Other than my mandatory daily task of exercising my dogs, I have done nothing on my to-do list today. I have, however, done lots of things not on my to-do list: taught the pups a new trick, went for a run, and made these guys:
I present to you these Triple Berry Muffins! I was tempted to call them just “triple berry muffins” because they are so good they don’t need any other adjectives. No one will know they’re gluten free nor will they know they’re decently good for you. I upped the protein level, swapping out some flour for almond meal, and swapping out some milk for fat free Greek yogurt. The muffins also only have 1/4 cup of sugar in the whole batch! Plus, they’re bursting with bright berry flavor with just a hint of cinnamon.
And another plus: the whole recipe only makes 12 muffins, which is great if there are only two of you around. Not including dogs. If the pups could get their hands on these, I doubt 12 would be enough. Bear seems to agree.
He supervised my muffin photography very closely. I know he could definitely eat twelve muffins in one sitting–he ate an entire pan of cornbread the night before Thanksgiving when I left him unsupervised for approximately 17 minutes.
Junior gets too hot in the kitchen when the oven is on, so he observed the muffin business from further away. He did manage to leave a drool spot on the floor, though.
I hope you all are having a wonderful Tuesday, and crossing more off your to-do list than I am!
Triple Berry Muffins (Gluten Free)
makes 12 muffins
1 cup almond meal (or almond flour)*
1 1/3 cup gluten free flour blend (recommended: ATK gluten-free flour blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum**
1/4 teaspoon cinnamon
1/2 cup vegetable oil (if using coconut oil, melt it first)
3 tablespoons honey
1 teaspoon vanilla
1/4 cup sugar
1/2 cup fat free Greek yogurt
1 1/2 cups berries (fresh or frozen; I used raspberries, blueberries, and blackberries)
In a medium bowl, whisk together the almond meal, flour, baking powder, salt, xanthan gum, and cinnamon. In a large bowl, whisk together the vegetable oil, honey, sugar, yogurt and eggs. Once well combined, add the flour mixture and stir with a rubber spatula until everything is mixed and no lumps remain. The batter should be very thick. Don’t worry about over-mixing the batter; the gluten free flours need a really good stir. If using frozen berries, pat off any excess ice/water with a paper towel before adding. Fold the berries into the batter and set the bowl aside to rest for 30 minutes***.
When ready to bake, preheat the oven to 375 degrees and grease a muffin pan with cooking spray. Evenly divide the batter in the muffin tin and bake for 16-18 minutes, until a toothpick inserted in a muffin comes out clean. Cool the muffins in the pan for 10 minutes before removing to a wire rack to cool completely. Store muffins in an airtight container, or freeze them for later consumption. Enjoy!
* Don’t try to replace more of the gluten free flour blend with almond meal. The muffins need the flour for structure.
** Xanthan gum is an essential ingredient. If you leave it out, muffins may be too crumbly.
*** Resting the batter is also essential! It allows the gluten free flours to properly absorb the liquid in the batter, and results in a smooth (not gritty!) muffin.