Almond Rice Flour Muffins

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Almond Flour	120 gr	1 1/4 cups
I recommend using Blanched Almond Flour that is made from almonds that have had their skins removed. It typically has a finer texture and a lighter color, making it ideal for recipes where you want a smooth texture and light appearance, such as cakes, muffins, and cookies.
Rice Flour	100 gr	1 cup
Rice flour contributes to the texture of the muffins by providing a light and slightly crumbly consistency. When combined with almond flour, it helps achieve a balanced texture that is not too dense or too dry. Rice flour has the ability to absorb moisture effectively, which helps in maintaining the desired moisture level in the muffins. This is particularly beneficial in gluten-free baking, where achieving the right moisture balance can be challenging.
Almond Butter	40 gr	1/4 cup
Make sure to use almond butter that is creamy and well-mixed before adding it to the batter. Also you can use Coconut Oil, ensure the coconut oil is melted and cooled slightly before adding it to the batter.
Milk	50 ml	1/4 cup
You can use any dairy-free milk or regular milk
Powdered Sugar	110 gr	1 cup
Powdered sugar contains a small amount of cornstarch, which helps absorb moisture and can contribute to the moistness of the muffins. This is particularly beneficial in gluten-free baking where achieving and maintaining moisture can be challenging.
Eggs	4	4
Start with eggs that are at room temperature. This allows them to incorporate more easily with other ingredients and promotes even mixing. Beat them until the yolks and whites are well combined and the mixture becomes slightly frothy.
Baking Powder	6 gr	1 teaspoon
Baking powder is a leavening agent that helps the muffins rise and become light and fluffy during baking. It reacts with the liquid and acidic components in the batter (almond butter or milk) to release carbon dioxide gas, which expands and lifts the batter.
Salt	3 gr	1/2 teaspoon

Vanilla Extract	6 ml	1 teaspoon

Optional Ingredients :

1/4 cup Chopped Nuts
35 gr / 1/3 cup Blueberries
35gr / 1/4 cup Raspberries
60gr / 1/3 cup Chocolate Chips

Equipment:

Blender, or immersion blender
Muffin Tray

Steps:

Step 1

Preheat your oven to 350°F (180°C). Grease or line a muffin tin with paper liners.

Step 2

Whisk the eggs (4) and powdered sugar (1cup) until the mixture becomes slightly frothy.

Step 3

Add to the egg mixture Almond Butter (1/4 cup), Milk (1/4 cup), Vanilla Extract (1/2tsp), then mix well.

Step 4

Add Almond Flour (1¼cup ), Rice Flour (1cup), Salt (1/2tsp) and Baking Powder (1 tsp), mix until combine. Be careful not to overmix.

Step 5

If using chopped nuts (1/4 cup) and blueberries (1/3 cup), gently fold them into the batter.

Step 6

Scoop ¼ cup of batter into each muffin cup. Top muffins with remaining blueberries.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.