Friday evening, 7th of July. 6.30 pm and I just got home from work. I wanted to add a gluten free muffin recipe before putting this blog on the world wide web. So I experienced a bit. And they came out just perfect 🍰! Try them out and let me know how it went. Happy baking!
⁃ 192 g (2 cups) almond flour
⁃ 150 g (1 cup) blueberries (or half blueberries, half raspberries)
⁃ 2 overripe bananas
⁃ 1 ‘flax seed egg’ (1 tbsp GROUNDED flax seed mixed with 3 tbsp water)
⁃ 3 tbsp maple syrup
⁃ 1 tbsp coconut oil, melted
⁃ 1 tbsp lemon juice
⁃ 1 tsp vanilla. liquid
⁃ 1 tsp baking powder
⁃ 1/8 tsp salt
To make extra fluffy:
⁃ 1/2 tbsp appel cider
⁃ 1/2 tsp baking soda
Extra needed: oven, muffin tin for 12 medium size muffins, 2 bowls
Preheat the oven to 180℃/350℉. Mix the grounded flax seed with the water and set aside for a few minutes.
Take a bowl and mix the almond flour together with the baking powder and salt.
Take another bowl and mash the bananas. Add the maple syrup, coconut oil, lemon juice and vanilla liquid.
Add the flax seed mixture to the bowl with the wet ingredients.
Add all the wet ingredients to the dry ingredients bowl, gently stir to combine. Do not overmix, muffins supposed to be soft and ‘airy’.
Add all the blueberries to the mixture.
Lastly, add the baking soda, just throw it in. Add the apple cider, it wil foam. That’s a good thing! It means your muffins will get extra fluffy 😋.
Mix one last time.
Take a muffin tin with muffin cups and fill up the cups for 3/4.
Bake for 25-30 minutes. Inserted a toothpick after 25 minutes to see if they are ready. (when it comes out clean they are).
When ready, let it cool down and store them in a airtight container for 3-5 days.
Categories: Snacks & Sweets