Summer Berry Muffins

Happy 4th of July!

Berry picking is wonderful outing for a family on a free summer day. My sweet daughter Vivian and I went twice in two weeks because it was so fun and each time we came home with hundreds of delicious berries. We picked ollalieberries at one of our favorite spots in the San Luis Obispo area, Avila Valley Barn. The ollalieberry is a cross between the loganberry and the youngberry. Yum! We prepared some of the berries for the freezer, made berry scones and decided to make berry muffins as well. This muffin recipe from the Flying Apron Bakery turned out moist and very satisfying. I used mashed banana in place of the oil to lower the fat content and to make for lighter snack. Keep some muffins in the freezer for an easy breakfast or as a snack for outings and other adventures. Vivian loves the muffins, she calls them “Puffins”. Enjoy!

1 1/2 cups brown rice flour
3/4 cup garbanzo bean flour, sifted
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup extra-virgin olive oil, mashed banana, or applesauce
1 cup water
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons vanilla extract
1 cup agave syrup or maple syrup
1 cup berries, try raspberries and blueberries or your favorite seasonal berry.

Heat oven to 350 degrees F. Prepare muffin pan, line with paper liners.

In a large mixing bowl, combine the brown rice flour, garbanzo bean flour, baking soda, salt, and cinnamon. Using the bowl of your standing mixer, combine the oil, water, apple cider vinegar, vanilla, and agave. Mix on low speed and slowly add flour mixture until smooth.

Divide batter evenly among muffin cups and drop berries on top and bake 20-25 minutes, until muffin tops are golden and a little firm to the touch. Remove from pan and cool on wire racks.


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