Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories220.1 kcal (11%)
Total Fat11.9 g (17%)
Carbs27.5 g (11%)
Sugars11.2 g (12%)
Protein1.6 g (3%)
Sodium146.4 mg (7%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
90gteff flour
30gmillet flour
your secret muffin ingredient
60gsorghum flour
60gpotato starch
60gtapioca starch
½ tspxanthan gum
½ tspsea salt
2 tspbaking powder
⅓ tspbaking soda
0.75 Ccoconut oil
130gevaporated cane juice
organic, or you can use 1/3 C sugar and 1/3 C raw organic honey
2 tsppure vanilla extract
0.5 Capplesauce
mixed w 1/2 tsp baking powder
0.67 Cwater
warm
150gblueberries
frozen or fresh, organic
60gbrown sugar
packed, organic
2 Tbspbrown rice flour
2 Tbsppotato starch
20gcornflakes
crunched, GF, or crispy rice cereal
½ tspcinnamon
3 Tbspcoconut oil
melted
Instructions
Step 1
In a medium bowl, whisk together dry ingredients. Set aside.
In a stand mixer blend wet ingredients, except water, until combined.
Slowly add dry ingredients to the wet, and mix on low until mostly incorporated. Add warm water, a little at a time, until the dough is moist and thick, but still capable of being "poured" into the muffin cups like a traditional muffin batter. It's OK if you don't use all the water, or if you need to add a touch more.
Fold in blueberries.
Mix crumble topping in a small bowl with a fork until crumbly.
Scoop muffin batter into greased or paper-lined muffin pans.
Add about 1 tsp of topping to each muffin, spreading evenly.
Bake in a 350° oven for about 25 minutes or until a toothpick inserted in the center springs back to the touch and comes out clean.
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