Sugar Cookie Mini- Muffins

I was going for doughnuts. And I got them, but the flax seed spots don’t look very doughnut-y. However, the taste is delicious!

As a mini-muffin the spots are not as noticeable. When I have more free time, I’ll try these without the flax seed.

This is a variation on the chocolate doughnuts (click here).


1c. Oat flour

1c. General purpose gluten free baking flour (rice based, Bob’s Mill blue bag)

1/4 c. Pure cane sugar

1/2 tsp. Baking soda

1 tsp. Baking powder

1 tsp. Salt

Whisk these ingredients together and then add:

Prepared flax seed egg – 2 Tbs. milled flax seed and 4 Tbs. water (or leave out and see what happens) 😉

1c. Dairy free milk or coconut milk french vanilla creamer (I used the later… because I’m out of milk)

2 tsp. Vanilla extract (gluten free)

4 Tbs. melted coconut oil

Stir until mixed. Grease a mini-muffin or doughnut pan with coconut oil. Use a ziploc bag with a corner cut to pipe the mixture into a mini- muffin pan or a doughnut pan.

Bake in pre-heated 375F oven for 10-14 minutes. Let set in pan 10-15 min, then cool completely on wire rack.

Make some coffee and enjoy!