Egg Granola Muffins
Ingredients
- 2 cups gluten- free Bob’s Red Mill Rolled Oats
- 3/4 cup unsweetened almond milk ( or use hemp, or So Delicious coconut milk)
- 1/4 cup raw sunflower seeds
- 1/4 cup raisins
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 4 eggs
Directions
- In a bowl whisk eggs and milk together
- In a separate bowl add oats, seeds, cinnamon, vanilla and raisins
- Pour liquid into dry ingredients and mix well- let mixture sit so oats soak up the liquid
- Pour into a greased muffin tin and bake 350F for 20 minutes
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.