Gluten Free Muffins

Gluten Free Muffins

 

 

Ahh, vacation.

We finally are on vacation. That means NO SCHOOL. No, Spanish, Language Arts, Social Studies, Math, Science, PE, and best of all, no band class.

I was basically jumping up and down at dismissal yesterday, because I knew it was break, and I knew that I could make these gluten free muffins. And make a video on them. I am so happy right now!

 

Gluten Free Muffins
Author: 
Recipe type: Breakfast
Cuisine: American
 

These gluten free muffins are so similar to the regular kind, you won’t even remember they’re healthy!
Ingredients
  • 1½ c cooked quinoa (thats ¾ cups dry)
  • 1½ cups blueberries
  • 1 tsp vinegar
  • 1 cup milk or non dairy milk
  • 3 Tbsp ground flax
  • 2 cups brown rice flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • ¼ cup sugar and stevia baking blend (I used the truvia brand)
  • ⅓ cup grapeseed oil
  • ½ cup honey
  • 2 eggs

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Combine the cooked quinoa, milk, vinegar and flax in a large bowl. Let sit for 30 minutes.
  3. Add the eggs, oil, sugar/stevia and honey and mix to combine.
  4. Sift in the brown rice flour, baking soda and salt. Whisk until a batter forms. Fold in the blueberries.
  5. Line a muffin tin with paper liners. Using an ice cream scoop, scoop the batter into the paper liners. Bake for 20-25 minutes.
  6. Let cool and enjoy!

 

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