I’m not that taken with most gluten-free baked goods I try. They tend to be dry, and are filled with highly processed grains. That’s why I’ve been experimenting to make my own, because I do love a muffin. After much trial and error, I created one that disappears out of my kitchen (actually out of the pan!), in under an hour! Suffice to say they are a huge hit with the family. My Almond Blackberry Gluten-Free muffins are so moist, fruity and satisfying that you’ll be unable to tolerate a coffee shop muffin from now on.
2 cups almond meal
3/4 cup old-fashioned oats, ground in blender so that flakes are partially ground up, but not like dust.
1/2 tsp baking soda
1 tsp baking powder
A tiny pinch of sea salt
2 eggs, beaten (or an egg replacement, such as Neat, equivalent).
1/2 cup of maple or Yacon syrup (If you are diabetic, you might want to go with the yacon – it’s expensive, but a healthy treat if you can manage it.) If you can’t find Yacon, and you need to avoid sugar, use Erythritol.
1/3 cup coconut oil (melted)
1 tsp vanilla extract
1 cup organic blackberries (or blueberries) – frozen fine.
Pre-heat oven to 350 degrees F.
Yields approx 8-10 muffins
- Add your dry ingredients to bowl or stand mixer and mix to combine.
- Add the remaining ingredients, and beat well.
- Spoon batter into muffin cups.
- Place in oven, and bake for 20 – 25 minutes or until toothpick comes out clean.
They store really well in an airtight bag or container for up to 3 days.