This recipe is very versatile, so feel free to use any combination of fruit that you have on hand. Makes 6 jumbo, 8 medium or 12 small muffins.
Preheat the oven to 350 degrees F, preferably on the convection setting. Grease or line your muffin tin of choice with paper liners.
6 oz gluten-free baking mix of choice (a blend of flour and starch)
2 oz quinoa hot cereal flakes
1.5 oz blanched almond meal
2 tsp baking powder
3/4 tsp xanthan gum
3/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup pure maple syrup (or 1/2 cup and omit the agave nectar)
1/4 cup agave nectar (or 1/2 cup and omit the maple syrup)
1/4 cup coconut oil, melted
2 eggs, beaten
1 Tbsp pure vanilla extract
1/2 heaping cup chopped strawberries, patted dry
1/2 heaping cup chopped apricots, patted dry
In a medium mixing bowl, whisk together the almond meal, quinoa flakes, flour, baking powder, xanthan gum, sea salt, and cinnamon.
In a stand mixer fitted with the paddle attachment, beat on low the maple syrup, agave, beaten eggs, and vanilla. Once combined, add the oil. Mix well and then add the dry ingredients. Beat the batter until it is smooth. Stir in the berries and apricots.
Spoon the batter into 8 or all 12 muffin cups. Bake in the center of your preheated oven for 20-25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Cool in the muffin tin on a wire rack for a few minutes before turning them out to cool completely.
Soy-free, dairy-free, corn-free, peanut-free