Easy Gluten-Free Recipes You'll Love

These delicious no-wheat recipes from The Wheat Belly Diet will have you wondering what all the fuss is with bread in the first place!

Pumpkin Spice Muffins

I love having these muffins for breakfast in the fall and winter. Spread one with cream cheese and you will need little else to fill you up on a cold morning.

Makes 12 small muffins
2 cups ground almonds (can be purchased pre-ground)
1 cup chopped walnuts
1⁄4 cup ground flaxseeds (can be purchased pre-ground)
Sweetener such as Truvia, stevia extract, or Splenda equivalent to 3⁄4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Dash of fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1⁄2 cup sour cream or coconut milk
2 large eggs
1⁄4 cup walnut oil, melted coconut oil, or extra-light olive oil

Preheat the oven to 325F. Grease a 12-cup muffin tin with oil. Stir together the almond meal, walnuts, ground flaxseeds, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans for 10 to 15 minutes, then turn out onto a rack to cool completely.