Ingredients

• ½ cup milk of choice (118 mL)
• 2 Tbsp Olive Oil (30 mL)
• ½ Tbsp Apple Cider Vinegar (8 mL)
• ½ Tbsp Gluten Free Egg Replacer (mixed with 1 Tbsp Water)
• ½ tsp Almond Extract (4 mL)
• ½ tsp Vanilla Extract
• ½ cup Cane Sugar or Monk Fruit Sweetener (100 g)
• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• ½ tsp Baking Soda
• ¼ tsp Baking Powder
• ¼ tsp Salt
• 1 Tbsp Poppy Seeds
• 2 Tbsp Sugar or Monk Fruit Sweetener, for topping

Instructions

1. Preheat oven to 350°F. Coat a six-cavity large muffin pan with nonstick spray.
2. Combine milk, oil, vinegar, egg replacer, almond extract and vanilla extract in a bowl; whisk well.
3. In a separate bowl, combine sugar, flour, baking soda, baking powder, salt and poppy seeds. Whisk well to mix.
4. Gradually add the dry ingredients into the wet. Evenly distribute the batter into prepared muffin pan. Evenly sprinkle each muffin with the remaining sugar.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan then cool completely on a wire rack.