Red, White, and Berry Gluten Free Muffins

These patriotic muffins have red raspberries, “white” bananas, and “blue” black raspberries. The batter has an almost biscuit-like consistency, light and fluffy, unlike any other dense gluten free muffin you’ve ever tasted! They are also sugar free, sweetened with bananas and honey.

Yield 2 dozen

Ingredients; Dry:

1 cup Pamela’s Baking and Pancake Mix, (which is add-an-egg-and-oil-easy. It has flours, starches, baking powder, baking soda, salt and xanthan gum)

1 ¾ cup Pamela’s Artisan Flour Blend (flours, starches and guar gum)

1 cup almond flour

¼ cup coconut flour

2 Tablespoons baking powder

1 teaspoon salt

Wet:

1 ½ cups milk

½ cup sour cream

2/3 cup coconut oil

2 eggs

1 banana, mashed

3/8 cup (6 Tablespoons) honey

Last:

1 cup red raspberries

1 cup black raspberries

Directions:
Combine dry ingredients in a large mixing bowl.

Mix wet ingredients. When the warm, liquid coconut oil hits the cold milk it will clump up. Stir as best you can, but don’t worry about getting the lumps out until you add it to the dry ingredients. Combine the wet ingredients to the dry ingredients.

Preheat the oven to 400 degrees. Place batter in 2 dozen paper-lined muffin cups.

Bake for 15 to 17 minutes, or until lightly brown. We find gluten free baked goods tend to brown faster than their traditional counterparts. Note: we have a gas oven. Also, we left the muffins out, but because we are stingy economical, we don't always have our a/c on and the muffins started to turn silly on us! Refrigerate after 24 hours to keep them nice.