You know what I love most about these muffins!? Unlike a traditional breakfast muffin, these have NO added sugar and are super fluffy, moist and naturally sweet!
Did I mention already that they’re also gluten and grain free, contain no dairy and are free of nut allergens!
To top these babies (you can certainly enjoy them plain), sprinkle with coconut flakes. Transform into a cupcake by adding my favorite Simple Mills vegan vanilla frosting!
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Ingredients:
Directions:
Preheat your oven to 350°. In a large mixing bowl, let the apple cider vinegar and baking soda fizz.
Add the eggs, carbonated water and vanilla extract into the mixture and beat with a hand or stand mixer for about 3-5 mins.
Add remaining ingredients to mixture and beat for 1-2 mins, or until combined.
Pour into muffin tins and bake for about 40-50 mins, or until a toothpick comes out clean from the center and the top is golden.
Allow to cool and serve. Stores in the refrigerator well for about 5 days. Also freezes real well!
xoxo,
Brooke
Ingredients
Directions
Preheat your oven to 350°. In a large mixing bowl, let the apple cider vinegar and baking soda fizz.
Add the eggs, carbonated water and vanilla extract into the mixture and beat with a hand or stand mixer for about 3-5 mins.
Add remaining ingredients to mixture and beat for 1-2 mins, or until combined.
Pour into muffin tins and bake for about 40-50 mins, or until a toothpick comes out clean from the center and the top is golden.
Allow to cool and serve. Stores in the refrigerator well for about 5 days. Also freezes real well!
