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Mixed Berry Muffins
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Mixed Berry Muffins

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 11 muffins
Calories 95kcal

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!

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

Calories: 95kcal