These muffins are so delicious you won't notice that they are gluten free and vegan! Add blueberries, pumpkin, chocolate chips or anything else to this batter to make them different and delicious no matter what mood you're in.
Instructions:
It is as easy as:
Mix the dry ingredients together and mix well.
Add in the wet ingredients and mix smooth
Preheat oven to 375
Chill the batter for 20 minutes in the refrigerator
Spoon the batter into a lightly greased muffin tin and top with some cinnamon and/or coconut flakes if you’d like.
Bake for 20 minutes or until brown and the center is not raw.
Cool for 15 minutes and enjoy!
Ingredients:
1 3/4 cup almond flour
1/2 cup all-purpose gluten-free flour
1/4 cup maple syrup
1 teaspoon cinnamon (and more sprinkled on top once batter is in the muffin tin)
2 teaspoons baking powder
1 teaspoon vanilla extract
~1/2 cup rice milk (I used a little less because of the maple syrup)
1/4 cup liquid coconut oil
1/2 cup fresh blueberries
Coconut flakes for topping (these are a great way to add a little crunch)
For reference, I used this recipe as a general guide. (Don't be afraid to alter recipes you find to fit your taste/food preferences!):
Stay health and enjoy those muffins!
-Loreal
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