450g white whole wheat flour or spelt flour
4 tsp baking soda
1/2 tsp salt
75g Coconut oil
100g agave syrup
1 x bottle Profusion Organic kombucha (we used the Pineapple, Coconut & Maca, but all flavours would work)
- Preheat the oven to 220°c. Oil the wells of a muffin tin and have it nearby.
- In a large bowl, stir together the flour, baking soda, and salt. Pour the melted butter and agave over the dry ingredients, and then pour in the kombucha. Whisk the mixture until just combined. Don’t overmix or your muffins will be tough.
- Immediately divide the mixture among the muffin wells, and bake in the oven for five minutes. Then reduce the oven temperature to 190°c and finish cooking for another eight to ten minutes, or until a toothpick inserted into the centre of a muffin comes out clean. The initial high heat of the oven will make sure the muffins pop out over the edges of the pan.
- Remove from the oven and allow to cool slightly. Serve warm.