Allergen Free Breakfast Power Muffins

Allergen Free Breakfast Power Muffins
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  1. Dry
  2. 1 cup of gluten free all-purpose flour
  3. 1 cup of gluten free oats
  4. 2 teaspoons of baking soda
  5. 1 teaspoon of salt
  6. ¾ cups of sugar
  7. Wet
  8. 1 cup of Good Karma Unsweetened Flaxmilk
  9. 1 banana
  10. 2 teaspoons of vanilla extract
  11. ½ cup of melted coconut oil
  12. ¾ cups of blueberries
  13. 1 cup of shredded carrots
  1. Preheat the oven to 400 degrees.
  2. Grease a muffin tin with coconut oil.
  3. In a medium bowl, add the Flaxmilk and the banana. Using an electric mixer, mash the banana until relatively smooth.
  4. Add the remainder of the wet ingredients and mix together using a spatula.
  5. In another medium sized bowl, mix all the dry ingredients together. Slowly add the wet ingredients to the dry ingredients, just enough to blend them.
  6. Bake for 25 minutes.
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