When I owned a meal delivery service in Santa Barbara, my chefs played around with a lot of gluten free and lower sugar muffin recipes. This is one of the best ones!
Ingredients:
- ½ cup tapioca flour
- ½ cup finely ground organic pecans + enough for topping before baking
- ½ cup buckwheat flour
- ½ cup rice flour
- 6 T raw turbinado sugar
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1/3 cup maple syrup
- 3 eggs
- ¼ cup grapeseed oil
- ½ cup organic unsweetened applesauce
- 2 tsp gluten free vanilla
- 1 cup frozen blueberries
Directions:
- Preheat oven to 350F. Grease muffin tin well.
- Stir together dry ingredients in a large bowl and set aside.
- Whisk together wet ingredients.
- Gently toss blueberries with 1 TB tapioca flour.
- Slowly add wet ingredients to dry and stir until just combined. Stir blueberries gently into batter. Spoon batter into muffin cups to fill 2/3’s full. Sprinkle with remaining ground pecans. Bake for approx. 20 minutes or until a toothpick inserted into the center comes out clean. Do not overcook. Makes approximately 14-16 large muffins.
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