A recipe for Gluten-Free Granola Muffins, perfect for weekly meal prep. These muffins are made with rolled oats, almond flour, almond butter, honey, and coconut oil, baked in a mini muffin tin, and can be topped with coconut yogurt for a 'frosting.'
In a medium bowl, mix together almond butter, honey, melted & cooled coconut oil, and vanilla. In a separate bowl, toss together rolled oats, ground flaxseed, cinnamon, and almond flour. Add the oat mixture to the almond butter mixture and toss together until everything is fully incorporated. Grease a mini muffin tin very well with coconut oil. Press about two tablespoons of mixture into each cup of the muffin tin and make sure that it is packed *very* tightly. Bake on 350 degrees Fahrenheit for about 12-15 minutes until oats around the edges are golden brown. Let cool completely before pulling out of the muffin tin and serving.
