Gluten-Free Triple Berry Muffins

So you know how we were having pancakes nearly everyday for breakfast? Well, now we’ve entered a muffin phase.  It just happened – and Little A. and I can’t get enough! I’m like that – I get
into cycles of routine. For three weeks I’ll have the same lunch and then woops! I’ll realize it and
switch things up.  Tonight I made these delicious fruit packed muffins that are great for breakfasts,
snacks and anytime on the go.

Full of apples, blueberries, strawberries and raspberries, the flavour is explosive!  It was difficult to store them until the morning, but I know it’s worth the wait.  Yum!  

Wait a sec….is that Mr. Smith I hear in the kitchen? Sneaky.
Happy Friday!
Any plans for the weekend?

Gluten-Free Triple Berry Muffins
Makes 12

2 1/2 cups of brown rice flour
1 tsp baking powder
1 rounded tsp of cinnamon
1 egg
1/2 cup dark brown sugar
1/4 cup olive oil 
1 cup almond milk
2 grated apples 
1 cup of mixed berries (fresh or frozen)
In a large bowl, mix flour, baking powder and cinnamon. In a separate small bowl, whisk egg, add sugar and olive oil, stir well and then pour into dry mix.  Add in almond milk, then grated apples and berries.
Pour batter into lined muffin tins, filling about 2/3 full.  Bake at 350F for 25-28 minutes. Allow to cool and enjoy!
Emily Smith

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  1. These look delish! I do the same thing, cycle-wise, and a muffin rotation is one of my faves! We’ll be hitting up the Renegade Christmas Fair this weekend. Hope your weekend is fabu!

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