Gluten Free Berry Pecan Muffins
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup berries (if using strawberries, chop them coarsely)
- 1 tablespoon orange zest
- ⅓ cup chopped pecans
- ½ cup buttermilk
- 2 eggs
- 3 tablespoons honey
- 2 teaspoons vanilla
- ¼ cup melted coconut oil
- STREUSEL TOPPING (optional)
- 1 teaspoon melted coconut oil
- 2 teaspoons brown sugar
- ½ teaspoon cinnamon
- pinch salt
- 1 teaspoon coconut flour
- 3 tablespoons finely chopped pecans
- Heat oven to 375 F.
- Place foil or paper liners in 12-cavity muffin pan
- In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
- Add berries, orange zest, and chopped nuts. Stir to combine.
- In a small bowl, whisk together the buttermilk, eggs, honey, and vanilla until thoroughly combined.
- Add melted coconut oil, whisking briskly, and immediately pour it into the bowl with the dry ingredients. Stir just until combined.
- Divide between 12 liners. They will be generously filled.
- Combine all of the ingredients for streusel, if you are using it. Press gently onto each muffin.
- Bake for approximately 25 minutes, or until the tops are golden brown and a toothpick comes out clean when inserted in the middle of a muffin.
- Move pan to a cooling rack and let them cool a bit before eating.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3709
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