Ingredients
Scale
- 3/4 cup of my Rice Flour Blend
- 1/4 cup coconut flour
- 1 cup quick oatmeal
- 1/2 teaspoon soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/2 cup sugar
- 1/2 cup plain greek yogurt nonfat or regular
- 1 cup unsweetened almond milk
- 1 cup frozen blueberries rinsed, drained, and blotted dry
Instructions
- In a medium sized bowl, stir together the flours, oats, soda, xanthan gum, salt, baking powder, and cinnamon.
- In a separate bowl or a mixer, blend the sugar and the liquid ingredients: egg, yogurt, and almond milk.
- With the mixer running, add the dry ingredients to the liquid ingredients. Mix until just combined - don't over-mix. Stir in the blueberries.
- Heat oven to 350 degrees.
- Prepare a 12- cup muffin tin by using muffin papers or silicone baking cups. If using silicone, spray each one lightly with cooking spray.
- Drop the batter in the prepared muffin tin. You should have enough for 12 muffins.
- Bake for 15-20 minutes, or until tops of muffins spring back when they are touched lightly in center
Notes
Read more about xanthan gum, my Rice Flour Blend, and other gluten free flours in the link above, but basically the blend is this:
- 3 parts brown rice flour
- 1 part tapioca starch
- 1 part potato starch
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 muffin
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol: