Gluten, Dairy-free Muffins with EVOO (Nemechek style)

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We make gluten, dairy free muffins with EVOO (extra virgin olive oil) to support the Nemecheck Protocol. If you follow our blog, you know that we started the Protocol in November, and recently gave an update.

Getting an entire TBSP of extra virgin olive oil (EVOO) into our 12 year old’s daily diet can be challenging. I cook with EVOO whenever there’s an opportunity, but typically, that’s not going to be enough. So, I bake muffins with 1 TBSP of EVOO in them to be sure she gets her daily dose.

Make it easy: use a mix

Because we are gluten and dairy free, I use King Arthur’s Gluten Free muffin mix.  It’s so much easier than making them from scratch! Moreover, the muffins consistently turn out great. Because it’s a muffin mix base, I can choose any additive I want – blueberries, chocolate chips, bananas, etc.

The mix makes 12 muffins, calls for 6 TBSP of melted butter. I substitute the butter for EVOO, and double to 12 TBSP. Top them with turbinado sugar right before baking. At first, I worried the muffins would be too heavy to rise with the added oil, but it worked great! I wrap them individually and freeze them – and our daughter eats one with her breakfast or lunch every day. It’s a surefire way to ensure she gets the TBSP of extra virgin olive oil in each day.

How to start

If you want more information, Dr. Nemechek has a website, blog and many YouTube (free) videos with great information. I’d recommend getting the book as a first step. It explains the proper dosing based on the age of your child, along with the preferred therapeutic brands.

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