I’m still on the journey of testing and creating new gluten free muffin recipes. I believe you can never have too many trustworthy muffin recipes in your collection. These gluten free beauties are one of the best muffins i have made in recent times. I was pleasantly surprised with the flavour and texture of this recipe. Now you can make these into your classic blueberry muffins but i wanted to try something a little different instead. So i combined cherries and blackberries which resulted in these Black Cherry Muffins!
Since my family and i began our healthy lifestyle journey and focusing on what we put into our bodies, gluten free baking has been a challenge. Some products are easier to produce and i receive great results but some are often failures. It all comes down to trial and error. Muffins have been a challenge for me. I have tested a few different gluten free flour combinations and i have never been able to achieve that classic looking muffin with the big overflowing muffin top everyone loves. Don’t worry, i hope to reach that goal whilst I’m still baking and blogging! Have any recipe suggestions i can have a go at?? In positive news, i love the way these teff flour muffins turned out! I took my first bite and they were:
Hits the spot
Bursts of berries
Although these gluten free teff flour muffins may not resemble the classic large muffin top muffins, i’m thrilled with the results and i couldn’t wait to share the recipe with you all. This is one successful recipe to add to your baked goods collection. They’re a true delight to enjoy, especially over a lovely hot cup of tea!
- ½ cup coconut oil
- 1 cup coconut sugar
- 2 eggs
- ¾ cup almond milk
- 1 tsp vanilla bean extract
- 2 tsp baking powder
- 1 cup almond meal
- 1 cup brown teff flour
- ½ cup brown rice flour
- 1 cup frozen or fresh pitted cherries
- ½ cup frozen or fresh blackberries
- Preheat oven to 180ºC (356ºF) and line a muffin pan with liners, set aside.
- In the bowl of an electric mixer, cream coconut oil and sugar together.
- Add the eggs, one at a time, until well combined.
- Add milk and vanilla, mix to combine.
- In a separate mixing bowl, whisk baking powder, almond meal, teff flour and brown rice flour together.
- Gradually add flour mixture into wet mixture until well combined.
- Fold through cherries and blackberries.
- Spoon batter evenly amongst liners, filling each liner to the top.
- Bake for 20-23 minutes or until a skewer inserted into the middle comes out clean.
- Cool in pan for 5-10 minutes.
- Remove and transfer to a wire rack to cool completely.
- Serve and Enjoy!