Name: Mixed Berry Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 11 muffins
Ingredients: 1/2 c . brown rice flour; 1/4 c . + 3 T. buckwheat flour ((I grind mine from raw buckwheat groats; see Notes)); 2 t . baking powder; 1/4 t . sea salt; 1/2 t . cinnamon; 1/2 c . milk of your choice; 1 egg; 1/3 c . applesauce; 2 T . oil ((I like grapeseed or coconut)); 1 T . maple syrup; 1 t . vanilla extract; 1/2 c . berries of your choice ((I use frozen blueberries and raspberries))

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Delicious and easy mixed berry muffins made gluten-free with a combination of rice and buckwheat flours; low in added sugar.

Ho ho ho, and now we’re onto the Christmas chaos!

Anymore, Thanksgiving is my favorite holiday, because it’s allllllll about the food! No pressure to dress up, buy presents, decorate the house, etcetera.

I have to admit, I’m feeling more than a bit grinch-y this year.

Sammy is still in a demanding stage, and we have yet to find our dream home, so I feel a sense of ‘waiting’.

I know, I know, ‘enjoy the present, don’t wait for perfection’ and all those other enlightening quotes, but I’m in my rut, and I need someone with a giant shovel to dig me out. *arms crossed, pouty face*

I’m hoping this next week brings me a bit more joy as I nestle back into blogging and creating recipes, two things I missed greatly this past week!

I could probably make these mixed berry muffins blindfolded, as I’ve been making them for years now.

They’re one of my girls’ favorite breakfasts and are requested often.

I originally made these to suit Jade’s allergies, but Natalie, and now Sam, have both grown to love them as well. I like to add a combination of frozen berries, particularly, blueberries and raspberries. You can add whatever you enjoy if preferred!

Typically, the girls will each have four apiece slathered with either coconut oil or butter, and if there are any leftover, I’ll give them as snacks.

They go quick, so if you enjoy them once, consider making a double batch the next time around!

5 from 1 vote

Mixed Berry Muffins

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Delicious and easy mixed berry muffins made gluten-free with a combination of rice and buckwheat flours; low in added sugar.

Course: Bread

Cuisine: Muffins

Servings: 11 muffins

Calories: 95 kcal

Ingredients

1/2 c . brown rice flour
1/4 c . + 3 T. buckwheat flour (I grind mine from raw buckwheat groats; see Notes)
2 t . baking powder
1/4 t . sea salt
1/2 t . cinnamon
1/2 c . milk of your choice
1 egg
1/3 c . applesauce
2 T . oil (I like grapeseed or coconut)
1 T . maple syrup
1 t . vanilla extract
1/2 c . berries of your choice (I use frozen blueberries and raspberries)

Instructions

Preheat the oven to 375 degrees.
Mix the dry ingredients in a medium bowl (flours, baking powder, salt, cinnamon).
Mix the wet ingredients in a small bowl (milk, egg, applesauce, oil, maple syrup, vanilla).
Mix all the ingredients, including the berries, just until moistened.
Dollop the batter into 11 muffin cups (I use the paper muffin cups).
Bake 12-15 minutes until the tops feel springy to the touch.
Cool and enjoy!

Recipe Notes

Calories: 95 Fat: 3.9 g Carbs: 13.5 g Sugar: 3.5 g Protein: 2 g WW SmartPoints: 3 Nutrition facts based on using unsweetened almond milk and grapeseed oil.

Nutrition Facts

Mixed Berry Muffins

Amount Per Serving

Calories 95

* Percent Daily Values are based on a 2000 calorie diet.

Notes:

These are the raw groats I use to grind my buckwheat flour.

My Homemade Coconut Milk is delicious in these!