Morning Sunshine Muffin

Make every morning one for the books with these delicious, gluten-free muffins topped with our vegan Seed & Fruit Mix.

Makes 12 muffins INGREDIENTS: DIRECTIONS: Preheat oven to 350˚. Line a 12-cup muffin tin with paper liners and set aside.
  1. In a large bowl whisk together the Muffin Mix, Seed & Fruit Mix, crushed pineapple and the cold water.
  2. Evenly distribute between the 12-cup muffin tins and bake for 18-22 minutes until lightly browned and springy to the touch.
  3. Store in an airtight container in the refrigerator for 3-4 days.