Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1/4 cup avocado oil
  • 2-4 Tbsp pure maple syrup (See notes in the "Ingredient Tips" section for tips on this)
  • 2 tsp vanilla extract
  • 1 1/2 cups coconut milk
  • 2 cups Namaste Gluten Free Flour
  • 3 tsp aluminum free baking powder
  • 1/2 tsp sea salt

Instruction

  • Preheat the oven to 350 degrees and grease your mini muffin tin. I like to use this avocado oil spray. You could dab a paper towel with avocado oil or butter to grease them easily too.
  • Blend the eggs, oil, syrup, and vanilla extract on high for 1 minute.
  • Add the coconut milk, flour, baking powder, and sea salt and blend on low to combine. A few flour lumps are ok.
  • Scoop the batter into your mini muffin pan filling each cup 3/4 of the way full. It should fill up a full 48 cup mini muffin tin.
  • Bake the mini muffins at 350 for 15 minutes until they puff up and are golden brown on the sides. Cool in the pan for a few minutes and then transfer the mini muffins to a cooling rack to cool the rest of the way. They slide right out, so I just dump them right on the cooling rack. If you plan to freeze the muffins, cool them to room temp before putting them in a freezer bag.