Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups superfine almond flour
  • 1/2 cup gluten-free oat flour
  • 1/4 cup cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup chia seeds
  • 1/4 tsp salt
  • 1 1/2 cups nondairy milk
  • 1 tsp pure vanilla extract
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegan cane sugar
  • 1 tbsp apple cider vinegar

Instruction

  • Whisk together all the dry ingredients in a bowl.
  • In a larger bowl, mix the wet ingredients using a whisk, and then add the dry ingredients in two batches, incorporating thoroughly each time. The batter will be a little more liquid than a typical muffin batter, but that's okay.
  • Let the batter stand 15 minutes while you preheat the oven to 350 degrees.
  • Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among all cups. 
  • Bake in the preheated oven for 35 minutes or until a toothpick in the center of a muffin comes out clean.
  • Unmold the muffins after they cool. These muffins are tender, so handle them carefully.