- -1 cup gluten free flour baking mix (I used the Bob’s Red Mill Brand)
- -⅓ cup almond meal
- -1 teaspoon baking powder
- -1/8 teaspoon salt
- -1 teaspoon xanthan gum
- -1/4 cup organic cane sugar
- -⅓ cup Seven Sunday’s Bircher + more for topping
- -½ teaspoon cinnamon
- -¾ cup almond milk
- -2 eggs, large
- -1/4 cup Greek yogurt
- -¼ cup vegetable/canola oil
- -1 teaspoon vanilla
- -1/4 cup honey
- First, preheat oven to 350 F and spray a muffin tin with nonstick cooking spray. Set aside.
- In a large bowl, mix together dry ingredients: gf flour, almond meal, baking powder, salt, xanthan gum, organic cane sugar, Bircher, and cinnamon.
- Next, add in wet ingredients: almond milk, eggs, Greek yogurt, vegetable oil, vanilla, and honey and mix until combined.
- Transfer batter into muffin tin, filling each muffin about ⅔ to ¾ of the way full. Sprinkle with additional Bircher.
- Bake at 350 for 21-23 minutes. Do the toothpick test and if it comes out clean, you know they’re done!
