INGREDIENTS:
3 cups almond flour
¼ cup gluten-free flour blend
¼ teaspoons sea salt
1 ½ teaspoons baking soda
¼ teaspoon ginger
¼ teaspoon cinnamon
2 tablespoons applesauce
1 large navel orange, juiced & zested
3 eggs
4-5 mashed ripe bananas
1 cup fresh blueberries
DIRECTIONS:
Preheat oven to 350 degrees. Line a muffin tin with 12 liners.
In a large bowl, combine almond flour, GF flour blend, sea salt, baking soda, and spices, and whisk thoroughly until combined. In another bowl, combine applesauce, orange juice and zest, eggs, and banana mash. Add wet ingredients to dry and combine. Gently fold in blueberries. Spoon into muffin cups and bake for 35-40 minutes, rotating pan 25 minutes into baking time. Muffins are done when a toothpick inserted in the center comes out clean.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
