I’m a New England Fall girl through and through which means I love all things pumpkin spice and apple cinnamon… but I don’t love the sick-to-my-stomach, too much sugar feeling after eating a conventional sweet treat or even a gluten free, diary free baked-good. That’s why I came up with an alternative muffin recipe that satisfies the fall food craving but also happens to be anti-inflammatory, allergy friendly, and could double as part of a grab-and-go breakfast (just add some protein!).

These muffins are…

• gluten free
• dairy free
• egg free
• vegan
• soy free
• refined sugar free
• nut free

Recipe 

Prep Time: 10 min

Bake Time: 20-30 min

Ingredients:

• ¼ cup maple syrup 
• ¼ cup almond butter 
• ¼ cup flax meal
• 1 cup oat flower 
• ¼ cup millet flour 
• 1 chopped apple 
• 1 zucchini peeled and chopped 
• ¼ cup Raisins 
• ½ tsp Pumpkin spice 
• ½ tsp Cinnamon 
• Pinch of salt 
• ¼ cup Chia seeds 
• Coconut oil 

Instructions:

1. Blend all ingredients EXCEPT for apples and raisins. 
2. Add apples and raisins to the mix. 
3. Coat a muffin tin with coconut oil 
4. Scoop ¼ cup of the batter into each muffin tin. 
5. Bake at 350F for 20-30 minutes. 
6. Remove, cut in half, add some non dairy butter and a sprinkle of sea salt.

Enjoy!