Ingredients:

  • 1 1/2 cups (190g) white whole wheat flour
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (170g) raw honey
  • 1/3 cup (80ml) melted coconut oil
  • 1 large (50g) egg
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a mini muffin tin thoroughly or line with mini paper liners.
  2. In a medium bowl, whisk the honey, melted oil, egg, milk, and vanilla vigorously until the mixture is pale and smooth.
  3. Sift in the flour, baking powder, and salt. Fold gently with a spatula just until no flour streaks remain; do not overmix.
  4. Spoon the batter into the tins, filling each about 3/4 full.
  5. Bake for 8–11 minutes. Remove when the tops spring back when lightly touched and the edges are just barely golden.