When our oldest son began having some health issues over four years ago, I began to research possible causes. I began reading about gluten and the ways it can wreak havoc on our health. So, we committed to do a gluten-free diet for three months and see if there was any difference. The first few weeks we did not see a huge improvement, but by week 6, we started to see one. By the end of the three months, it was obvious that gluten was causing the problem.
The more I have researched gluten, it has made me want to severely limit it for our entire family and exclusively for our son.
Gluten, the protein found in wheat, has also been modified into “super gluten” from its original form that has been linked to a whole host of health problems. Gluten triggers inflammationsystem-wide which causes weight gain, diabetes, autoimmune disease, and multiple chronic diseases. In the digestive system, gluten can actually damage the gut lining, triggering full-body inflammation and susceptibility to other bacteria or viruses crossing gut barrier. This syndrome is called “leaky gut” and can be a trigger for a variety of illnesses, especially autoimmune diseases. (Dr. Axe)It is obvious that gluten can cause some pretty bad reactions. In the very least, we should all limit our consumption of it. But it can be challenging to find alternatives when it comes to food like muffins, cookies, etc. In my quest for a gluten free muffin, I wanted something that tasted good but that was also nutritional. I have been making these, and we love them! Hope your family enjoys them too!
Apple Cinnamon Muffins (Grain and Gluten Free)
1 Cup Almond Flour
6 Tbsp. Arrowroot or Tapioca Flour
1/2 tsp baking powder
2 tsp vanilla
1 Tbsp. Cinnamon
1 large egg
1/4 cup honey or coconut sugar
1/4 cup coconut oil, melted
1 apple, diced
1/4 cup raisins (optional)
Preheat oven to 350 degrees. Combine all dry ingredients first. Mix in wet ingredients. Gently stir in diced apples and raisins. Divide into muffin liners (makes 10-12 large muffins). Bake for 23 minutes or until lightly browned.
Note: I have tried these with blueberries as well, and they're delicious!