Name: Sunshine Muffins
Yield: 4 servings
Ingredients: 2 Tablespoons Ground Flax; 4 Tablespoons Water; 1- 1/4 cup Quinoa Flour; 1 cup Sorghum Flour; 1/4 cups Tapioca Starch; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Xanthan Gum; 1/2 teaspoons Ground Nutmeg; 1 teaspoon Lime Zest; 3 Tablespoons Unsweetened Shredded Coconut; 13 cups Coconut Oil, Softened; 23 cups Agave; 1 cup Lite Coconut Milk; 1/2 teaspoons Coconut Extract; 3/4 cups Fresh Or Frozen Raspberries; 1/2 cups Fresh Pineapple, Finely Chopped

Servings: 4 persons

2 Tablespoons Ground Flax
4 Tablespoons Water
1- 1/4 cup Quinoa Flour
1 cup Sorghum Flour
1/4 cups Tapioca Starch
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Xanthan Gum
1/2 teaspoons Ground Nutmeg
1 teaspoon Lime Zest
3 Tablespoons Unsweetened Shredded Coconut
13 cups Coconut Oil, Softened
23 cups Agave
1 cup Lite Coconut Milk
1/2 teaspoons Coconut Extract
3/4 cups Fresh Or Frozen Raspberries
1/2 cups Fresh Pineapple, Finely Chopped

1
Preheat oven to 375 degrees F. Lightly grease 12 muffin tins.
2
Mix the ground flax and water in a small bowl and set aside.
3
Combine all dry ingredients together in a large mixing bowl.
4
In a separate bowl, combine the flax/water mixture, oil, agave, milk, and extract and whisk until frothy.
5
Pour in the dry ingredients and stir until combined.
6
Gently fold in raspberries and pineapple.
7
Scoop batter into the prepared muffin pan and bake in preheated oven for 20-24 minutes, or until a knife inserted comes out clean.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sunshine Muffins

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