Ingredients

The following ingredients have 12 Servings
  • 1 cup gluten-free flour mix
  • 1/2 cup tapioca flour
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 eggs ((or flegg - mix 2 Tbsp flax meal with 6 Tbsp of hot water and use in place of the 2 eggs))
  • 1 cup almond milk (or cashew milk)
  • 1 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla
  • 3/4 cup coconut sugar

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the insides with cooking spray.
  • In a large bowl combine the gluten-free flour, tapioca flour, flax meal, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Mix to combine and make a well in the center. Set aside.
  • In a medium bowl add the eggs (of flegg) and milk then whisk gently to combine. Add the melted coconut oil, vanilla and coconut sugar and whisk together quickly so the coconut oil does not harden.
  • Pour the wet mixture into the dry mixture and mix the batter together, trying not to over-mix it.
  • Scoop the batter evenly into the prepared 12 muffin cups. Bake for 18-20 minutes or until the center is done when a toothpick inserted comes out clean. Let the muffins cool for a minute or two until you are able to touch them then transfer each muffin to a cooling rack to finish cooling.