This recipe has been adapted from nutritionstudies.org. These are light, moist, and packed with blueberries.
Yield: about 10 muffins
Dry Ingredients
- ¾ cup brown rice flour, (3.8oz)
- ¾ cup sorghum flour, (3.8oz)
- ½ almond flour, (1.8oz)
- 2 Tbsp tapioca starch, (1oz)
- 2 tsp baking soda
- 1½ cup blueberries, thaw a bit if frozen
Wet Ingredients
- ½ tsp psyllium powder*
- ½ cup water
- ¼ cup fresh orange juice
- ¼ cup maple syrup
- ¼ cup unsweetened apple sauce
- 1 tsp vanilla
- ½ tsp pure orange extract
Instructions
- Preheat oven to 350°F.
- Set aside muffin cups. (silicone or parchment paper are ideal)
- Whisk together the psyllium powder and water. This will thicken slightly. Add the remainder of the wet ingredients, mix well to combine and set aside.
- In a large mixing bowl add the almond, rice, and sorghum flour along with the tapioca starch and baking soda. Mix well to combine.
- Pour the wet mixture into the flour mixture then add the blueberries and mix well to combine.
- Spoon batter into muffin cups.
- Bake for 30-35 minutes or until muffins test done.
- The almond flour makes these very fragile. Allow to cool to room temperature before removing from muffin cups or they might fall apart.
Note
- Although psyllium powder is a well know soluble fiber found in Metamucil it also can be used in baking as an egg substitute. Psyllium works well in gluten free recipes as it will hold all the ingredients together like in this German Gluten-Free Bread.