Often grain free baking ends up dense and rock hard, but these muffins are the fluffiest grain free muffins you'll every taste!
They're really versatile and can be topped with any kind of nut (I used walnuts), and other fun additions might be a dollop of cream cheese or a handful of chocolate chips to the batter.
Delicious fresh out the oven for breakfast, they also hold together well for storing in lunch boxes (perfect for nut free schools). They're awesome reheated and store well frozen too.
Prep time: 5 mins
Bake time: 35-40 minutes
Makes: 8 large muffins
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