OH MY GOODNESS….. My daughter introduced me to these and they are delicious!!! The added bonuses are: no eggs, gluten free and refined sugar free.Baking something Gluten free has been the biggest challenge for me so to find something easy to make and yummy and turns out every time is pure bliss!! I threw everything into my mixer (except Blueberries) and mixed till blended… folded in the blueberries and put batter into 12 greased muffin papers. I baked them for 27 minutes and mine turned a nice brown as well. (sometimes G.F. does not brown like we think it should) Enjoy this nice treat for a breakfast or coffee break. 🙂
Throw into mixer:
1 heaped cup of almond flour
1 c. gluten free flour
1 1/2 tsp baking powder
1/4 tsp. soda
1/4 tsp salt
3/4 c. plant based milk (I used unsweetened almond milk)
1 TBL. lemon juice
1/3 c. maple syrup. (I used agave syrup)
2 1/2 TBL. oil
1 1/2 tsp vanilla extract
Mix till Blended than fold in 1 1/2 c. blueberries
Divide batter between 12 muffin cups and bake 27 minutes in a 360 oven.
