So I woke up this morning needing something sweet but not too sweet and since I'm trying to stay away from rice products for awhile, I knew it would be with Almond Flour and something else.  Hmmmmm, I sat and stared at the Almond flour for awhile.  Got up, opened the fridge and stared at it for awhile, blankly.  It was after all 6:30 in the morning.  Went back and stared at the Almond flour.

Uh.  Coffee would be good to start.

After a cup or three, the brain kicked in and I thought muffin's.  Here is the kicker though, I don't like muffins.  That is not precisely true.  I don't like the bottom half of the muffin.  I like the muffin top (insert all jokes here!).  Luckily, years and years ago, I actually found a muffin top pan.  It is the greatest thing for making muffin tops.  Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off.  I don't know why this makes me happy, but it does.

So, I still needed to come up with a recipe.  Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused.  I make a great Dutch oven bread out of Buckwheat flour that I will have to post.  Anyway, please find the recipe below.  I have made it both with the egg and without.  If you do without the egg, reduce the Tapioca Flour to 1/4 cup.  These were light and moist and I made happy noises as I ate them.


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These are made with no eggs. I used coconut oil to grease the pan. Without egg they do not rise as much but were just yummy


Recipe:

Preheat the oven to 375 F (190 C)
Grease pan (I used coconut oil)

107 g (about 1 cup) Almond Flour*
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour or Oat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries or fresh cranberries


Add all dry ingredients and whisk to mix (mix well)
Mix together egg, butter, vanilla and milk  and then add to the dry ingredients and mix


In my muffin top pan, this made 8 large muffin tops.  If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full.  If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.


*Edit:  I have made these with regular gluten free flour but found they were too dry and the taste was off.  If you do not have oat flour or buckwheat flour, use a quarter cup (40 g) of your favorite gluten free flour.  If the batter is too dry, add a bit more milk.
Both of these are made with no egg, the crumb was moist and...AND was just as good the next day.




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This was made with egg and fresh cranberries. This is my absolute favorite. To add more flavor to it, you can also add orange peel to the batter.




I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com. This is a per muffin top based on 8 muffin tops per recipe.