These FAILSAFE Maple Muffins are light and fluffy, yet moist and flavorful, with a sweet (but not overly sweet!) kick from the maple syrup. They are perfect for grab-and-go breakfasts, lunchbox treats, and even an after school snack (or two).
FAILSAFE Maple Muffins
Description
These FAILSAFE Maple Muffins are light and fluffy, yet moist and flavorful, with a sweet (but not overly sweet!) kick from the maple syrup. They are perfect for grab-and-go breakfasts, lunchbox treats, and even an after school snack (or two).
Ingredients
Instructions
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Preheat oven to 350°F/180°C and line a muffin pan with liners or parchment paper. Set aside.
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Combine flour, baking powder, xantham gum, and sugar into a medium sized bowl and whisk to combine.
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In a small mixing bowl, combine your wet ingredients (egg, oil, milk, and maple syrup). Wish to combine.
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Pour wet ingredients into dry ingredients and mix well.
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Distrubute batter evenly between all 12 muffin slots. Each should be about 3/4 full.
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Place in the oven and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely before storing in an airtight container OR freezing.
Servings 12
- Amount Per Serving
- Calories 177kcal
Note
This recipe is gluten free, dairy free, soy free, nightshade free, and low in salicylates. It is also safe for the FAILSAFE and Strict Phase of the RPAH Elimination Diet.