- 1 1/4 cup almond flour
- 3/4 cup rice flour
- 1 tbsp maple sugar (or coconut sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp + 1/4 tsp ground cardamom
- 1 tsp ground fennel
- 1/2 tsp ground star anise
- 1/2 tsp vanilla powder (or the seeds scraped from 1/2 vanilla pod)
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground pepper
- 2 eggs
- 1/2 cup plant-based milk (oat, rice, almond)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp apple cider vinegar
- Preheat your oven to 180C (or F). Prepare a muffin pan either lightly greased with coconut oil or lined with baking cups.*
- Add all the dry ingredients into a big bowl and mix with a whisk.
- Crack the eggs in to a mug and beat as if you were making scrambled eggs (to mix the yolk and egg whites together).
- In a small bowl, mix the eggs, milk, maple syrup, and coconut oil together. (add the coconut oil last so that it doesn't harden if the rest of the liquids are cold).**
- Pour the liquid mixture into the bowl with the dry ingredients. Mix well with a whisk so everything is well incorporated and there aren't any lumps.
- Spoon about a tablespoon into each cup to fill it to the top. (If you want to make cupcakes instead, fill the cups only to 2/3).
- Bake for 12-14 minutes if you're making mini muffins, or 15-20 minutes for regular-sized muffins. They should be lightly browned on the edges and a toothpick inserted in the middle should come out clean.
- Let them cool still in the pan for 10 minutes, then cool completely on a cooling rack.
- Store at room temperature for 5 days.
*I used a mini muffin tin, but the recipe works for regular-sized muffins too. They'll just need more time to bake. (see instructions for baking time)
**If you don't feel like mixing the liquid ingredients in a separate bowl, you don't have to. Just pour the eggs, maple syrup, milk, and coconut oil into the dry ingredients and mix.