I love muffins. So much so that I make at least one batch each week, and somehow am continuously surprised when they only last a day or two. Maybe one of these days I’ll wise up and start making double batches!
Anyway, I almost always make the recipe up off the top of my head. Since I began eating a gluten free diet almost two years ago, I have had to get creative with my flour options. My pantry almost always looks like it could be an ad for Bob’s Red Mill because I have at least five different flours of this brand at all times! But I also really appreciate that I am now familiar with their different tastes, textures, and thicknesses. I usually use a mix of two or three different kinds when I’m baking, and I’ve found this usually yields the best results.
For these muffins, I wanted to use some of the MANY blueberries and raspberries we stockpiled during berry picking season this year.
So here’s the recipe:
– 3/4 cup almond flour
– 1/2 cup brown rice flour
– 1/4 cup flaxseed meal
– 1/2 cup sugar
– 2 t. baking powder
– 1/2 t. salt
– 1/3 cup applesauce
– 1 – 2 T. canola/vegetable oil
– 1 egg
– 1/3 cup to 1/2 cup coconut milk
Blend the dry and wet ingredients together, and add several handfuls of berries. Bake at 400 degrees for 18 to 20 minutes. These turned out pretty good. They were light, sweet, and pretty darn yummy. I’d give them a solid B, but I have pretty high standards for my muffins. Hope you enjoy!