by theUngourmet
Makes about 15 muffins
350 grams gluten-free flour mix (I used a mix of brown rice, oats, quinoa flour and buckwheat)
50 grams almond flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
100 grams brown sugar
100 grams Earth Balance
2 tbsp ground golden flax mixed with 6 tbsp water (replaces eggs)
50 grams mesquite honey
1 tsp vanilla extract
1 tsp grated fresh ginger
350 grams light coconut milk
2 handfuls dried berry medley
Preheat oven to 350. Line muffin pans with liners and spray lightly with spray oil.
In a large bowl, combine the flour mix, almond flour, baking powder, baking soda, cinnamon, salt and brown sugar. Whisk thoroughly.
In a separate bowl, mix the margarine until fluffy. Add the flax and water mixture, honey, vanilla, ginger and coconut milk.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the berries. Fill muffin liners 3/4 full. Bake for about 20-22 minutes or until toothpick inserted into center of muffins comes out clean.
