins.
    10. Sprinkle muffins with anti inflammatory topping.
    11. Bake for 22-26 minutes or until toothpick comes out clean.
    12. Let cool 5 minutes in the pan before putting muffins on a cooling rack. Cool completely before serving.


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