IngredientDry Ingredients 240g) ARTISAN BLEND FLOUR or ORIGINAL BLEND or PANCAKE & BISCUIT MIX
200 g sugar or sugar substitute (maple sugar or date sugar)
14g baking powder
½ teaspoon baking soda
½ teaspoon saltWet ingredients 226 grams milk or dairy free milk alternative
112 g/ avocado or canola oil neutral oil
2 teaspoon vanilla
2 eggs or 100 grams Aquafaba (white bean juice)
1 cup add-ins - blueberries, raspberries, blackberries, chocolate chips, bananas, your choice
Preheat the oven to 425°F. Line a standard muffin tin with liners.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Once thoroughly mixed, gently fold the dry ingredients into the wet, making sure that everything is entirely combined. Use a rubber spatula to fold in any add-ins.
Once batter is ready, fill lined muffin tins 1/2 - 3/4 full. Bake the muffins at 425°F for 5 minutes, then change the heat to 375°F. Continue baking for 15 to 20 minutes or until the muffins are browned on top and a toothpick inserted into the center comes out clean.
Once finished baking, remove baking pan from oven and allow muffins to cool for 5 minutes. After 5 minutes, place them on a cooling rack to cool completely, roughly 20 minutes. Enjoy!