Put this little recipe together this morning when I woke craving a muffin, kinda random but I take it as a challenge, plus, I bought a container of Organic Blueberries this weekend that were super tasty and would be perfect addition to a muffin recipe. I like the challenge of using what I’ve got kicking around to create new recipes and I also have some Almond pulp/grinds left over from making almond milk (a recipe I will also post) to use. You can sub in fresh ground almonds if you like, in fact, the muffin will probably taste even better, fine grind though! I used a frozen banana in this recipe but you could sub in sweet potato puree or apple sauce if you have that instead. I’m going to make these next time with fresh cranberries and orange next time. Have fun, and enjoy!
Oven 350 degrees
12 pan muffin tin, greased
1 1/2 cups Gluten-free Flours, I made a mix of brown rice, white rice and sorghum
1 cup Almond Pulp/Grinds
1 teaspoon Xanthan Gum
1 tablespoon Chia Seeds
2 teaspoons Baking Soda
1/2 teaspoon Sea Salt
1 Banana, from frozen or ½ cup Sweet Potato Puree or Apple Sauce
1 large Egg
1/2 cup Maple Syrup
1/2 cup Coconut Oil or other oil like Sunflower or if you must room temp. unsalted butter
1 tablespoon Vanilla Extract
Juice and Zest from half a Lemon
1/2 cup fresh Blueberries
Combine dry ingredients. Mix wet ingredients.
Fold wet ingredients into dry. Scoop batter into muffin pan and bake for 15-20 minutes.