Author Notes
This is a gluten free muffin recipe made with brown rice, millet, and almond flours - which means it's actually a Healthy gluten free recipe - no starches of any kind or even white rice flour. These muffins are really moist with a delicate crumb - a perfect muffin consistency and flavor, you can't even tell they are gluten free! Lightly sweetened, with the addition of lemon zest, really makes the flavor pop. The berries are lovely, but completely optional. —GlutenFreeBabe
Ingredients
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1/2 cup
brown rice flour
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6 tablespoons
millet flour
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1/4 cup
almond flour
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
sea salt
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Zest from 1 lemon
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1/4 cup
sugar
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2 tablespoons
coconut palm sugar
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1
egg
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1/2 teaspoon
vanilla extract
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1/4 cup
olive oil
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1/4 cup
unsweetened almond milk
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3/4 cup
fresh berries, sliced if large
Directions
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Preheat oven to 350 degrees and line 6 muffin cups with paper liners
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In a large bowl whisk together: brown rice, millet, and almond flours with baking powder, soda, and salt.
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In a medium bowl combine the lemon zest and sugars. Rub between your fingers to disperse the zest into the sugar. Add the egg and whisk to combine.
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Add the vanilla, olive oil, and almond milk. Whisk.
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Pour the wet ingredients into the dry and stir with a spatula. Fold in the berries.
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Spoon the batter evenly between your 6 muffins cups.
Sprinkle each cup with a little more turbinado sugar, if desired.
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Bake for 25 minutes, or until a toothpick comes out clean.
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