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Jenn Abadie Scioneaux
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2 cups gluten free all purpose baking mix
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup coconut oil
2/3 cup agave or honey
2/3 cup milk (I used almond)
1 tablespoon vanilla
1 1/2 cups frozen berries thawed (I use the juice too..you can drain if you prefer)
Preheat oven to 325
Oil or line muffin tin
In a medium bowl mix all dry ingredients. Mix eggs in small bowl and then add to dry ingredients. Then add oil agave, milk and vanilla to dry bowl combine well. Pour batter into muffin tins 3/4 full. Evenly distribute and gently fold in berries into each tin. Push some down into the batter and leave some on top. If you are not draining the berry mixture, try to incorporate some of the liquid into the batter.
Bake for 25 minutes and test with tooth pick. May take another 5-8 minutes depending on oven and if you use the berry liquid.