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“This recipe was a culmination of trying to get the perfect healthy muffin. I searched and couldn't find exactly what I was looking for. So I created this recipe to fit my diet and what I wanted in the muffin, and more importantly, not in the muffin (like sugar). Surprisingly, they were a hit with my men's group. Even my picky son likes them. The consistency is different then a regular carb loaded muffin, moister actually. You can sub vanilla unsweetened soy milk for the almond milk if you wish.”
READY IN:
45mins
SERVES:
18
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients in a medium bowl.
  2. Mix wet ingredients in a large mixing bowl.
  3. Blend / Mix dry ingredients into wet ingredients.
  4. Let stand at least 10 minutes or cover and refrigerate overnight.
  5. Divide into 18 Foil Lined muffin tins.
  6. Bake at 350 for about 25 minutes or until firm.

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