Golden Paleo Muffins – Gluten-Free/Paleo/Vegetarian
3-4 tbsp. grass-fed butter
100g coconut/muscovado sugar
200g flaxseed/coconut/chia seed flour (equally combine the flours)
1 tbsp. vanilla extract
1 tsp. baking powder
75g nut milk
In a mixer, mix the butter and sugar.
Add the eggs and mix some more before adding the flour, vanilla extract, baking powder and mixing until smooth.
Add the milk and mix some more until the mix is a smooth consistency.
Pour the mixture evenly into individual cup cake cases lined in a muffin tray and place in the oven for approximately 15-20 minutes or until a knife placed inside the middle of on of the muffins comes out clear, with no cake mix on it).
To make the recipe 100% vegan, substitute the eggs with a flaxseed egg mixture:
Mix 1 tbsp of ground flaxseed with 2-3 tbsp of water.
Mix until smooth and let sit for 5 minutes before using in the recipe.