MIXED BERRY-LICIOUS MORNING MUFFINS
Before making the switch to gluten free, plant-based eating, my "house muffin" was the Blue Sky Bran Muffin discovered on the Smitten Kitchen website. It was so versatile and delicious, and everyone loved them. This year, with a bit more gluten free baking experience behind me, I set out to create a version that would be just as tasty without the gluten, dairy, or refined sugar. And I think I cracked the code! These guys are delicious and (I think!) can easily hold their own against the original! I hope you'll give them a try and let me know what you think.
One of the best things about this muffin recipe is that it is quite adaptable. Feel free to use not only your favorite blend of berries, but also other seasonal fruits. I love a mixture of peach and blueberry in the summer months, and I imagine apple or pear would be fabulous come the fall. So many sweet opportunities to play in the kitchen!
Makes 12 Muffins
2 T Almond Flour
2 T Coconut Sugar or Sucanat
1/2 tsp Sea Salt
1 tsp Cinnamon
2 tsp Coconut Oil, melted
1 1/2 T Slivered Almonds
1 C Almond Flour
1 C White Rice Flour
1/4 C Arrowroot Starch
1 T Ground Psyllium Husk
1 C Coconut Sugar or Sucanat
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Sea Salt
1 C Unsweetened Applesauce
3 T Coconut Oil, melted
1/2 C Almond Milk
1 T Lemon Juice
1 tsp Vanilla Extract
To Add Separately:
1 1/2 C Mixed Berries - Your Choice! (I like Blueberries, Raspberries, and Strawberries, especially at the peak of Summer!)
Preheat oven to 350 degrees F and line muffin tin with liners.
Mix together crumble ingredients and set aside.
Combine dry ingredients in a large mixing bowl. Whisk together wet ingredients in a smaller bowl.
Add wet ingredients to dry, and mix together until just combined.
Fill muffin cups about halfway with batter, then add about 3 tsp. berries to each.
Spoon remaining better on top of fruit, and sprinkle each muffin with a bit of the crumble mixture.
Bake muffins for 25-28 minutes, until a toothpick inserted in the center comes out clean and mostly dry.
Allow muffins to cool completely on a wire rack before removing from the tin.
Note: As with most gluten free baked goods, I find these do best if stored in the refrigerator. They'll last there about 4 days. For longer storage, they can be frozen for weeks and simply popped in the toaster oven to be refreshed.