If your year is panning out anything like mine, you're spending a lot of time in the kitchen. During these crazy times, cooking has been a calming part of my daily routine, especially when I'm making comfort foods, like warm baked goods. Enter: our NEW Multipurpose Bread + Muffin Mix! We developed two types, Grain-Free and Grain-Free + Protein, to fit your lifestyle, routine, and support your wellness journey. Our mixes make it easy and convenient to whip up a fresh baked loaf, muffin, scone... anything your heart (or belly) desires- with nourishing ingredients that make you feel good.

So, let's get baking! Here are some of our favorite Bread + Muffin Mix recipes (so far...): 

Grain- Free Banana Bread 
grain-free // vegan

Ingredients
1 pouch Purely Elizabeth Grain-Free Bread + Muffin Mix
2 eggs
¼ cup of oil of your choice 
1 cup mashed ripe bananas (about 3 medium or 2 large bananas)
1 tsp vanilla extract (optional)  
1 large banana, sliced in half vertically (optional)
Optional mix-ins:
⅓ cup chopped nuts 
⅓ cup chocolate chips 

Directions
1) Preheat oven to 350 degrees. Lightly grease an 8"x4" loaf pan or line with parchment paper.
2) Whisk together wet ingredients until well combined. Add full pouch of dry mix until incorporated.
3) Pour batter into the prepared muffin tin and smooth the top. Optional: placed vertically-sliced banana on top, sliced side up. 
4) Bake for 35-40 minutes, or until the edges begin to brown and pull away from the pan and a toothpick inserted into the center comes out clean.  

Grain- Free Coffee Cake Muffins
grain-free // vegan

Ingredients
1 Pouch Purely Elizabeth Grain-Free Bread + Muffin Mix
2 eggs
¼ cup oil
¼ cup maple syrup
¼ cup yogurt
1 tsp vanilla extract, optional
3 tbsp coconut sugar
½ tbsp cinnamon
⅓ cup Purely Elizabeth Cinnamon Peanut Butter Grain-Free Granola + MCT Oil, crushed

Directions
1) Preheat the oven to 350 degrees. Line muffin tin with muffin liners or spray with coconut oil.
2) Whisk together wet ingredients until well combined. Add full pouch of dry mix until incorporated.
3) In a small bowl, combine coconut sugar and cinnamon. Scoop half of the batter into the 8 muffin cups. Sprinkle the batter with the cinnamon sugar mixture. Top with remaining half of batter. Sprinkle with remaining cinnamon sugar mix and top with crushed granola.
4) Bake for 15-20 minutes, or until the edges begin to brown and pull away from the pan and a toothpick inserted into the center of a muffin comes out clean.  

Lemon Blueberry Protein Muffins
grain-free // keto

Ingredients
1 pouch of Purely Elizabeth Grain-Free Protein Bread + Muffin Mix 
2 eggs 
¼ cup of oil of your choice 
¼ cup of maple syrup
¼ cup yogurt 
1 cup blueberries 
Optional mix-ins:
2 tbsp lemon juice 
Zest of 1 lemon
Crushed Purely Elizabeth Granola of choice

Directions
1) Preheat oven to 350 degrees. Line muffin tin with muffin liners or spray with coconut oil.
2) Whisk together wet ingredients until well combined. Add full pouch of dry mix until incorporated.
3) Pour batter into the prepared muffin tin and smooth the top. Optional: add a granola crumble on top for some crunch.
4) Bake for 15-20 minutes, or until the edges begin to brown and pull away from the pan and a toothpick inserted into the center of a muffin comes out clean.