We’ve never met a muffin we didn’t like, and this gluten-free batch means everyone can enjoy them! It all starts with an ancient grain blend of buckwheat, millet, and quinoa flour that’s stirred up with sunflower butter, canola oil, and water. Mini chocolate chips and dried cranberries make a sweet addition to the batter, and they bake up in just 20 minutes.
Yield: 12 muffins
Active Time: 10 minutes
Total Time: 30 minutes
Preheat oven to 350°F and line a muffin tin with paper liners. Whisk water, canola oil, and sunflower butter in a large bowl. Add muffin mix and stir until smooth. Fold in chocolate chips.
Use an ice cream scoop to divide batter into muffin tins. Bake for 15 to 20 minutes, or until a toothpick comes out clean; cool completely before serving. Store in an airtight container at room temperature for up to 2 days.
Recipe credit: Angela Gaines
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