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Prep time
10 minutes
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Cook time
25 minutes
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Makes
4-6 muffins, depending on muffin tin size
Author Notes
These muffins have such a strong following in my restaurant. I normally top them with a variety of fruit but I really like frozen blackberries or raspberries. They are easy to make and keep for up to a week in your refrigerator. —Chef Reza Setayesh | Plant Loving Humans
Ingredients
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1 & 5/8 cups
coconut milk
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2 teaspoons
apple cider vinegar
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1/2 cup
sunflower seed oil
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3/4 cup
coconut sugar
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1 cup
cornmeal
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1 & 5/8 cups
gluten-free all-purpose flour
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1 & 1/2 teaspoons
sea salt
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1 & 1/4 tablespoons
baking powder
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3/4 teaspoon
baking soda
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2 tablespoons
beet powder
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a handful
of fresh fruit or berries
Directions
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Preheat oven to 350 F
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Measure all the dry ingredients into the bowl of a mixer
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Using the paddle attachment, mix thoroughly
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Add the rest of the ingredients and mix until just blended
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Scoop the batter into muffin tins and add fresh fruit to the top, if desired
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Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean
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