These are the most delicious gluten free muffins I have made over the past four years. Bonus feature - they are packed with fiber!
1 1/4 cup Buckwheat Flour
3/4 cups Tom Sawyer Gluten Free Flour
4 Tablespoons Chia Seeds
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
2 whole Large Eggs
1/3 cup Maple Syrup
1 cup Rice Milk, warmed to room temperature
1/3 cup Coconut Oil, melted
2 teaspoons Pure Vanilla Extract
1 cup Frozen Blueberries, Not Thawed
Preheat oven to 375 F. Line a 12-muffin tray with paper or foil liners. Whisk together the flours, chia seeds, baking powder, baking soda, and salt in a medium bowl. Set aside for now. In a large bowl whisk together the eggs and maple syrup until well combined, about 2 minutes if whisking by hand. Whisk in the rice milk, oil, and vanilla. Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Stir in the blueberries. Divide the batter between the 12 muffin wells and bake until a toothpick inserted into the center of one comes out clean, about 25 to 30 minutes. Cool completely before removing the muffins from the tray.
Adapted from the website Tastykitchen.com
No comments:
Post a Comment