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Export 12 ingredients for grocery delivery
Step 1
Heat up the oven to 180° C / 355° F. Lightly grease a standard muffin tin with olive oil.
Step 2
In one bowl, combine all dry ingredients. In another bowl, combine all wet ingredients.
Step 3
Pour wet ingredients into the dry ones and stir until just combined. If using a wheat flour instead of a gluten-free one, take care not to overmix or the muffins will end up tough.
Step 4
Spoon the cupcake mixture into the tin (about 4 tbsp / ¼ cup per muffin) and sprinkle some almond flakes on top of each muffin.
Step 5
Bake for about 35-40 minutes, the exact time depends on the individual oven. Remove from the oven and let them cool down completely.
Step 6
If you want to jazz them up a little, I recommend topping them with this oil-free coconut frosting or drizzling with this caramel sauce.
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