Gluten-free Granola Muffins

Day 9

Ok so I went a little too Martha Stewart on the blue and purple gingham muffin tin liners, but whatever. These "muffins" are about as healthy as you can get when it comes to baked breakfast foods. I made mine with gluten-free oats but you can use regular steel-cut oats if you like. Also, any dried fruit would be good. Try apricots, cranberries, pineapple...My dear sweet grandma supplied me with some home-grown dried cherries and blueberries. Plus good news: These babies will last up to a week. So make a bunch and store in an airtight container. I'd be here all day if I told you all the health benefits crammed into this little muffin, but here are the highlights. Flaxseed is packed with omega 3s, fiber and antioxidants. The almonds are working on lowering your cholesterol and preventing you from heart disease, while the oats help regulate your digestion. Sunflower seeds are high in phytosterols, a plant chemical also found in pistachios that help lower cholesterol. These muffins are packed with protein and fiber so you'll be all set until lunchtime.

Recipe: Serves 12

2 cups gluten-free rolled oats
½ cup sunflower seeds
½ cup sliced almonds
½ cup roughly chopped unsalted roasted peanuts
2 teaspoons flaxseed, ground
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ cup dried blueberries
¼ cup roughly chopped dried cherries
¼ teaspoon salt
½ cup maple syrup
2 tablespoons canola oil
2 teaspoons vanilla extract
Muffin paper cups

Directions

1. Preheat oven to 350˚F.

2. Line muffin tin with paper cups.

3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.

4. Reduce heat to 325˚F.

5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.

6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.

7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.

8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week.

Nutrition Facts

Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).

Recipe adapted from Natural Health Magazine