I have a long-standing relationship with muffins. I simply adore them. Particularly warm out of the oven, with a melting pat of butter in the middle. Yum-o.
In fact, the year I spent studying abroad in England I found a particularly divine muffin bakery in Covent Garden. Every time I took a dance class in Covent Garden I made a bee-line for Muffinski’s afterwards. Every. Time.
Muffinki’s is all muffins, all the time (It is still there!) Sweet muffins, savory muffins, berry muffins, you name it, they have it. I was in heaven. The muffins were so big they were a meal in and of themselves. I made it my mission to try nearly all of them and I think I came pretty close.
It was a sad day when my year was up and I had to say goodbye to Muffinski’s. And sadder still when I learned I needed to be gluten-free several years later. How was I going to make muffins? Those were the days before gluten-free was cool and long before any gluten-free bakeries popped up. All I had were a bunch of recipes for coconut flour. Talk about a let down.
I’ve been on a mission to find a quality gluten-free muffin recipe, because honestly, most are not. Any gluten free muffins that use just one type of flour just don’t work for me. 100% almond flour = too dense. 100% coconut flour = too dry. 100% cassava flour = too sticky. But, BUT, if I combine these flours = magic.
Any Berry Muffins
1 cup Almond Flour
½ cup coconut flour
½ cup Cassava flour
1 t cinnamon (or lemon zest for blueberry)
½ t baking soda
½ t sea salt
½ cup butter/coconut oil
½ cup coconut milk
1/3 cup maple syrup
1 t vanilla
1 cup berries
- Preheat oven to 350 degrees and line a muffin tin with muffin cups (I like these)
- Combine all dry ingredients in a large mixing bowl.
- Whisk together all wet ingredients in a separate bowl.
- Fold in wet ingredients into dry ingredients.
- Gently fold in berries.
- Fill muffin cups 2/3 full and bake for 25-30 minutes.
These are moist, squishy, not crumbly and oh-so-good.
Happy 4th of July my friends!