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Berry Almond Dream Muffins (GF & Vegan)

Baking is one of those activities that I look forward to after a long day of work - it is so relaxing for me. I love baking gluten-free and often paleo, but I was challenged when I wanted to make something for my neighbor, who is vegan. Gluten-free AND vegan?! Oh my. Luckily, it ended up not being as challenging as I'd expected - the use of arrowroot starch really helps to get a moist texture, and the combo of baking soda + ACV helps the muffins to rise, as eggs would. No flax egg here!

These berry almond dream muffins ended up absolutely delicious, both sweet and savory all at the same time. Perfect for a quick breakfast, dessert, or mid-day snack, with a crumble-like texture on top and a gooey inside. Let's just say, I might bake vegan more often...

Yield: 10-12 muffins

2 1/2 c. almond flour (we love Bob's Redmill, Trader Joe's, or the Kirkland brand from Costco, but any kind of almond flour will do).

1/2 c. arrowroot starch

1 tsp. baking soda

1/2 tsp. sea salt

1/2 c. maple syrup

1/4 c. fresh orange juice

1 tsp. vanilla extract

2 tsp. almond extract

1 c. fresh raspberries

1/2 c. blueberries

1 Tbs. apple cider vinegar (we like Bragg's)

Coconut oil, for greasing muffin tin.

Preheat your oven to 350 degrees. Prepare a 12 cup muffin tin by greasing with coconut oil, or lining with paper liners.

Combine almond flour, arrowroot starch, baking soda, and sea salt in a large bowl. Combine maple syrup, orange juice and vanilla and almond extracts, and mix until well-combined. Mix liquids into the dry ingredients. Mash the fresh raspberries in a bowl with a fork or potato masher, until they're a jam-like texture. Add to the rest of the muffin mixture and mix well. Gently fold in the blueberries, leaving them whole, as well as the apple cider vinegar (last ingredient you want to add, as it will react with the baking soda!).

Add a large spoonful of muffin mix to the prepared muffin tin, filling cup to 3/4 full. Pop into the oven and bake for 15-18 minutes. You want the muffins to be just soft on the inside, but toothpick should come out just a bit clean when tested (a little dough is okay, but you don't want it to be glopping with dough).


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