These muffins are gluten-free, but they didn't taste like it!
Lemon Berry Muffins (makes 12)
- 1 cup brown rice flour
- 1 cup gluten free oat flour (I just made my own by grinding gluten free oats in my blender)
- 1/2 cup almond meal
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- Juice of four lemons
- 1/4 cup melted coconut oil
- 3/4 cup cashew milk (or milk of choice)
- 1/2 cup maple syrup
- 1 tsp vanilla
- zest of 1 lemon
- 1 cup berries of your choice (I used 1/2 cup raspberries and 1/2 cup blackberries)
Preheat the oven to 350*. Whisk all dry ingredients (flours, almond meal, baking powder and salt) together in a large bowl. In a separate bowl, mix lemon juice, coconut oil, milk, maple syrup, vanilla and lemon zest together. Mix the dry and wet ingredients together. Gently fold the berries in the batter, but try not to over mix! Mixing too much will cause the colors of the berries to bleed.