Ingredients
Dry Ingredients:
- 1 cup Bob’s Redmill Gluten-Free all-purpose baking flour
- ½ cup Tom’s Gluten-Free baking flour
- ½ cup (slightly less) Mesquite flour
- ½ cup (slightly less) coconut flour
- 2 1/2 tsp baking powder
- 1 tsp ish cinnamon
- ½ tsp nutmeg
Variation: Substitute coconut flour with chestnut or almond
Wet Ingredients:
- 1 duck egg or 2 hens eggs
- ¼ cup grape seed oil
- 1 banana mashed
- ½ cup-2/3 cup coconut sugar
- ½ cup almond milk
- 2 Tbsp almond butter
Options:
- ½ cup gf chocolate chips
- ½ cup pecans chopped or walnuts
- ¼ cup hemp seeds
Instructions
- Combine dry ingredients together.
- Combine wet ingredients together.
- Mix wet ingredients incrementally into the dry ingredients, stirring often.
- Pour/spoon into muffin pan: small pan bake 15 minutes, large pan bake 20 minutes or until golden.
- Allow to cool and serve!
Tip: Try them with a dab of coconut oil or cacao butter on them!
Bon Appetit!