Simple Mills Almond Flour Banana Muffin and Bread Mix, Gluten-Free Baking Mix, 9 oz

Banana muffin and bread mix made with simple ingredients.

Simple Mills Almond Flour Banana Muffin and Bread Mix is made with almond flour, coconut flour, and is naturally sweetened with organic coconut sugar. With a moist texture and delicious taste, this banana baking mix can be made into muffins or into a bread loaf, so you can indulge in snack time (and feel good about it!) with gluten-free muffins or gluten-free bread anytime you have a craving. Just add eggs, water, and oil. Made with only purposeful ingredients and nothing artificial ever, our banana bread and muffin mix is plant-based, paleo-friendly, Non-GMO Project Verified, certified gluten-free, grain-free, soy-free, corn-free, dairy-free, gum-free, and emulsifier-free. Feel what good food can do with Simple Mills Almond Flour Baking Mix.

• Banana muffin and bread mix made with almond flour and coconut flour
• Sweetened with organic coconut sugar
• Can be made into gluten-free banana muffins or into a gluten-free banana bread loaf
• Makes 12 muffins or one 8″ x 4″ loaf of bread
• Plant-based, paleo-friendly, and Non-GMO Project Verified
• Just add eggs, water, and oil and bake in 12 lightly greased or paper-lined muffin cups or in an 8″ x 4″ bread pan
• Certified gluten-free, grain-free, soy-free, corn-free, dairy-free, gum-free, and emulsifier-free
• You’ll also love Simple Mills gluten free cookies, bars, and crackers

Specifications

Features: 9 oz
Allergen-Free Statements: Dairy-Free, Gluten-Free, Soy /Soybean Free
Brand: Simple Mills
Manufacturer: SIMPLE MILLS
Food Form: Solid

Directions

Dosage: What you’ll need:EggsWaterOilMuffinsEggsWaterOil31/2 cup1/3 cupMakes 12 muffinsHeat oven to 350ºF.Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended.Spoon batter evenly into 12 lightly greased or paper-lined muffin cups.Bake 15 to 20 minutes or until center of muffin bounces back when pressed. If using paper liners, let cool completely before eating to prevent muffins from sticking to the paper.LoafEggsWaterOil31/2 cup1/4 cupMakes one 8×4-inch loafHeat oven to 325ºF.Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended.Pour batter into a lightly greased 8×4-inch pan.Bake 15 minutes. Then, cover loosely with foil and bake an additional 23-33 minutes or until center of loaf bounces back when pressed. Cool 10 minutes before removing from the pan.Save for another day! Our mixes don’t contain any preservatives, so once made, store your treats in the fridge or freezer.Mix it up!Toss 1/2 cup of walnuts or chocolate chips right into the batterFor extra protein, stir in 1 Tbsp chia seeds or ground flax seedsFor extra moist muffins, replace water with plain unsweetened kefir.
Instructions: Banana Muffins: Things You’ll Need: 2 eggs, 1 cup water, 2 tbsp oil (coconut, grapeseed or vegetable). Instructions: Makes 12 muffins. Heat oven to 350 degrees F. Wisk eggs, water and oil in a large bowl. Add baking mix to the wet ingredients and stir until completely combined. Pour batter into a lightly greased muffin tin or muffin pan with paper liners. Fill each muffin cup with mix until 2/3 full. Bake on the center rack for 30 minutes or until a toothpick comes out clean. If using muffin liners, let cool completely before eating to prevent muffins from sticking to the paper. Save for another day! Our mixes contain no preservatives. Store treats in the fridge or stash in the freezer for an easy grab & go option! Mix it up: Chocolate lover? Toss 1/2 cup of walnuts and 1/3 cup chocolate chips right into the batter! Want it more banana-y? Add a fresh, slightly overripe banana into the mix and bake as directed.