Greetings! It’s been over a week since I’ve last posted mainly because I’ve been busy and I couldn’t really think of anything blog-worthy to write about…until this morning when I was craving a muffin. Lately my breakfast has either been fresh fruit or a smoothie/juice, but I had a hankering and when a craving for a healthy baked-good beckons, I happily oblige. The recipe I’m sharing today is really simple and is sans gluten, soy, dairy, eggs, and most importantly, it’s tasty! If you don’t have all the flours used, be creative and use a different flour. I have a few friends who are on a restricted diet (hence the lack of gluten, soy, dairy, etc.) but feel free to use whatever whole grain flours you like.
Ingredients (makes up to 12 muffins, depending on the size of your muffin tin):
- 1 cup almond meal (found at Trader Joe’s)
- 1/2 cup brown rice flour (I used Bob’s Red Mill brand)
- 1/2 cup yellow corn meal
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup brown sugar
- 3/4 cup unsweetened apple sauce
- coconut water to make the mixture more liquid, if needed
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1.5 cups blueberries
- brown sugar for topping
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, measure and combine flours, baking powder, salt, and brown sugar.
- Create a well in the dry ingredients, and add apple sauce, vanilla, and sprinkle cinnamon
- Determine if more liquid is needed. I like my muffin batter to be a little thinner than cookie dough batter, but not liquid like a pancake batter. If needed, add some coconut water by the spoon-full
- Add the blueberries and mix gently
- Using an ice-cream scoop or a large spoon, spoon the batter into greased muffin tins, or paper-foils.
- Top each muffin with a little brown sugar
- Place in the oven for 25 minutes.
- Remove from the oven, allow to cool, and enjoy!
Remember, sharing is caring, so share your baked goods with friends or family! 🙂