A few years ago my friend discovered she had a sensitivity to gluten. At the time it was tough to find food that was gluten free, healthy and delicious. Thankfully she can find lots of options today, but along her journey out of necessity she has gathered up some yummy recipes. Although I don’t have a gluten sensitivity, this is one of my favourite muffin recipes. I am grateful that she usually makes a batch every week and is always willing to share with me.
She usually alternates the recipe between raspberries and blueberries, but a couple of weeks ago she didn’t have either in her freezer, so she replaced the berries with two tablespoons of coconut and two tablespoons of chocolate chips. These have now become my favourite muffins.
This recipe is pretty forgiving so it might be fun to experiment and see what yummy combinations you can uncover. Let me know if you come up with a good version!
2 cups almond flour
1/2 cup ground flax
1 tsp. baking soda
1/2 tsp. sea salt
1 tbsp. cinnamon
1/2 cup extra virgin olive oil
3 large eggs
1/2 cup maple syrup
1 tbsp. vanilla
1 cup fresh or frozen blueberries or raspberries
1. Preheat oven to 350. Line muffin tin with paper liners.
2. Add all dry ingredients to a medium mixing bowl. Whisk together until well combined.
3. Add all wet ingredients except berries and stir until smooth. Gently fold in berries just until they are evenly distributed throughout the batter.
4. Divide batter evenly into muffin cups. Bake for 30 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean.
5. Let the muffins sit in the pan for 5-10 minutes and then transfer to a cooling rack.