Monday, March 19, 2012

Gluten Free Blueberry Peach Muffins


1 1/4 gluten free cake flour blend
1 cup almond flour
1 cup coconut sugar
2 eggs, room temperature
1 cup almond milk or milk of your choice
1 cup pure vegetable oil
1 tablespoon vanilla extract
Zest of one large lemon
1 cup fresh blueberries
1 cup fresh peaches, chopped

Preheat oven to 350 F

Combine dry ingredients. Lightly dust fruit with flour. Combine wet and fold into dry ingredients and add fruit. Mix to combine.

Scoop into a prepared 12 cup large muffin pan and bake for 30 to 40 minutes or when a stick inserted into the middle comes out clean.


4 comments:

Ann from Sumptuous Spoonfuls said...

Blueberries and peaches: two of my favorite things! these look scrumptious Mia :)

Mia said...

thank you!

Mama J said...

These are just beautiful! I'll passing this recipe on to a friend who is new to gluten free. Thanks for sharing!

Mia said...

Thank you!

Trending Now