Blueberry Peach Muffins
1½ cups sorghum flour
1 cup blanched almond flour
½ cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground nutmeg
2 large eggs
½ cup raw honey
½ cup non-dairy milk
⅓ cup melted coconut oil
¼ cup unsweetened applesauce
2 teaspoons vanilla extract
1 teaspoon almond flavoring
1 cup diced peaches
1 cup blueberries
- Preheat your oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl or 4-cup glass measure, add the eggs and whisk. Then add the remaining wet ingredients. Whisk together well.
- Pour the wet ingredients into the dry and whisk together well. Fold in the fruit. Use a 1/3 cup measure to add batter to muffin cups. Fill to the top!
- Bake for about 25 minutes (longer if using frozen blueberries). Remove muffins from pan and let cool on a wire rack.
All of the below can usually be found at Harris Teeter, Whole Foods, Trader Joes and Amazon.
Xanthan Gum is a common additive that acts as a thickening agent, binder, and emulsifier (1).
Whereas a thickener does just that, a binder holds ingredients together and an emulsifier blends those that would otherwise remain separate, such as oil and vinegar. This makes xanthan gum
popular in baking — especially gluten-free goods, which lack gluten’s binding capacities. You can find it it the baking section in most grocery stores.
Use 1 egg white to replace every tablespoon (4.5 grams) of xanthan gum.
Sorghum flour is a gluten-free flour with a mild, sweet flavor and smooth texture. It's commonly used to make gluten free baked goods. It is typically combined with other gluten-free flours.
Tapioca flour is a slightly sweet flour that is extracted from the root of the cassava plant. This grain-free, paleo-friendly flour is a gluten free pantry staple great for baking and cooking.