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Yields about 6 muffins

Pre-heat oven to 375 degrees F

1 cup virgin coconut oil

1/2 cup maple syrup

2tbsp Lacuma Powder* (or substitute with brown sugar)

2 eggs, beaten

1 cup Arrowhead Mills organic gluten-free baking mix

1cup blueberries

Mix the coconut oil, maple syrup and sugar in the bowl.

Very slowly beat in the eggs. Add the flour and baking powder and mix well. Finally add the blueberries to the mix, combining really well.

Grease a muffin tin or line with muffin cups and spoon in the mix. Bake for 20 minutes or until skewer comes out clean and the tops are nicely browned.

If you are saving the, keep them in an airtight bag in the fridge and warm up before eating.

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  1. Hi there,

    On your “Best Gluten-Free Muffins” recipe, in the ingredients, you don’t list baking powder. But in the instructions you say to “Add flour and baking powder and mix well”. I was just wondering if the baking powder is added in the Arrowhead mills organic gluten-free baking mix or if you just forgot to add baking powder into the ingredients. Please let me know I would love to try this recipe. Thanks

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