Preparation time: 10 minutes

Baking time: 20 to 25 minutes

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• Grain-Free Flax Muffins with Coconut Streusel

Flax is a very healthy, high-fiber seed, and the meal ground from it makes an excellent grain-free flour. This muffin travels well because its density resists crumbling. As my mother used to say, “It will stick to your ribs!”

Makes 4 muffins

• ½ cup ground flaxseed meal
• ¼ cup almond meal/flour
• 1 teaspoon baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• ⅛ teaspoon (dash) baking soda
• 3 tablespoons honey, warmed slightly if stiff
• 2 tablespoons canola oil
• 1 large egg, at room temperature
• ½ teaspoon pure vanilla extract
• ¼ cup sweetened shredded coconut
• 2 tablespoons dried cranberries

Coconut-Streusel Topping

• 1 tablespoon granulated sugar
• 2 teaspoons Carol’s Gluten-Free Flour Blend
• ⅛ teaspoon (dash) canola oil, or more if needed
• 1 teaspoon sweetened shredded coconut

1. Preheat the oven to 350°F. Generously grease 4 cups of a standard 6-cup nonstick muffin pan or line with paper liners.

2. In a medium bowl, whisk together the flaxseed meal, almond meal/flour, baking powder, xanthan gum, salt, and baking soda until well blended. In a small measuring cup, whisk together the honey, oil, egg, and vanilla until well blended. Gradually whisk the egg mixture into the flax mixture until just blended. Stir in the coconut and cranberries. Divide the batter evenly among the muffin cups (for uniformly sized muffins, use a 1½-inch metal spring-action ice cream scoop to portion the batter).

3. Make the streusel: In a small ramekin, whisk together the sugar and flour blend with a fork until well blended. Mix in the oil with the fork until the mixture resembles wet sand. (If needed, add more oil, a drop at a time, to reach this consistency.) Stir in the coconut.

4. Sprinkle the streusel evenly over the muffin batter. Bake until the tops are brown and the muffins are firm, 20 to 25 minutes. Cool the muffins on a wire rack in the pan for 15 minutes, and then remove the muffins from the pan. Serve slightly warm.

Per muffin: 310 calories; 9g protein; 21g total fat; 6g fiber; 24g carbohydrates; 47mg cholesterol; 300mg sodium