•Line baking pans with parchment circles or line your your cupcake pans with baking cups.
•Combine the evaporated cane juice and warm coconut oil. Mix on low speed until sugar has dissolved.
•Add in Celine’s Organic Gluten Free flour, salt and baking powder. Mix on low until combined and then slowly add in Rice milk and vanilla. Mix on medium speed for 2 minutes. Pour batter into prepared pans.
Fill muffin cups 2/3rds full.