Not only are these muffins Gluten Free-they are vegan and free from the top 8 allergens!

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INGREDIENTS:

1 cup Milk of choice (I have used coconut, 1%, and lactose free milk and all work well)

1 teaspoon of Apple Cider Vinegar

2 cups of Gluten Free Flour (Namaste, Bob’s Red Mill 1:1, Grandpa’s Kitchen)

2 1/2 tsp. of Baking Powder

1/4 tsp. of Baking Soda

Cinnamon to Taste

A pinch of Salt

3/4 Cup Sugar

1/4 cup of Vegetable Oil (I have used coconut and olive oil, and they work, it just makes the muffins a slightly different texture)

2 tsp. Vanilla Extract

Enjoy Life Mini Chocolate Chips-Free from the Top 10 Allergens. Add to your taste preference!

INSTRUCTIONS:

1. Preheat oven to 375 Degrees
2. Line muffin tin with cooking
3. In a small bowl, combine milk and vinegar together. Let it sit until it has curdled.
4. Combine all dry ingredients in a large bowl.
5. Add all of the wet ingredients to the dry ingredients. Mix until combined.
6. Add chocolate chips to taste!
7. Bake for 15-18 minutes
8. Enjoy!

I usually make a bunch and put them in the freezer so I can have an easy breakfast or snack! Let me know what you think!