BEST PALEO MUFFIN MIX BASE

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BASE MIX

• 1-1/2 cups of almond flour

• 1/4 cup of tapioca flour

• 1 tsp. of baking powder (aluminum-free)

• 1/4 tsp. of salt

• 1/4 cup of monk fruit or maple syrup

• 1/4 cup of coconut oil (melted & cooled)

• 3 eggs

FLAVOUR OPTION IDEAS

Rhubarb

• 1 tsp. of vanilla extract (alcohol-free)

• 1 tsp. of cinnamon

• 1/4 tsp. of cardamom

• 1 cup of chopped rhubarb

Lemon-Blueberry

• 1 tsp. of vanilla extract (alcohol-free)

• 1 tsp. of lemon juice

• Zest from one lemon

• 1 cup of blueberries (fresh or frozen)

Apple-Cinnamon

• 1 tsp. of vanilla extract (alcohol-free)

• 1 tsp. of cinnamon

• 1/4 tsp. of nutmeg

• 1 cup of chopped apples

Cherry

• 1 tsp. of vanilla extract (alcohol-free)

• 1 tsp. of almond extract

• 1 cup of pitted cherries

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1. Pre-heat over to 350

2. Mix together eggs, coconut oil and monk fruit/maple syrup

3. Stir in almond flour, tapioca flour, baking powder and salt to wet mixture until combined

4. Add in flavour options — feel free to create your own or use one of the above

5. Place muffin liners in muffin pan

6. Pour or scope in batter, about 2 tbsp. per muffin cup

7. Bake for 22-25 min. until centre bounces back

8. Let cool and enjoy!