Basic Egg Free Muffin Base:

2 cups of flour (use combination of almond meal, tapioca flour, corn flour, gluten free flour, buckwheat flour options are endless)

1/2tsp bicarb soda

½ tsp baking powder

2tsp organ egg substitute

125grams butter

½ tsp vanilla extract

½ cup sugar (rapadura, coconut or rice malt syrup)

1 cup milk (almond, coconut, soy, cows)

Method:

• Place all dry ingredients in a bowl
• Melt butter
• Add wet ingredients to dry and stir with whisk
• You can leave them plain or add 2 mashed bananas ½ tsp cinnamon or 1 cup berries or 1 cup of stewed apples and 1tsp cinnamon or zest of 1 orange and 3 drops orange essence or try and experiment with your own combinations
• Place in 12 capacity muffin tray
• Bake in oven 180 degrees Celsius for 25 minutes or until cooked through