GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR FREE
Here we've got the ideal breakfast muffin to enjoy with a side of fluffy scrambled eggs. Refined sugar free + dairy-free means you won't feel bloated (or get a sugar crash) after starting your morning with them. I'll let you know that the secret to their flavor is in the freeze-dried berries! They mix in so easily and don't bleed or sink in the batter. My favorite part though might be the hint of lemon AND orange zest, along with the sprinkle of maple sugar on top. And rest assured, their texture is in no way compromised by being a healthy gluten-free berry muffin, they are moist and just so pleasurable to bite into.
Follow along with me HERE
mini's below
INGREDIENTS
Makes 8 muffins
2 eggs - 1 egg, 1 egg white
1/2 cup of unsweetened non-dairy milk
2 tsp of vanilla extract
1/3 cup of coconut oil 1/2 cup of maple syrup
1 cup of almond flour
3/4 cup of gluten-free oat flour
1/4 cup of gluten-free oats
1/4 tsp of ground cinnamon 1 tbl of coconut flour
1/2 tsp of lemon zest*
1/2 tsp of orange zest
1/2 tsp of fine sea salt
2 tsp of baking powder (double acting)
1/2 cup freeze-dried berry medley
Sprinkle of maple sugar on top
DIRECTIONS
Pre-heat oven to 350°F.
Combine dry ingredients, including zest.
Whisk together wet ingredients.
Add the wet ingredients into the dry and stir until fully combined.
Fold in the freeze-dried berries.
Divide batter among 8 normal-size muffin tins.
Sprinkle maple sugar on top.
Bake for 25 minutes or until toothpick comes out clean.
Let cool completely before enjoying.
*Use a microplane to get fresh zest.
