Who says that you can only eat muffins filled with berries in the summer. My freezer is filled with delicious berries that I froze in the summer! Some people want to wait until the dead of winter. I say enjoy them all year long!! You can have your own creations. Choose one kind of berry or add three. What ever flavour you would like is your choice.

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

3/4 c. gluten free muffin mix

3/4 c. sorghum flour (or 3/4 c. more gluten free flour mix)

1/3. c. ground flax

1/2 c. palm sugar (or desired sweetener)

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

2 Tbsp. coconut oil

1/2 c. unsweetened apple sauce

1 c. milk alternative (I use my cashew milk. Do not use that if you are nut free)

1 Tbsp. lemon juice

1 c. mixed berries (if frozen do not defrost)

Preheat oven to 400 degrees

In a medium size bowl whisk together flours, ground flax, sugar, baking powder, baking soda, xanthan gum and sea salt. Cut in coconut oil. Set aside.

In a large bowl pour in milk alternative, apple sauce and lemon juice. Stir to mix. Add flour mixture into milk mixture and mix well with fork. Stir in berries just until combined.

Divide batter between 12 greased muffin tins. Bake for 17-20 minutes or until toothpick comes out clean. Let cool for ten minutes then remove onto cooling rack.

Store muffins in a sealed container for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday’s Marathon of Food.