Peach blackberry muffins
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Peach Blackberry Muffins

Course: Snack
Cuisine: Canadian
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12
Author: Eyecandypopper

A delicious and simple recipe for dairy-free peach blackberry muffins made with low-gluten flour, with a gluten-free option.

Ingredients

  • 1 1/2 cup spelt flour (for gluten-free option, substitute with 1/4 cup tapioca flour and 3/4 cup brown rice)
  • 1/2 cup rye flour (for gluten-free option, substitute with buckwheat flour)
  • 1/2 tsp grey sea salt
  • 2 1/2 tsp aluminum-free baking powder
  • 1/4 cup whole sugar (Sucanat)
  • 1/4 cup organic unbleached white sugar (could be replaced with pure maple syrup)
  • 2 local organic free-range eggs
  • 2 tsp organic vanilla extract
  • 1/3 cup olive oil (could be replaced with melted butter if you'd like a dairy option)
  • 1 cup rice or nut milk or your choice
  • 3/4 cup organic or wild blackberries (or raspberries, washed and dried)
  • 2 large organic peaches (or nectarines, peeled, cut in bite-size chunks)
  • 1/4 cup raw organic almonds (coarsely chopped)

Instructions

  1. In a medium-size bowl, mix all the dry ingredients.
  2. In a large bowl, mix all the wet ingredients (except the fruits and nuts).
  3. With a rubber spatula, mix the dry ingredients with the wet ones, then gently add the berries and the peach chunks.
  4. Equally distribute in a muffin pan, with unbleached paper liners.
  5. Sprinkle the chopped almonds on top.
  6. Bake in a 375F oven for about 22-25 minutes, or until nicely golden.
  7. Cool down for 5-10 minutes before eating!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 153kcal | Fat: 3g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 214mg | Carbohydrates: 27g | Fiber: 3g | Sugar: 11g | Protein: 4g | Vitamin A: 140% | Vitamin C: 3.5% | Calcium: 62% | Iron: 1.3%