Gluten-Free, Double-Berry, Sunrise Muffins
Servings: 12
Preparation Time: 30 minutes
Ingredients:
Muffins:
- 1/2 cup whole sugar
- 2 tablespoons orange juice
- 1/4 cup butter, melted
- 1 egg
- 2 cups gluten-free flour*
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup coconut milk**
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, chopped
Topping:
- 1/4 cup gluten-free flour*
- 1/4 cup whole sugar
- 1 tablespoon coconut oil
- dash cinnamon
Directions:
Muffins:
In a mixing bowl, cream together sugar, orange juice, and butter. Add in egg and beat until combined. Slowly add in flour, baking powder, and salt. Pour in milk until just combined.
Fold in berries.
Fill greased or lined muffin tins about 2/3 full with batter.
Topping:
In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.
Bake at 400 degrees F for about 20 minutes or until slightly brown and toothpick comes out clean.
*Gluten-Free Flour Mix:
Makes 3 cups
- 2 cups brown rice flour
- 2/3 cup tapioca starch/flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
Mix all ingredients together and use as directed.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
