- ¼ cup melted coconut oil
- 1 cup unsweetened almond, oat or soy milk (at room temperature or else oil will solidify)
- 2 teaspoons apple cider vinegar (or white vinegar)
- 2½ cups gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoons baking soda (bicarbonate of soda)
- ¾ teaspoons salt
- 1 cup grated vegetables (I like using carrots and zucchini)
- 2 teaspoons of Ojas turmeric ginger
Instructions
- Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases/muffin liners.
- In a large bowl, mix melted oil, milk, and vinegar using a hand whisk.
- Whisk in flour, baking powder, and soda, 2 teaspoon Ojas turmeric, ginger, and salt. Whisk until well combined and lump-free.
- With a large metal spoon, stir in grated vegetables
- Divide mixture evenly between 12 muffin liners.
- Bake for 25 minutes, or until a toothpick comes out of the middle of a muffin almost clean.
- Turn muffins onto a wire rack and allow them to cool for 10 minutes or until they are cool enough to eat.
Once completely cool, store the remaining muffins in an airtight container at room temperature.