Back to School Berry Muffins
Ingredients
1/2 cup Scoop's Organic Gluten-free Flour
1/2 cup Organic Rolled Oats
3/4 cup Coconut, Rapadura or Maple Sugar
1tsp GF Baking Powder
1/2 tsp Bi-Carb Soda
Pinch of Fine Himalayan Salt
1/2 tsp Apple Cider Vinegar
1/2 cup Milk of your choice
1/4 cup Coconut Oil
1 organic free range Egg
1/2 tsp Vanilla Paste
1 cup Blackberries or Berries of your choice
Instructions
- Preheat oven to 175°C. Add apple cider vinegar to milk and set aside.
- Mix all dry ingredients together. In a separate bowl whisk the milk & apple cider vinegar combo with the egg, coconut oil and vanilla.
- Add to dry ingredients and mix until just combined. Grease your muffin tray or use muffin cups.
- Pour mixture only halfway per muffin and add berries to mixture.
- Bake for 15-20 mins or until a skewer comes out clean.
