The Best Gut-Friendly Muffins

I know how hard it can be to find something you truly love AND that’s easy to make in the kitchen. Frank and I recently vacationed in Maine for a week and the host of our little Bed and Breakfast was so kind to create dishes for me that were gluten-free, dairy-free and gut friendly! The last morning we were there she brought out these amazing muffins and when I took one bite I was like “Holy sh*t! I need this recipe!” The owner of the Inn was so generous when I asked her that she not only gave me one recipe but TWO of her famous muffin recipes. And I’m so excited to share them with you!

If you try these let me know what you think by tagging me in your photo on Instagram @DrewMartino_

Love your guts,


Gut-Friendly Muffins


2 1/2 cups of almond flour

3/4 tsp. baking soda

1/2 tsp. high quality sea salt

3 large free-range eggs

1/3 cups of pumpkin puree (or you can use mashed ripe banana)

2 tsp. local raw organic honey

2 tsp. coconut oil melted

1 tsp. vinegar

(Optional: 1 tsp. vanilla, citrus zest or spice)


  1. Blend dry ingredients. Whisk wet ingredients. Add the wet ingredients to the dry and fold in optional ingredients.
  2. Set oven to 350 degrees and bake for about 18-20 minutes.
  3. Let muffins cool in tin for 30 minutes and then remove!
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