The Best Gluten-Free Treat Recipe for Busy Moms Share this...FacebookTwitterLinkedin I know that in order to be the best mom and wife, I want to feel good and look good all week long… One of my must-haves is a batch of my favorite gluten-free, clean, muffins with virtually NO sugar. It only takes about an hour to bake a double batch of these. When they are done, I pop them in the freezer and have them on hand for the next few weeks when I need a quick breakfast or snack! Here is the recipe for you to give these Almond Joy Muffins a try, from The Plant Paradox Quick and Easy by Steven R. Gundry, MD These higher-protein muffins are inspired by the classic flavors of an Almond Joy candy bar: coconut (used in four forms-coconut flour, coconut milk, coconut oil and shredded coconut), almond (both flour and slivered), and chocolate. But these don’t have all the sugar, so you can enjoy them guilt free. If you are in Phase 2, use avocado oil instead of coconut oil. Makes 12 Muffins INGREDIENTS 1 cup almond meal ½ cup coconut flour ½ cup unsweetened shredded coconut 6 Tbsp erythritol 1 tsp baking soda 3 omega -3 or pastured eggs ( or vegan egg substitute , see notes) ⅓ cup unsweetened coconut milk 4 Tbsp melted coconut oil or avocado oil (see head note) 1 tsp vanilla extract 1 tsp almond extract ½ cup chopped bittersweet chocolate (at least 72% in cacao) ½ cup slivered blanched (skinless almonds) INSTRUCTIONS Preheat oven at 375℉. Line a 12-cup of muffin tin with papers and set aside.In a large bowl, combine almond meal, coconut flour, coconut, erythritol and baking soda. Whisk and set aside.In a separate bowl, combine eggs, coconut milk, coconut or avocado oil, and vanilla and almond extracts.Add wet ingredients to dry and fold until just combined.Add chocolate and fold to combine.Transfer batter to prepared muffin tin, then sprinkle the tops with the slivered almonds. Bake 20-25 minutes, or until a toothpick inserted into the center of each muffin comes out clean.Serve or store according to instructions. Meal Prep Note: To store the muffins, keeps in an airtight container on the counter for 3-4 days. You can also freeze them for up to 3 months. To thaw, leave at room temperature overnight, microwave for 15 seconds, or heat in a 300℉ oven until warm, about 10 minutes. Vegan Notes: Use a Gundry-approved egg replacer such as a flaxseed egg (see page 82) or Bob’s Red Mill Egg Substitute, Namaste Raw Foods Egg Replacer, or Orgran Vegan Easy Egg in place of the eggs. Enjoy!