Servings: 8-12
Most muffins are loaded with sugar, bad fats, and refined flours. This healthy version is both satisfying and delicious
11⁄4 Cup Flaxseed Meal
1 Teaspoons Aluminum Free Baking Powder 1 Tablespoon Cinnamon
1 Teaspoon Nutmeg
1⁄2 Teaspoon Sea Salt
Stevia or Xylitol or Equivalent Equal to 2/3 Cup Sugar 4 Large Eggs, Beaten
1⁄4 Cup Olive Oil
1⁄2 Cup Water
1 Tablespoon Pure Vanilla (No Sugar – Check the Ingredients)
1 Medium Granny Smith Apple, Chopped Fairly Finely or Grated
1⁄2 Cup Chopped Pecans (Optional)
Preheat oven to 350 F. Prepare a muffin tin with silicone baking cups or paper liners.
Mix the dry ingredients together. Mix the wet ingredients. Add the wet to the dry and combine thoroughly. Let batter stand 10 minutes. Separate batter into the muffin pan and bake for approximately 18 minutes, or until a toothpick comes out clean.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner