Description
A quick, go-to option for gluten-free muffins, these come together in 30 minutes. They have a soft texture and sweet vanilla flavor. Even non-GF eaters will gobble these up!
Ingredients
Scale
- 1/4 cup cane sugar
- 2 tablespoons coconut butter
- 2 flax eggs [2 tablespoons flax meal + 6 tablespoons water --allow to thicken for 3-4 minutes]
- 1 cup gluten-free flour mix
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 cup coconut milk [ex. So Delicious brand)
- 1/2 teaspoon vanilla
- rolled oats for topping
Instructions
- Preheat oven to 350º.
- In a large mixing bowl, cream together sugar and coconut butter. Once flax eggs have set-up, lightly beat them in.
- In a separate bowl, mix together flour, salt, and baking powder. Slowly pour the dry mixture into the wet mixture along with the vanilla and combine.
- Sprinkle with rolled oats and a pinch of sugar.
- Fill 8 muffin cups 2/3 full with the batter and bake for 20 minutes.
Notes
If you're a batter taster [like me], you might notice that this batter doesn't taste very sweet pre-baking. Have faith! When they come out of the oven, they're just right. Sweet, but not too sweet. A good drizzle of honey or agave, or even a slather of coconut butter turn these into a treat. But as is, they're also great for a running-out-the-door breakfast or a tasty road trip snack. If desired, you could fold in 1/3 - 1/2 cup of blueberries, raspberries, or whatever kind of berries you happen to dig.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast