Gluten-Free Whole Grain Berry Muffins
Make these whole grain gluten-free muffins with any berries you choose. I like a mix, but it's up to you. These can easily be made vegan by swapping flax eggs for the eggs.
Ingredients
- ¾ cup non-dairy milk or whole milk
- 1 tsp vinegar
- ¼ cup melted coconut oil
- ½ cup maple syrup
- 2 large eggs
- 1 ¼ cups/140 g gluten-free oat flour
- 1 cup/100 g sorghum flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 ½ cups fresh or frozen berries one kind or a mix
For Topping
- 3 tbsp rolled oats
- 3 tbsp coconut sugar
Instructions
- Preheat oven to 400° F. Grease a muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the non-dairy milk, vinegar, maple syrup, oil, and eggs until well combined.
- In a large bowl, whisk together the flours, baking powder, baking soda, cardamon, ginger, and salt. Mix in the berries, tossing to coat the fruit lightly.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar. Place in the oven and bake for 20-25 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack to cool completely.
- Serve room temperature or slightly warm, with a bit of margarine or butter. Muffins can be stored in an air-tight container at room temperature for 3 days.
Nutrition
Serving: 1 muffinCalories: 92kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 31mgSodium: 141mgPotassium: 66mgFiber: 1gSugar: 0.05gVitamin A: 45IUVitamin C: 0.02mgCalcium: 33mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!