These muffins are super simple, versatile, and you can easily swap ingredients if allergies are an issue. Cinnamon adds a great flavor and helps regulate blood sugar-especially important since we're eating so much sugar this time of year.
Check out the video below for the science behind baking ratios with Andrea and Brian, along with some holiday-themed fun!
Ingredients:
1 cup flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 tsp vanilla
1/4 cup coconut palm sugar
1/4 cup organic cane sugar
Egg free: 1 tsp potato starch and 1 tsp corn starch. If using eggs, 1 egg
1/4 cup organic butter or Melt Organic spread
1 cup non-dairy milk
1/8 cup olive oil
1 pouch carrot, apple and pumpkin Happy Family purée
Pinch of nutmeg
Cinnamon to taste
Directions: Mix dry and wet ingredients separately. Add wet ingredient to dry ingredients.
Pour into muffin tins and fill all the way to the top (make sure to use unbleached muffin liners). Bake at 350 for 20 to 25 minutes. Infuse the purée into the cooked muffins.
Icing:
1 can coconut milk
Place in fridge overnight. Scoop out coconut fat at top. Add confectioners sugar and mix. Optional: Add purée to icing sugar for color.
