Natural mix of almond flour without gluten, banana muffin and bread, Simple Mills, 9 oz (255 g)

What you'll need:

• Eggs
• Water
• Oil

• Heat 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.

• Heat 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 8x4-inch pan.
• Bake 15 minutes. Then, cover loosely with foil, 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 batter
• For extra protein, stir in 1 Tbsp chia seeds or ground flax seeds
• For extra moist muffins, replace water with plain unsweetened kefir.