So, I found this great recipe blog-The Almond Flour-and immediately decided that I needed to try some baking from this site! I altered it a bit since I was out of a few items, and I added the blueberries and these were awesome!
Dairy Free Muffin Batter
1/2 C brown rice flour (the original called for coconut flour, but I was out)
1 C blanched almond flour
2 scoops MILA chia seed (1/4 cup)
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
4 eggs
1/4 C coconut milk
1/3 C honey
1 cup fresh blueberries
Cinnamon Swirl
1/4 C honey (or less, they were super sweet)
1/4 C melted organic butter (coconut oil would make this dairy free)
2 T cinnamon
1/4 cup chopped walnuts (next time I would add even more of these)
1. Preheat oven to 350 degrees.
2. Whisk egg, coconut milk, vanilla, and honey together. Then, slowly add dry ingredients (salt, Chia seed, almond flour, brown rice flour, and baking soda and whisk until lumps are gone-batter will be quite thin!
3. Optional: Add blueberries (the original recipe did not have any berries, but this made them so gooey and sweet) and stir together.
4. Scoop batter into lined muffin tins (makes 12 large or more smaller muffins)
5. Melt butter or coconut oil and then whisk together the butter, honey, cinnamon, and walnuts until combined well.
6. Spoon a teaspoon (or more) of the swirl topping onto each muffin-use a toothpick to swirl it around a bit.
7. Bake for about 18-20 minutes at 350 degrees.
These were so tasty, and I can't wait to make them again! They didn't last long in our house! I also thought these might be tasty in a loaf pan served at a brunch! Enjoy!
No comments:
Post a Comment