Berry Crumb Muffins (gluten, dairy, corn, soy and refined sugar free)
I have been working hard these days trying to make a muffin that is gluten free, dairy free, soy free, refined sugar free but still moist and flavorful like the muffins I remember eating before going gluten free. I finally did it!! This berry crumb muffin is very moist on the inside with a nice crumb topping and is gluten free, dairy free, soy free and refined sugar free!
I make my gluten free rice flour blend in batches and keep it in a container and use as needed. This recipe for the flour blend was based on the measurements from Shauna at Gluten Free Girl.
I use 700 grams of Brown Rice Flour, 150 grams of Potato Starch and 150 grams of Tapioca Flour. Mix these together in a container and shake it up.
Now for the muffins!
1 cup of almond flour
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons coconut oil
2 teaspoons vanilla
Mix almond flour, salt and cinnamon in a bowl. Melt coconut oil over low heat on the stove. Add the coconut oil and vanilla to the flour mixture and mix until crumbly. Set aside.
2 cups of flour mix (see above)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt
1 teaspoon xanthan gum
2 tablespoons of cinnamon
1/4 teaspoon nutmeg
1/2 cup coconut oil
2/3 cup maple syrup
2/3 cup rice milk
2 tablespoons vanilla extract
1 cup mixed berries (I used frozen raspberries and blackberries but any berries you like will do)
Preheat oven to 325 degrees and line a 12 muffin pan with liners. Mix flour, baking powder, baking soda, salt, xanthan gum, cinnamon and nutmeg in a bowl. Add the coconut oil, maple syrup, rice milk and vanilla extract and stir to combine. Fold in the mixed berries. Spoon into lined muffin tin. Top with crumb mixture. Bake for 26 minutes at 325 degrees. Let cool in the pan for about 15 minutes before moving to a plate to enjoy!