Makes: 6 large muffins or 12 small muffins

Prep time: 10 minutes

Bake time: 18 minutes

premium ingredients

quick and easy to whip up.

Enjoy fresh for morning tea or pack them in your lunch box.

gluten free, dairy free artisan-baked muffin. it's most likely the closest thing to how a hug would taste.

Swap berries for anything you wish. We listed our favourite flavour combos below!

INGREDIENTS

• 2 cups Nodo Self Raising Flour
• 1 cup raw or panela sugar
• 1/2 cup almond meal
• 3 large eggs
• 1tsp apple cider vinegar
• 1tsp vanilla
• 1 1/4 cup coconut milk
• 1/2 cup coconut yogurt
• 1/2 cup coconut oil (melted)
• Pinch of salt
• 1 cup berries + extra for topping

METHOD

1. Preheat your oven to 160ºC, fan forced and line a muffin tray or spray with coconut oil.
2. In a large bowl, add all the wet ingredients and whisk well to combine.
3. In a seperate bowl, all all dry ingredients and stir well.
4. Add dry ingredients to wet ingredients and mix until well combined. 
5. Gently fold in the berries.
6. Evenly spoon in your mixture into a the muffin tray, around 3/4 full.
7. Place tray in oven and bake for 35-40 minutes or until a skewer inserted comes out clean.
8. Allow muffins to cool on a wire rack. Muffins are best enjoyed fresh, but they can be stored in an air tight container in the fridge for 3-4 days.

FLAVOUR SUGGESTIONS

We personally love raspberries in ours, but you can always swap them for;

• Strawberries and chocolate chips.
• Mashed banana and crushed pecans.
• Blueberries and pistachios.