LADY'S GLUTEN FREE, DAIRY FREE, NATURAL MIXED BERRY MUFFINS

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LADY'S GLUTEN FREE, DAIRY FREE, NATURAL MIXED BERRY MUFFINS

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 99.1
  • Total Fat: 5.1 g
  • Cholesterol: 18.7 mg
  • Sodium: 59.2 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.8 g

View full nutritional breakdown of LADY'S GLUTEN FREE, DAIRY FREE, NATURAL MIXED BERRY MUFFINS calories by ingredient
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Introduction

These Muffins are Gluten + Dairy free and i only use Agave as a sweetener. They are a great way to have a sweet and healthy treat. Each muffin is only 99 calories! These Muffins are Gluten + Dairy free and i only use Agave as a sweetener. They are a great way to have a sweet and healthy treat. Each muffin is only 99 calories!
Number of Servings: 20

Ingredients

    1 TBLS POTATO STARCH, BOB RED MILLS
    1/4 CUP TAPIOCA FLOUR, BOB RED MILLS
    1 TSP BAKING POWDER
    Vanilla Extract, 2 tbsp
    Egg, fresh, 2 medium
    Almond Milk 1 cup
    1/2 cup Earth Balance Natural Buttery Spread
    Cinnamon, ground, 1 tbsp
    AGAVE, 5 TBLSPOON
    Strawberries, fresh, 1 cup
    Blackberries, fresh, 2 cup
    Raspberries 1/2 cup

Directions

mix all dry ingredients, add eggs, butter, almond milk, agave+ vanilla.
mix well till consistency is smooth.
slowly stir in fruit.
makes 20 small cupcakes, 99 calories each.

*hint for fruit - i like to freeze my berries then let them thaw out before i add them to the mixture... this lets the fruit release its own syrup adding a great taste to the muffins.

Enjoy!

Number of Servings: 20

Recipe submitted by SparkPeople user RUBY.RICH.

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  • Good
    1 of 1 people found this review helpful
    i love these muffins...i made them without the soymilk and eggs even! just add about 1/3 cup extra flour, use frozen berries so there is juice from those, and 1 tbls honey. I also added 1/3 cup soy protein powder. Just bake for 30 min on 350. They sink in the middle but dense and moist!:) - 8/8/09

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  • 1 of 1 people found this review helpful
    Bake at 350, 15-20 min, I use all-purpose gluten free flour about 1/2 cup to help with the liquidy consistency. Also use honey instead of agave (can't have it), corn starch is fine too, so is soymilk. - 5/30/09

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  • Good
    1 of 1 people found this review helpful
    I just made a verison of these w/ what I have- I halved the recipe (except flour) & used blueberries, rice milk
    & splenda. need more flour than recipe calls for. I baked them 1/2 hour @ 350d. Cool a while before taking out of pan/ eating, so they don't fall apart!
    - 4/25/09

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  • Bad
    1 of 2 people found this review helpful
    Where is the time and temperature for cooking these muffins. I tried these and they turned out like soup. Since I did not cook all the batter I added two-thirds cup of wheat flour. That made them passable.
    Vaudra
    - 1/23/09

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  • 1 of 1 people found this review helpful
    Where are the baking instructions steps? No times or oven temp on this. - 12/23/08

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