Gluten Free Berry & Chia Pudding Breakfast Muffins
Enjoy berries? Dig Chia? Lover of pudding? Obsessed with muffins? Yes. Yes. Yes... Yes! This tasty recipe merges some of our favorite ingredients that are full of flavor, indulgent and a little bit nutrient dense for a way better snack than those other overloaded sugary muffins. Gluten free muffins that can also be made free of the top 9 allergies. Made with our versatily all purpose baking flour that is gluten free verified and top 9 allergen free. Go give these a try and freeze a few leftovers :)
1⅓ cup water
1 teaspoon apple cider vinegar
6 - 10 tablespoon chia seeds
1 cup The Greater Knead’s gluten-free all-purpose flour
¾ cup oat flour (optional to replace almond or other fav)
1/4 cup or 4 tablespoons of starch; arrowroot, tapioca, potato
1/2 cup sugar; cane, date, coconut, or maple
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon sea salt
zest of 1 lemon, optional
½ cup honey or maple syrup
⅓ cup oil of choice
1 teaspoon vanilla extract
2 – 3 cups fresh berries of choice, such as blueberries, strawberries, and raspberries
Preheat oven to 350ºF. Lightly grease two muffin pans or cupcake pans with oil or cooking spray and set aside.
In a bowl, combine the water, vinegar, and chia seeds. Set aside to soak.
In a large mixing bowl or stand mixer, blend together the flours, sugar, baking soda, cream of tartar, salt, and lemon zest.
Mix in the honey/maple syrup, oil, and vanilla extract until the batter is smooth.
Slowly pour in the soaked chia seeds while continuously mixing, until fully combined and the batter thickens.
Fold in the berries until distributed evenly. You may break a few and that is okay.
Divide the batter evenly into the muffin pans. Place into the center of the oven and bake for 45-55 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Remove from oven and let cool for about 5 to 10 minutes before removing the muffins from the pan.