Breakfast: Pineapple Flax Gluten-Free Muffins

These muffins are kid-friendly and freeze well for a quick breakfast. If desired, you can try replacing the sugar in this recipe for a sugar substitute that's meant for baking to reduce the carbohydrate count.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pineapple Flax Gluten-Free Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups Gluten-Free Baking Mix (such as Pamela’s)
1 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, slightly beaten
1/3 cup brown sugar
1/3 cup sugar
1/4 cup canola oil
3 tablespoons milled flax seed
1 cup crushed canned pineapple, packed in juice and drained

Instructions

Preheat the oven to 350 degrees F. Line the muffin tins with muffin papers.
In a medium bowl, combine the baking mix, salt, and cinnamon.
In a large bowl, whisk together the eggs, brown sugar, sugar, oil, and flax seed. Add the pineapple and mix well. Add the dry ingredients to the wet ingredients and mix well.
Spoon the batter evenly into the 12 muffin cups.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and cool completely on a wire rack.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.