Here is a recipe that is perfect for Sunday mornings. Feel free to snack on these little gems throughout the day, because there is no sugar, or other processed junk, just gluten-free whole grain goodness. I personally think these kind of taste like jelly doughnuts without the powdered sugar. doughnuts are my next recipe challenge!
Gluten and Sugar free Blueberry Pecan muffins
Makes 12 muffins
Prep time: 5 minutes
Cook time: 15-20 minutes
2 c bob's red mill gluten free flour
2.5 tsp xanthan gum
2/3 c coconut oil
1/2 c almond milk
1/2 c maple syrup
3 tsp vanilla extract
1/2 tsp sea salt
1/2 c fresh or frozen blueberries (use wild if you can find them)
1/4 c chopped pecans
Preheat oven to 325
Line a muffin tine with 12 paper liners
Whisk together the flour, xanthan gum and salt.
Add coconut oil, maple syrup, almond milk and vanilla to the dry ingredients
Stir until combined
Add in blueberries and pecans. Do no over stir. You want to create a marbled look, not blue muffins!
Pour evenly into the 12 liners
Bake for 15-20 minutes, depending on your oven. the heat is very unevenly distributed in my oven, so I rotate the tray half-way through.
Stick a toothpick in the top of a few of the muffins after 15 minutes. If it comes out clean, it is done.
Place muffins on a cooling rack. Wait 5 minutes, then chow down!
If you've run out of paper muffin liners, coat the muffin tray in coconut oil. when the muffins are done, place the whole tray on a cooling rack and let sit for 20 minutes. when you let them sit, the muffins will pull away from the walls of the tray and pop out more easily. If you try and take them out right away, they will stick.