Gluten-Free Fruit Burst Muffins
This morning, we woke up craving fruit-filled muffins. It was just one of those days
that called for a side step out of the ordinary. Maybe it was the arrival of February – a new month,
a new breakfast…maybe it was the rainy, snowy, slushy weather? Who knows. My hubby and I wanted muffins, Aiden didn’t contest. Oh and by ordinary, I mean delicious variations of pancakes that my husband has mastered the art of creating (I’m a lucky lady). Amazing pancakes aside, we felt like eating muffins and I was on a mission to make one tasty batch…
- Apples
- Blueberries
- Raspberries
- Strawberries
- Blackberries
Check, check, check, check, and check! Let’s do it!
Muffins bursting with fruits is my kind of muffin. Healthy, scrumptious, and totally satisfying.
If you’re in the mood for muffins too, you’ll love this easy-peasy recipe and this hearty one, that
uses seasonal vegetables.
Happy mid-week! p.s in case you missed it, The Best of this Life took home 3rd place here!
Gluten-Free Fruit Burst Muffins
Makes 12
1 cup brown rice flour
1 cup buckwheat flour
1/2 cup rolled oats
1 rounded tsp of cinnamon
1 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup organic raw sugar
1/4 cup canola oil
1 cup almond milk
2 small grated apples
1 1/2 cup total berries (blackberries, raspberries, strawberries)
- In a large bowl, mix flour, baking powder and cinnamon.
- In a separate small bowl, whisk egg, add sugar, oil, and vanilla – stir well and then pour into dry mix.
- Pour in almond milk slowly. Add grated apples and berries. Mix thoroughly.
- Pour batter into lined muffin tins, filling about 2/3 full.
- Bake at 350F for 25 minutes.
- Cool and enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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yummy! I love fruity muffins! It’s amazing how you can make gluten-free look and taste so good!
Burst is right. The hearty grain flour paired with the juicy fruit does make for an amazing treat! I do not think I could even restrict these to breakfast. Delicious recipe, thanks for sharing.
Well, these are certainly a burst of fruity goodness! I love how hearty and fruity these are!
Those look great! Who would ever guess they were GF? I love your napkin the the picture too, it complements the muffins perfectly!
Wow..You have made it perfectly..Totally YUMMY…Love it..Bookmarked..
Aarthi
http://www.yummytummyaarthi.com/
Just discovered your blog, I am from Ottawa as well. Glad that you are featuring Gluten-free recipes. I will get inspiration from your blog when my brother-in-law is visiting us.
Creepy! Yesterday was GF muffin day here as well but I did cranberries & pecans. Totally flagging this for the next muffin fix.
that’s yummy! i love that this one, compared to your previous carrot zucchini ones, has no gums now (:
yummy! yummy! bookmarked this recipe 🙂
Just bookmarked this – what a tasty recipe.
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Looks delish! You’re right burstin with fruit xo