Ingredients

  • 2 Tablespoon flax seeds (ground)
  • 5 Tablespoon herb tea (roobios is great)
  • 1 Cup milk (rice, almond , hemp or coconut)
  • 1/2 Cup oil
  • 3/4 Cup maple syrup (or honey)
  • 2 1/2 Cup brown rice flour
  • 1 Cup quinoa flour (or other gluten-free flour)
  • 1 Tablespoon baking powder ((*if using special GF BP use 3 T))
  • 1 Tablespoon xantham gum
  • 3/4 Teaspoon baking soda
  • 1 1/4 Cup berries, frozen ( chopped)
  • 1 1/4 Cup berries, frozen or fresh ( whole)

Notes

This is a great, moist vegan recipe that is also sugar free.

It makes a good number, and you can freeze them.

Instructions

  1. Make flax mix first by blending ground flax seeds in herb tea, let sit 10-15 mins (this is an egg replacer)
  2. Mix dry and wet separately
  3. Chop frozen blueberries (fast in a food processor)
  4. Add to chopped berries to wet ingredients
  5. Mix in dry
  6. Fold in whole berries
  7. Can let sit for 15 mins before filling muffin tins
  8. Bake at 375 – 15- 25 mins.?– (times vary dep on oven- might try 15- 20 mins GF flours burn more easily than regular and don’t really brown -so catch them before they get dry!
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