Our FAVORITE Berry Muffins (Gluten-Free)
Delicious and easy mixed berry muffins made gluten-free with a combination of rice and buckwheat flours. They're also low in sugar and kid-friendly!
Servings 11 muffins
- 1/2 cup brown rice flour
- 1/4 cup + 3 Tbsp buckwheat flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup milk of your choice
- 1 large egg
- 1/3 cup applesauce
- 2 Tbsp oil (I like grapeseed or olive)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup berries of your choice (I use frozen blueberries and raspberries)
Preheat the oven to 375 degrees.
Mix the dry ingredients in a medium bowl (flours, baking powder, salt).
Whisk the wet ingredients in a small bowl (milk, egg, applesauce, oil, maple syrup, vanilla).
Stir everything together, including the berries, just until moistened.
Dollop the batter into 11 muffin cups (I use parchment paper muffin cups).
Bake 14-16 minutes until the tops feel springy to the touch.
Cool and enjoy!
Nutrition facts based on using unsweetened almond milk and grapeseed oil.
WW Points: 3
Calories: 86kcal | Carbohydrates: 12.3g | Protein: 1.8g | Fat: 3.5g | Fiber: 1.2g | Sugar: 2.6g