And the gluten-diary-sugar free diet second round begins. As we got a bit of trouble lately with concentration and hyperactivity, mommy needs to take some further steps to bring back balance and peace of mind to her little geeky monster’s crowd. And the Easter is aroud the corner as well!

And I would like to present to you a super easy-peasy and extra quick recipe of my muffminions as I call them. Fluffy, moist and light.You can use whatever form you have at home. Cupcakes are fine as well as another kind of mini pies or cakes.

The ingredients are all organic and without gluten. Naturally sugar and dairy free. I used rice, coconut and corn flour, plant-based butter and almond milk yogurt without sugar. The role of the sweater plays honey and coconut blossom sugar that make the dough became slightly brown after you take it out of the oven.

Ingredients

• 2 big eggs (room temperature)
• 200g of coconut blossom sugar
• 2-3 big spoons of honey
• vanilla extract
• 2 tbs of baking soda
• 1 cup of rice flour
• 1/2 cup of coconut flour
• 1/2 cup of corn flour
• 1/2 tsp of salt
• 100g of plant-based butter (melted)
• 1 1/2 cup of coconut milk yogurt (plain, without sugar)
• 1 tbs of ground cinnamon (optional)

Preheat the oven to 180°C. Prepare muffin pans, pie or mini cake molds. Mix the flour and baking soda. Beat eggs with salt and sugar for about 10 min. Add honey. Continue mixing for about 5 min more. Add the melted butter, yogurt and vanilla extract. At the end add all resting ingredients. Stir enough to make the batter smooth. Spoon into the forms, filling each cup about two-thirds full. Bake for about 25 minutes. Cool. Taste. Bon Appetit!