![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuJQNS-XCKfDQsMsw-VwEjlgWKA-if5CFX2l1IWVBYIGh9YDPfXzs1EVjTqwjeNXZIXOe30Z-S-_R8It9QljbDyOT3PGo0pGveeIX7OA2Tbyysy0n553YjRlEBZPC-Hj6hMzRAtr3y2ZL/s1600/BlueberryPeachMuffins(gluten-free)001.jpg)
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.
3 comments:
Blueberries and peaches: two of my favorite things! these look scrumptious Mia :)
These are just beautiful! I'll passing this recipe on to a friend who is new to gluten free. Thanks for sharing!
Thank you!
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