GF blueberry muffins

Blueberry Muffins
The recipe is adapted from the gluten free goddess.

Ingredients:

1 cup almond flour (or hazelnut)
1/2 cup sorghum flour (or brown rice)
1/2 cup sweet rice flour
1/4 cup coconut flour (can grind unsweetened coconut)
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (can skip)
1/4 teaspoon ground nutmeg (can skip)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup milk (buttermilk is delicious)
2 teaspoons bourbon or Tahitian vanilla
2 cups blueberries, washed, drained well, patted dry (frozen wild blueberries work well)

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.

Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.

Stir in the blueberries by hand, using a big spoon or silicone spatula.

Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.

Absolutely divine still warm. We ate devoured ours with a big schmear of our favorite vegan "butter".

Makes one dozen muffins.

strawberry muffins with almond and coconut flour

Strawberry muffins with almond and coconut flour

These muffins are stolen from Karina Albrich, with some adaptions for no sugar. They were a huge hit with Maudemarie. Combining coconut flour and oil seems to make magic here.

Ingredients:

1 cup almond flour
1/2 cup white sorghum flour
1/2 cup tapioca starch
1/4 cup coconut flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum 
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic virgin coconut oil, melted
heaping 1/2 cup honey
3 eggs
1/2 cup, minus 3 tablespoons, fat free milk
2 teaspoons bourbon vanilla
1 1/2 cups sliced strawberries
 

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together dry ingredients. Add in the wet ingredients, beating until the batter is smooth (2 minutes or so).
Gently stir in the strawberries.

Dollop the batter into muffin cups and bake in the center of the oven for 22minutes, until domed and golden brown and a toothpick inserted into the center emerges clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.