Raspberry Multigrain Muffins

Name: Raspberry Multigrain Muffins
Ingredients: 3/4 cup (110g) sweet rice flour; 1/4 cup (30g) amaranth flour; 1/4 cup (30g) teff flour; 1/4 cup (30g) almond meal; 1/3 cup (40g) tapioca starch; 1 1/2 teaspoons baking soda; 1/2 teaspoon sea salt; 1/4 cup (30g) gluten-free rolled oats; 1/2 cup (100g) brown sugar; 1 teaspoon whole chia seeds; 1/2 cup canola oil; 2 eggs; 1/2 cup unsweetened soymilk, almond milk, or coconut milk; 1 teaspoon apple cider vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 3/4 cup fresh washed raspberries

17 ingredients

4 steps

Ingredients

3/4 cup (110g) sweet rice flour
1/4 cup (30g) amaranth flour
1/4 cup (30g) teff flour
1/4 cup (30g) almond meal
1/3 cup (40g) tapioca starch
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1/4 cup (30g) gluten-free rolled oats
1/2 cup (100g) brown sugar
1 teaspoon whole chia seeds
1/2 cup canola oil
2 eggs
1/2 cup unsweetened soymilk, almond milk, or coconut milk
1 teaspoon apple cider vinegar
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
3/4 cup fresh washed raspberries

Directions

1

Preheat oven to 375F. Grease your muffin tin with coconut oil or shortening. Bring out your eggs so they're room temperature when you use them.
2

Measure dry ingredients into a large bowl (use grams if possible!). Break up baking soda and brown sugar lumps, mixing flours well. In a separate bowl or glass measuring cup, measure out liquids and lemon zest. Beat in eggs very thoroughly.
3

Mix wet ingredients into dry. Gently fold in fresh raspberries. Fill muffin cups nearly to the top, dust each with a few whole oats, and put them into the oven immediately. They're rise higher the faster you're able to do this.
4

Bake about 20-25 minutes or until toothpick inserted into center of a muffin comes out clean. Let cool at least 10 minutes before moving them from the tin. Store in a sealed container for 3 days at room temperature or up to 1 week in the refrigerator.