Gut-friendly muffins when you’re stuck at home

Gut-friendly muffins can be just the thing to bake when you’re stuck at home during these difficult times.Now that we’re all at home thanks to COVID-19, we’ve all been raiding our pantries and refrigerators, trying to make the most of what we have around the house. In fact, if you’ve got a whole bunch of random stuff that you bought once but never used, you just might find a use for them in this great recipe for gut-friendly muffins!

These muffins are packed full of nutritious super foods like chia, cinnamon, coconut flour, and gelatin. They support a healthy gut and healthy body by excluding inflammatory foods like gluten and dairy. For those people with an egg sensitivity, these muffins are safe to eat. Are you following a vegan diet or prefer to avoid beef?

Applesauce Muffins

½ c. unsweetened chunky applesauce
1 T. gelatin (preferably grass-fed) / or vegan alternative dissolved in ¼ c. water
2 T. honey
1 T. ground chia seeds
1 T. apple cider vinegar
1 tsp. cinnamon
½ tsp. sea salt
¼ c. almond flour
¼ c. coconut flour
¼ c. cassava flour
¼ c. arrowroot flour
1 tsp. baking soda
Extra virgin coconut oil for greasing

The dEATs:

Prepare six silicon muffin cups by using your fingertips to spread extra virgin coconut oil into each cup. Place on a sheet pan. Preheat oven to 350 F.

In a medium saucepan, add gelatin and water. Once the gelatin has absorbed the water, melt it gently over low heat. Twirl pan to make sure all of the gelatin dissolves. Note: this recipe turns out well without the gelatin, if you’re avoiding animal-based products

To saucepan, add applesauce, honey, chia seeds, apple cider vinegar, cinnamon and sea salt. Stir vigorously.

In a separate mixing bowl, add remaining dry ingredients and whisk to combine. Add this flour mixture to the saucepan and stir until everything is very well incorporated. The dough will be thick and sticky, similar to chocolate chip cookie dough.

Spoon a large dollop of batter into each silicon muffin cup and press down lightly to ensure batter penetrates the entire cup.

Bake at 350 F for 24-26 min. Remove from oven and when cool enough to handle, turn out each muffin onto a cooling rack to cool. Cool completely before eating or else they will be a little gummy.

Store extra gut-friendly muffins in the fridge to increase their shelf-life. Warm in a toaster-oven before enjoying.

This recipe is great for kids as well, as there are many ingredients to measure, pour, mix and play around with – teaching them all about cooking and numbers as well!

For other articles written by Stacey, check out how she recovered post-partum in a two-post series: getting back on track and how to hit the ground running!