Raspberry Breakfast Muffins

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Source: Baby Bee’s Fpies Test Kitchen

Ingredients

Yields: 10 muffins (10 Servings)

1 1/2 cup Quinoa Flakes 153g
7/8 cup Sorghum Flour 106.48g
1/8 cup Millet Flour 15.47g
1 tbsp Baking Powder 13.8g
Pinch Salt 0.2g
2 tbsps Brown Sugar 18.2g
2 tbsps Honey 42g
1/4 cup Canola Oil 54.5g
1 cup Coconut Milk 226g
1 tsp Pure Vanilla Extract 4.2g
1 tbsp Coconut Vinegar
1/2 cup Berries 61.5g

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Preheat oven to 375°F. Line muffin tin. Separately, mix dry ingredients together, and mix all wet ingredients except for vinegar together, then mix dry and wet until very smooth. Stir in vinegar until just blended. Fold in berries. Bake 20 min.

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Necessary Equipment: Oven, Blender or Processor

Blender or Processor

Oven