Rice and Almond Flour Blueberry Muffins

These Rice and Almond Flour Blueberry Muffins are soft and subtly sweet, thanks to the blueberries, unsweetened applesauce, and honey. I've substituted chia eggs for regular eggs to accommodate those with egg sensitivities and to enhance the nutritional value with omega-3s and walnuts. They make a perfect breakfast or snack at any time of the day.

By Rose Huxford

Rice and Almond Flour Blueberry Muffins

Yields: 12 muffins

Pre-heat oven: 350 degrees F or 375 degrees F (depending on your oven)

Prep-time: 5 minutes

Bake-time: 18-25 minutes

Equipment: 1 muffin pan, muffin liners, 2 large mixing bowls, 1 small bowl, liquid measuring cup, measuring spoons, measuring cups, whisk, sifter, spatula, and cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 1 1/4 cup white rice flour

• 3/4 cup almond flour

• 1/2 tsp salt

• 1/2 cup gluten free oats

• 1/4 tsp baking soda

• 1 1/4 tsp baking powder

• 1 cup fresh or frozen, rinsed, blueberries

• 1/2 cup chopped walnuts, or any nut

• 1 tbsp chia seeds

• 3 tbsp water

• 1 cup unsweetened applesauce

• 1/3 cup honey

• 1 tsp pure vanilla extract

• 1/3 cup almond milk

• 2-3 tsp apple cider vinegar or lemon juice or white vinegar

Directions

1. Pre-heat your oven to either 350 degrees F or 375 degrees F (I have to do 375 degrees F because my oven heats less than other ovens).

2. Pre-line your muffin pan with muffin liners and set aside.

3. In a small bowl, mix chia seeds with water. Initially, do not stir; let the chia seeds sit in the water for a minute. After that, stir to mix all the chia seeds thoroughly. Let it rest for a few more minutes until the mixture resembles gelatin. This indicates that your chia seeds and water have turned into a chia egg, ready for use.

4. Mix almond milk and apple cider vinegar in a liquid measuring cup. Stir the mixture and allow it to sit for approximately 5 minutes. It will begin to curdle and thicken slightly—this is your buttermilk.

5. In a large mixing bowl, sift together the two types of flour, salt, baking powder, and baking soda. After sifting, incorporate the nuts and blueberries, stirring with a spatula, and create a well in the center.

6. In a separate mixing bowl, combine the applesauce, chia egg, honey, vanilla extract, and buttermilk. Whisk for approximately 10 seconds until the mixture becomes creamy.

7. Combine your wet mixture with your dry mixture. Use the spatula to gently mix all the ingredients until they are just combined—avoid overmixing.

8. Utilize an ice cream scooper to fill the batter into your prepared muffin pan to the brim. These won't rise significantly.

9. Bake for approximately 18-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are a slightly dark golden brown.

10. Allow to cool in the pan before transferring them to a cooling rack.

11. Enjoy right away or allow them to cool completely and store them in an airtight container for about 3-4 days. Or, in the freezer for about 1 month.