These ‘muffins’ are a staple in our house. My husband grabs them for breakfast on his way out the door, and my one-and-a-half year old daughter LOVES them (if they’re fresh she can easily polish-off 2 mini and 1 regular sized.) I’m hesitant to even call them muffins because the only thing they really have in common is the muffin tins in which they are cooked in—these are much more moist, delicious, nutritious, and gluten-free!
This recipe could not be easier to execute, and takes about 5 minutes to whip up once you’ve gathered the ingredients—perfect for the busy mama! They’re also a great way to use up the almond or coconut pulp that’s left-over from making milk.
I’ve never really followed a recipe when making these, but since a couple friends have been asking me for it, I finally decided to sit down and write it out, and now I’m ready to share! The perfect, filling snack for anytime of the day–I hope your whole family enjoys them as much as mine does!
***These will look “raw” when you first take them out of the oven, but they are NOT! They are fully cooked and will firm up once they set for 30 min., but are meant to have a rice-pudding-ish consistency***
Here you go, Alexis…