Making your own grain-free, paleo-friendly muffins isn't hard when you've got a bag of KNOW Better Muffin and Cake Mix on hand. Simply stir together the mix with your favorite milk — from almond to oat to cow, anything goes! — and add a few handfuls of ripe berries and a sprinkle of lemon zest for good measure. From there, you're only a quick stint in the oven away from a deliciously nutritious breakfast.
Makes 1 dozen muffins
1 bag KNOW Better Muffin and Cake Mix
2 cups almond milk or any other dairy milk or milk substitute
Zest of 1 organic lemon
3/4 cup fresh blueberries, preferably organic
3/4 cup fresh raspberries, preferably organic
Heat oven to 275 degrees. Line a standard-sized muffin tin with muffin liners.
In a large bowl, whisk together the mix, milk and lemon zest until no lumps remain. Let sit until thickened, 10 to 15 minutes. Gently fold in the berries.
Evenly divide the muffin batter between the muffin tins, filling each tin almost entirely full. Bake until the muffins are puffed and lightly golden brown, 35 to45 minutes. Let sit for at least 10 minutes before serving warm or at room temperature.