Strawberry-Blueberry Gluten Free Muffins

Muffins are a wonderful, quick breakfast that you can grab and bring with you to work to send with your kids to school. These fruity muffins are moist, gluten free, and full of ripe strawberries and blueberries.

When baking Gluten Free I typically stick to one type of GF flour such as Almond Flour or Garbanzo Flour. This time I tried a mixture of two and surprisingly it came out with a good consistency. Buying the Bob’s Red Mill Xanthan Gum was the next step for me, this holds everything together and it has improved all levels of my baking when having to bake without gluten.

For those of you not used to Gluten free baked goods, sometimes the textures are different and denser. Hope you all enjoy these!

GF Strawberry Blueberry Muffins

1/2 Pint Fresh blueberries

1 Cup Sliced Strawberries

1/2 Cup Unsweeteened Applesauce (you can omit if you want a dryer muffin)

1 Cup Bob’s Red Mill Oat Flour

1 Cup Bob’s Red Mill Garbanzo/Fava Flour

1 Tsp Bob’s Red Mill Xanthan Gum

2 Eggs

1 Tbs Lime Zest

1 Stick of Butter (softened/melted)

1/2 Cup Sugar (brown or white)

1 Tsp Vanilla

2 Tsp Baking Powder

Pinch of Salt

Instructions:

Preheat oven to 375

Mix all ingredients together except the fruit, once mixed add fruit and stir thoroughly. Pour into prepared muffin cups or a greased muffin tin. Bake for 12 minutes, insert toothpick to make sure done and let cool!