Nut and Almond Muffins with Chufa Flour

A very simple and quick recipe! It takes only 15 minutes to prepare and 20 minutes to bake!

YIELD: 16 muffins

Ingredients:

• 400 g gluten-free rice flour
• 200 g coconut sugar
• 3 teaspoons gluten-free baking powder
• 40 g IoBoscovivo chufa flour
• 130 ml extra virgin olive oil
• 125 ml almond milk (soy or oat to taste)
• 30 g toasted, chopped walnuts
• 30 g toasted, chopped almonds
• 1 pinch of salt
• 1 vanilla bean (or vanilla powder)

Method:

1. Preheat the oven to 180°C (350°F).
2. Prepare a muffin tin with paper liners.
3. In a large bowl, sift together the rice flour, chufa flour, coconut sugar, baking powder, and salt; mix well.
4. Slit the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
5. In another bowl, mix the plant-based milk, vanilla seeds with the oil.
6. Pour the liquid ingredients into the bowl with the dry ingredients and mix until a homogeneous mixture is obtained.
7. Gently fold the toasted chopped walnuts and almonds into the batter.
8. Pour the batter into the muffin liners, filling them about 3/4 full.
9. Bake the muffins in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Once the muffins have cooled, sprinkle them with coconut sugar or icing sugar before serving. Excellent for breakfast or a delicious snack, you can store them covered for about two days.