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My friend, Crystal, brought her 2 little kiddos up for some fun pool-time in the backyard this weekend. She also surprised me with some yummy fresh picked blackberries that she and her daughter picked from the farm!
Crystal & Leo tasting a yummy blackberry. Check out Hunter in the background. What cuties!
What better way to use up some delish berries than to make some yummy breakfast muffins.
Ingredients:
- 2 cups Bob’s Red Mill Gluten-free all-purpose flour
- 1/2 tsp xanthum gum
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 agave nectar syrup
- 1/3 coconut milk yogurt (or dairy free yogurt)
- 1/3 cup almond milk
- 1/3 cup canola oil
- 2 tsp vanilla extract
- 1 1/2 cups of berries
Directions: Mix together all wet ingredients (excluding berries). In a separate larger bowl, combine dry ingredients and form a well in the center. Pour wet ingredients into the dry ingredients well and stir until just combined. Gently fold in berries. Scoop batter into lightly greased muffin tins. Bake for 26-30 minutes. Stick butter knife into center of muffin – it should come out clean once done. Let cool in tin for 5 minutes, then transfer to cooling rack to cool completely.
I was kind of surprised how great these turned out. They aren’t super sweet, but the agave nectar give it a good sweet flavor. These will be a great addition to my morning juices!
It’s been quiet on the blog this month because we just bought a house! We’re putting a lot of elbow grease into it and move in this coming weekend. While I was taking a break from pulling up carpet in the kitchen, I went out to the backyard for some inner peace time. To my surprise the blackberries were all ripe and pleading for me to pick them.
Here’s a fabulous recipe for some good ol’ fat free muffins.I upped the sugar just a tad to make them a little sweeter than a typical muffin. I’m sure you could substitute a sugar alternative. I also used almond milk since it’s so much creamier than soy milk.
Ingredients:
1 1/3 cup + 1 tbsp whole wheat flour
3/4 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 almond milk
1/3 apple sauce (preservative & sugar free)
1 tsp. vanilla
1 cup fresh berries
Whatcha do:
Preheat oven to 375. Grease pan or spray lightly with cooking spray. In a large mixing bowl combine dry ingredients first then add the almond milk, apple sauce and vanilla. Once these are all blended thoroughly, gently fold in blackberries. Fill muffin batter 3/4 way to the top of each muffin cup. Bake 15-20 minutes. Let cool in pan for at least 10 minutes.
To let you know how good these are, I made a dozen last night and there’s only 2 left today.
