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

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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

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Make sure you use frozen und not fresh fruits, because fresh fruit pieces tend to make the muffins soggy.

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Gluten Free Strawberry Blueberry Muffins
Yields 12
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Wet ingredients
  1. 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
  2. 1/2 cup almond/soy milk mixed with 1 tsp apple cider vinegar
  3. 3/4 cup unsweetened applesauce
  4. 1 tsp vanilla extract
  5. 1 tbsp coconut oil, melted
  6. 2 tbsp maple syrup
  7. 1/4 cup homemade date paste (see recipe in desserts)
Dry ingredients
  1. 1/2 cup rolled oats, coarsely chopped in blender
  2. 1/2 cup almonds, finely processed in blender to almond meal
  3. 1/4 cup unsweetened organic shredded coconut
  4. 3/4 cup gluten free flour blend
  5. 1 1/2 tsp baking soda
  6. Pinch of sea salt
Stir in
  1. 1 cup frozen chopped strawberries
  2. 1/2 cup fresh or frozen blueberries (I used frozen ones)
Instructions
  1. Preheat oven to 375F (170C).
  2. Prepare flax eggs in a large mixing bowl by mixing water and flaxseeds and let rest for a few minutes.
  3. Grind oats and almonds.
  4. MIx milk with vinegar and let rest for a couple of minutes.
  5. In a bowl, combine the wet ingredients and whisk for a couple of minutes until smooth.
  6. In another bowl, combine the dry ingredients and mix well.
  7. Fold the dry mixture into the wet mixture and stir until smooth.
  8. Gently stir in the berries.
  9. Divide batter evenly between silicone muffin trays (fill about two thirds).
  10. 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.
  11. Keep covered at room temperature for a couple of days or freeze for long-term storage.
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