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Author Notes: These are gluten-free, but you wouldn't know it. The fine teff flour nearly melts in your mouth while it lends a hearty nutty flavor to the muffins without attempting to overpower the rest of the ingredients. These wouldn’t have the same multigrain flavor and mouthfeel without teff. I make these with blueberries, blackberries, and chopped apple (1/2 cup) as well as raspberries. You can also replace the almond meal with 30g of another gluten-free flour if you avoid nuts. —beyondcelery
- 3/4 cup (110g) sweet rice flour
- 1/4 cup (30g) amaranth flour
- 1/4 cup (30g) teff flour
- 1/4 cup (30g) almond meal
- 1/3 cup (40g) tapioca starch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/4 cup (30g) gluten-free rolled oats
- 1/2 cup (100g) brown sugar
- 1 teaspoon whole chia seeds
- 1/2 cup canola oil
- 2 eggs
- 1/2 cup unsweetened soymilk, almond milk, or coconut milk
- 1 teaspoon apple cider vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 3/4 cup fresh washed raspberries
- Preheat oven to 375F. Grease your muffin tin with coconut oil or shortening. Bring out your eggs so they’re room temperature when you use them.
- Measure dry ingredients into a large bowl (use grams if possible!). Break up baking soda and brown sugar lumps, mixing flours well. In a separate bowl or glass measuring cup, measure out liquids and lemon zest. Beat in eggs very thoroughly.
- Mix wet ingredients into dry. Gently fold in fresh raspberries. Fill muffin cups nearly to the top, dust each with a few whole oats, and put them into the oven immediately. They’re rise higher the faster you’re able to do this.
- Bake about 20-25 minutes or until toothpick inserted into center of a muffin comes out clean. Let cool at least 10 minutes before moving them from the tin. Store in a sealed container for 3 days at room temperature or up to 1 week in the refrigerator.
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