Have you ever bought a baking ingredient, not knowing exactly what to do with it? You bring it home, add it to your pantry and say, ‘I’ll get to you someday’. And there it sits; patiently waiting for its turn. Each time you run into the pantry for ingredients, it pops right up and screams ‘Pick me! Pick me!’, but you always just walk away and say ‘I’ll get to you someday’. This was my relationship with agave nectar, but all has changed since I made these Gluten Free Dairy Free Almond Butter Blueberry Muffins.
Agave nectar is a great alternative to sugar. As it is sweeter than sugar, you don’t need to use as much in your recipes, making it a perfect substitute in these muffins, which I like to enjoy for breakfast. Since these would be my ‘breakfast muffins’ the only bit of sugar in these is the ½ tbsp of brown sugar I mixed with ground cinnamon to sprinkle on top – because really, who could resist the smell of warm brown sugar and cinnamon? As I did not have fresh blueberries on hand, I used frozen ones which worked just fine (no defrosting required by the way). When I make a batch of these muffins, I’ll typically leave a couple out for the next day or two, and then freeze the rest. This way I always have a yummy breakfast muffin on hand.
Yes, I know… this recipe is a little different from the sweet treats I normally prepare, but I figured starting my day off with a big bowl of cupcakes topped sky high with buttercream probably isn’t a good idea…as much as I’d like to tell myself it is.
These are perfect for dunking in your morning coffee, or warm them up and top them with some dairy free buttery spread. Pure deliciousness!
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A moist and delicious muffin, perfect for breakfast!
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/2 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/3 cup agave syrup
- 1/4 cup almond butter
- 1/4 cup light olive oil
- 3 eggs, slightly beaten
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 cup blueberries frozen (not thawed)
- 1/2 tbsp brown sugar
- 1/2 tsp ground cinnamon
Method
- Preheat oven to 350°F and place liners in muffin trays.
- Combine dry ingredients in medium bowl and set aside.
- If using optional topping, combine brown sugar and cinnamon in small bowl and set aside.
- In bowl of mixer, add agave, almond butter and oil and mix on medium-low until combined.
- Add eggs and vanilla and mix well.
- Add dry ingredients and milk, alternating between each addition, and mix until well combined.
- Fold in blueberries.
- Fill liners about 3/4 full and top with brown sugar topping. Bake for 22 minutes, or until muffins spring back when touched in the center.
- Remove from oven and let sit in trays for 2 minutes before transferring to wire racks to cool completely.
Oh they look amazing, you posted them in time for breakfast! 😉
Thanks Andreea!