This recipe has been adapted from nutritionstudies.org. These are light, moist, and packed with blueberries.
Yield: about 12 muffins (2.5oz ea)
Dry Ingredients
- ¾ cup brown rice flour, (3.8oz)
- ¾ cup sorghum flour, (3.8oz)
- ½ cup almond flour, (1.8oz)
- 2 Tbsp tapioca starch, (1oz)
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ cup blueberries, thaw a bit if frozen
Wet Ingredients
- ½ tsp psyllium powder*
- ½ cup water
- ¼ cup orange juice
- ¼ cup maple syrup
- ¼ cup unsweetened apple sauce
- 1 tsp vanilla extract
- ½ tsp pure orange extract
Instructions
- Preheat oven to 350°F.
- Set aside muffin cups. (silicone or parchment paper are ideal)
- In large mixing bowl, whisk together the water and psyllium powder. This will thicken to an egg like consistency. Add the orange juice, maple syrup, apple sauce, vanilla and orange extract. Mix well to combine and set aside.
- In a smaller mixing bowl, mix together the dry ingredients then add them to the wet mixture. Fold in the blueberries.
- Spoon batter into muffin cups.
- Bake for 30-35 minutes or until muffins test done.
Note
- Psyllium powder is a soluble fiber which can be used as an egg substitute in baking. If you can’t fine powder you can make your own by grinding psyllium husk in a blender or coffee grinder.
- Another favorite recipe I make with psyllium powder is this German Gluten-Free Bread.