Indulge in guilt-free, scrumptious muffins that not only tantalize your taste buds but also help balance pitta, especially during the sizzling summer months. Alternatively, these muffins make a delightful addition to your autumn feast, perfectly complementing beans and rice.
Step 1
Preheat your oven to 400°F.
Step 2
Grease a muffin tin generously with coconut oil spray.
Step 3
In a medium-sized bowl, combine oat flour, tapioca flour, baking powder, and sea salt.
Step 4
In another bowl, whisk together coconut oil and soy milk until thoroughly combined.
Step 5
Gradually incorporate the dry ingredients into the wet mixture, ensuring a smooth batter.
Step 6
Stir in the chopped thyme until evenly distributed throughout the batter.
Step 7
Pour the batter into the greased muffin cups, filling each about three-quarters full.
Step 8
Bake in the preheated oven until the muffins turn a glorious golden brown, typically around 12 minutes.
For an extra kick, consider adding chopped chilies or red chili flakes to the batter. Swap to almond or coconut milk and sweeten with a tablespoon of brown rice syrup or honey.
Enhance the flavor profile by incorporating fresh herbs such as dill, fennel fronds, or basil.
Elevate sweetness by adding fresh corn kernels to the batter. Opt for almond or soy milk for a creamy texture.
Enjoy the delightful taste sensations of astringent, bitter, pungent, salty, sour, and sweet in every bite of these seasonal muffins.
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