Baking made easy! Gluten-Free Golden Milk Muffins made with Simple Mills Banana Muffin Almond Flour Mix.
Preheat oven to 350 degrees Fahrenheit.
Whisk eggs, coconut milk, and oil in a large bowl. Stir in Banana Muffin Mix, ground flax (if using), turmeric, cinnamon, ginger, and black pepper. Fold in walnuts (reserve 1-2 tablespoons for topping if desired) and raisins (if using) and stir until well blended.
Pour batter into a lightly greased or paper-lined muffin tin, filling each cup about ⅔ full. Top with remaining chopped walnuts if desired.
Bake 25 minutes, or until an inserted toothpick comes out clean. Cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Whisk canned coconut milk in a separate bowl until cream and liquid is blended before using. Substitute water for coconut milk if desired (muffins will be less moist).
Store muffins in the fridge or freezer.
This recipe originally appeared on GratefulGrazer.com.