Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 2/3 cups coconut palm sugar
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup coconut oil (melted and cooled)
  • 1 cup all purpose gluten free flour mix
  • 3/4 cup gluten free oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of sea salt

Instruction

  • Start by melting the coconut oil in a small saucepan over low heat. You will want the coconut oil melted, but cooled before you go to mix it into the rest of the wet ingredients.
  • Preheat the oven to 400F and line your muffin pan with bleach­-free muffin liners. Set aside. 3. In a large mixing bowl, whisk together the eggs, coconut palm sugar and milk. When the coconut oil is cooled (close to room temperature or just slightly above) mix in well.
  • Add flour, oats, baking powder, baking soda and salt into the wet ingredients and stir until well incorporated. This will form your batter.
  • Pour batter into the muffin pan and bake for 20 minutes or until a toothpick comes out cleanly.
  • Let cool and enjoy!