I recently shared these muffins at Lift, where I work out in West Hollywood.
The Trainers scarfed down these moist mini muffins and said they were amazing! I then posted them on Twitter and the alternative milk company, Silk™ asked me to post my recipe since I used Silk™ Almond Milk to make these tasty muffins.
There are lots of options you can make with this basic recipe. I always think adding something interesting into the top like fruit, nuts, and or a coconut palm sugar streusel topping always makes them fun and adds a little extra love. Enjoy! Leave a comment below if you’ve made the recipe or come up with your own great twist.
2 cups gluten-free flour
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp salt
2 large eggs
1/2 cup agave sweetener or maple syrup
1/2 cup safflower or canola oil
1/2 cup milk or dairy alternative. I use Almond milk.
1 tsp vanilla extract
1/4 tap almond extract
1 cup sugar-free applesauce
1/2 cup wild blueberries frozen
Preheat oven to 350F. Grease or line muffin pan(s).*
In a medium bowl combine gluten-free fllour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, agave, oil, Almond milk, and vanilla.
Stir wet mixture into flour mixture until just combined. Do not over mix!
Stir in applesauce. Stir in frozen blueberries.
Scoop batter into muffin pan. Bake for 18-20 minutes regular size and 10-12 minutes for mini muffins.
Yield. 18 muffins or 24 mini muffins
*Note: I made some with paper liners and some without, they are very tender so I would advise to use liners. My preference is mini muffins because the smaller size means lower calorie content.
Adapted from Trader Joes.