These muffins taste so good that it's hard to believe they are gluten-free AND dairy free! They are protein-packed, nutrient dense and full of good fat, making them very satisfying.

Remember this: If you want to lose fat, you have to eat good fat. More often then not, fat-free diets lead to over-consumption of carbohydrates. Carbs are broken down into their smallest part, glucose (sugar) and excess sugar is eventually converted to fat. More reason than ever to avoid "fat-free" diets.

I make this recipe at least twice a month because it is a fabulous substitute for bread and a balancing snack. I'm not on an entirely gluten-free diet but I definitely feel my absolute best when I have very little bread and pasta from wheat-based (gluten) foods. Dr. Mercola (my nutrition guru) calls gluten containing diets "an epidemic of hidden intolerance." Meaning, there are many people who have gluten intolerance and are not even aware of it.

Instead of wheat flour, this recipe uses almond flour. Almond flour is a source of good fat and it makes for a lovely textured muffin. It is truly the secret to these dense, fulfilling muffins. I like to add a bit of dried fruit for some extra fiber and flavour.

Recipe after the jump

Gluten-Free AND Dairy Free Muffins

2-1/2 cups of ground almond flour
1/4 cup melted coconut oil (organic)
1/4 cup agave nectar
1 cup unsweetened applesauce
1/2 tsp aluminum-free baking soda
2 tsp cinnamon
3 eggs
Dash of sea salt
1/2 cup dried cranberries or organic apricots chopped

Combine all the ingredients in a large bowl. Use muffin cups to line a muffin tin and fill half the cup with batter. Bake at 350 degrees for 15-20 minutes or until muffins spring back when pressed with a fork. Makes 12 muffins.

Add a little more zip with this honey whip!

I love to make honey whipped butter because it is so simple and adds a bit of zip to these muffins. Use room temperature butter and combine it with honey. I suggest you use organic butter to avoid antibiotics and hormones. Toxins are typically fat soluble, making it even more important to buy certified organic butter. Honey is source of calcium, folate and antioxidants. The ratio of butter to honey is 2:1. You could even add a dash of cinnamon for a blood sugar balancing effect. Of course if you add butter to these delicious muffins they are no longer "dairy-free".

Eat well | Live well | Be well!

Joy McCarthy, owner of Joyous Health, is a certified Holistic Nutritionist and Health Coach with a passion for inspiring people to eat well, live well and feel more joyous on a daily basis. Being a graduate of the Institute of Holistic Nutrition lead her to discover the true power of how food can be medicine or our poison. She is a freelance health writer and corporate speaker on a variety of health topics. When Joy isn't doing a nutrition workshop or nutrition coaching a client, you can find her at her local farmer's market shopping for the perfect organic apples!