GLUTEN-FREE MUFFIN MIX

100% Organic, Vegan, Gluten-free Muffin Mix

What you need: we recommend organic ingredients. Use what you have available. 

• 2/3 cup (163 g) organic plant milk (we use our own brazil nut milk)
• 2/3 cup (143 g) organic maple syrup
• 1/4 cup (53 g) organic extra-virgin olive oil
• 1/4 cup (68 g) almond butter (or cashew butter)
• 2/3 cup (98 g) blueberry (or fruit of choice) or chocolate chips
• 1 teaspoon (4 g) vanilla extract
• 12 Muffin liners

Procedure – 

Combine wet and dry ingredients together, mix.  Add fruit or chocolate chips last. 

• Preheat the oven to 350 F degrees,
• Combine wet and dry ingredients together, and mix. Add fruit or chocolate chips last.
• Slightly oil the perimeters of each muffin compartment, so that when the batter overflows to form that delicious muffin top, it will not stick to the pan.
• Line muffin/cupcake liners in a muffin baking pan.
• Use a 3 oz ice cream scoop, level, and fill muffin liners.
• Bake for 10 minutes, then drop the oven temperature to 325 F degrees and bake another 20 minutes or until golden brown and firm to the touch. If the top is too soft upon touching, the batter is still too wet, and bake for a few more minutes (with a watchful eye).
• Allow muffins to cool for about 30 minutes in the pan or they will fall apart upon removal.
• When cool enough to pop out of the muffin pan, hold the muffin pan on its side and gently drop out each muffin one by one to keep the muffin top intact.
• Best enjoyed the same day but also stays moist and delicious 2-3 days in the fridge. Can also be stored frozen in an airtight container.

*Important! every oven is different.  Please keep an eye on your baking time.  Yours may require less or more time.