Gluten Free Strawberry Blueberry Muffins
Let me start by saying right away that none of us is gluten intolerant or gluten sensitive. So why even bother to make a gluten free flour mix?
Well, I like to use different textures and flavors in my recipes and gluten free muffins definitely taste different than regular gluten muffins… in a good way! If you are interested to read more about gluten check out this post http://plantbasedhappy.com/?p=5137
For these muffins, I used the following gluten free flour mix:
- 3/4 cup plus 2 tbsp brown rice flour
- 1/4 cup corn starch
- 2 tbsp tapioca flour
Make sure you use frozen und not fresh fruits, because fresh fruit pieces tend to make the muffins soggy.
- 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
- 1/2 cup almond/soy milk mixed with 1 tsp apple cider vinegar
- 3/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/4 cup homemade date paste (see recipe in desserts)
- 1/2 cup rolled oats, coarsely chopped in blender
- 1/2 cup almonds, finely processed in blender to almond meal
- 1/4 cup unsweetened organic shredded coconut
- 3/4 cup gluten free flour blend
- 1 1/2 tsp baking soda
- Pinch of sea salt
- 1 cup frozen chopped strawberries
- 1/2 cup fresh or frozen blueberries (I used frozen ones)
- Preheat oven to 375F (170C).
- Prepare flax eggs in a large mixing bowl by mixing water and flaxseeds and let rest for a few minutes.
- Grind oats and almonds.
- MIx milk with vinegar and let rest for a couple of minutes.
- In a bowl, combine the wet ingredients and whisk for a couple of minutes until smooth.
- In another bowl, combine the dry ingredients and mix well.
- Fold the dry mixture into the wet mixture and stir until smooth.
- Gently stir in the berries.
- Divide batter evenly between silicone muffin trays (fill about two thirds).
- Bake for 22- 24 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown. Let cool for 15 minutes, then gently remove and let cool completely on a cooling rack.
- Keep covered at room temperature for a couple of days or freeze for long-term storage.