1-1/2 cups Jubilee Gluten-Free Baking Mix
1 cup of fresh or frozen berries
2 eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1/2 cup of oil (or melted butter)
3/4 cup Jubilee Maple Syrup
1 tsp vanilla
2 large or 3 small mashed bananas
Preheat oven to 400 F. Grease muffin pan. In a large bowl combine 1-1/2 cup of dry mix with berries of choice. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 12-13 more minutes, until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.