⅓cupneutral-flavored oilI use avocado or vegetable oil
1cupadd-inschocolate chips, nuts, etc.
Preheat the oven to 350F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips or nuts, fold them in when the batter is just about mixed to avoid over-mixing.
Scoop the batter into the prepared muffin tin. Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
MAKE IT DAIRY-FREE: Use plain dairy-free yogurt or sour cream in place of the sour cream/yogurt. My favorite brand is Kite Hill. Use any dairy-free milk in place of the milk.MAKE IT NUT-FREE: Omit the almond flour and add ¼ cup additional gluten-free 1:1 baking flour instead. TO FREEZE: Let the muffins cool completely before transferring to a ziploc bag for further storage. Frozen muffins will keep for up to 2 months. Tips for Gluten-Free Muffins: