1/2cupunsweetened almond milkor other non-dairy milk
2tablespoonsground flaxseeds + 6 tablespoons water
1/3cupraisins
Instructions
Preheat oven to 400°F and grease a muffin tin.
In a small bowl, combine flaxseeds and water, stir and set aside.
In a large bowl, whisk together the oat bran, gluten-free flour, coconut sugar, salt, baking powder and spices.
In a medium bowl, whisk together the coconut oil, vanilla, sweet potato puree and almond milk.
Add the flaxseed mixture (which should be thickened into a gel) to the wet ingredients and whisk again until incorporated.
Add the wet ingredients to the dry and stir until just incorporated.
Gently fold in the raisins.
Scoop batter evenly into 12 greased muffin tins. Add a few more raisins on top of each muffin if desired.
Bake for 18-22 minutes until muffins are set (toothpick inserted into the center comes out clean).
Cool for a few minutes in the tin before transferring the muffins to a cooling rack.
Store in an airtight container. At room temperature, muffins will last for 1-2 days. In the refrigerator, for about a week. In the freezer, for 1-2 months.
Notes
*If using a gluten-free flour that isn't labeled as a 1:1 baking mix, add 1/2 teaspoon xanthan gum to the dry ingredients.