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Berry Muffins with Coconut and Almond Flours (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
190 g All-purpose gluten-free flour
30 g Coconut flour
30 g Almond flour
100 g Coconut flower sugar
1 cup Berries
2 tbsp Egg(s)
1/2 cup Vegetable oil
1/2 cup Coconut milk
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 tsp Baking powder

Berry Muffins with Coconut and Almond Flours (Gluten-free, Dairy-free)

  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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These gluten-free muffins are so appealing! Coconut and almond flours create a very peculiar texture. They’re very easy, you can make them together with your kids. And you don’t have to wait until they’re completely cool to taste them, which is very important for my little cooks – they can never wait to taste their culinary masterpiece 🙂 

You can use both fresh and frozen berries or fruits. 

Sprinkle with brown sugar to enhance the taste.

The recipe uses a home-made all-purpose gluten-free flour mix that you can make yourself by following this recipe.

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Steps

1
Done

Preheat the oven to 200 degrees.

2
Done

In a bowl, combine all the dry ingredients with a whisk. In another bowl, whisk the eggs until smooth, add the milk and oil. Mix well.
Add the wet ingredients to the dry ones. Mix with a spoon or mixer until smooth. Carefully stir in the blueberries.

3
Done

Spoon the mixture evenly into the muffin pan, sprinkle with brown sugar. Bake at 200 degrees for 20 min. The muffins will rise and the top will get slightly brown.

4
Done

Take the muffins out and let cool down for a bit. Then release and transfer to a wire rack to completely cool. Though you can eat these ones warm, too.
Enjoy!

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