Grain Free Muffins
What is the Specific Carbohydrate Diet?
I was on a Specific Carbohydrate Diet (SCD) for many years to heal gut issues. The allowed foods on the SCD are grain-free, refined sugar-free, and low lactose. Some dairy and beans are allowed. It is overwhelming when a healthcare practitioner recommends eliminating all those ingredients from your diet. I still bake these muffins, which gives me a sense of health and restoration because the SCD and these muffins were life-changing. Learn more about my digestive restoration journey on the About Page.
Benefits of Grain-Free Muffins
Almond flour is used in place of wheat flour for this recipe, and it yields remarkable results. You don’t have to be on a special diet to enjoy these healthy muffins, and you won’t feel like you are on an elimination diet. Also, bake the Almond Flour Banana Nut Muffins for another delicious and healthy snack.
- Processed sugar-free
- Low in carbohydrate
- Freeze well
- Make wonderful gifts
- Healthy ingredients
How to Store Muffins?
- Keep at room temperature in a covered container for 2-3 days
- Refrigerate muffins in an airtight container for five days
- Freeze in a container or zip-lock bags for six months. I take them out of the freezer and place them in a sandwich bag to work. They thaw quickly.
- Use an extra ripe banana
- Eggs – room temperature is best
- Honey – I use raw unpasteurized
- Butter – unsalted is preferred
- Cinnamon, but you can try nutmeg or cardamom or all three – experiment
- Vanilla – no substitute here
- Almond flour – use blanched almond four – Almond Meal can also be used, but I don’t care for the grainy texture.
- Walnuts or pecans
- mixing bowl
- cookie or ice cream scoop,
- muffin tin,
- paper liners,
- mixing spoon
Use an extra ripe banana for sweetness.
Mix wet ingredients first and the add the dry.
Line a muffin tin with twelve paper liners and fill 3/4 full and using all the mixture.