Delicious fluffy muffins that are vegan and gluten free, and taste delicious, AND don't fall apart!! SUCCESS!
As well, this recipe that I created doesn't use margarine or gums or all white processed gluten free flours. These actually have some protein from almond flour and healthy fats from organic oil.
Try them and they will become your new morning besties!
TRIPLE BERRY MUFFINS - makes 12
1.5 cups almond, soy, or coconut milk
1 Tbsp. apple cider vinegar
1/2 cup organic expeller pressed canola oil
1 tsp vanilla or almond extract
2 cups white rice flour
2 cups almond flour
3/4 cup organic cane sugar (plus 1 Tbsp to top)
2 Tbsp. arrowroot powder
1.5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1.5 cups mixed fresh or frozen berries
Pre-heat oven to 400 degrees. Grease 12 cup muffin pan.
In a large measuring cup add the cider vinegar to the milk and let curdle about 5 minutes.
In a medium sized bowl whisk together flours, sugar, arrowroot, salt and leavening. Add the oil and extract to the milk mixture and stir. Add the wet mixture to the dry mixture and stir until evenly blended.
Fold in the mixed berries. To keep the berries from staining the batter coat them in a bit of rice flour.
With an ice cream or cookie scooper scoop the batter into the greased muffin tins. Top each muffin with a sprinkle of sugar. Then place in hot oven and bake about 25 minutes or until golden and firm to the touch.
Let cool and enjoy! These will keep at room temp for 2-3 days or can be frozen. YUM!
Photo by Stacey Hamblett (Me!)
This blog is an exploration of life, love, adventure and art primarily through the medium of food.