Cooked - Stone Fruit + Yogurt Muffins — Sprouted Kitchen

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Stone Fruit + Yogurt Muffins — Sprouted Kitchen

10.0

½ cup whole, plain yogurt

¼ cup avocado oil

2 eggs

½ tsp. almond extract

1 cup superfine brown rice flour

½ cup almond meal

1 Tbsp. flaxmeal

½ cup light brown sugar

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. cinnamon

1 cup diced stone fruit

Preheat the oven to 350'. Grease 10 holes of a standard muffin tin.
In a large mixing bowl, whisk the yogurt, oil, eggs and almond extract together well. Add the rice flour, almond meal, flaxmeal, brown sugar, baking powder, baking soda and cinnamon and fold everything until fully combined. I like to let it sit for a couple minutes to hydrate, not sure if this matters. Stir in the fruit.
Fill the tins about ⅔ full. Put a couple pieces of fruit on top of the muffins and then sprinkle a bit of turbinado sugar on top. Bake on the middle rack for 18-20 minutes. Remove to cool completely.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 25m

Created 114 weeks ago

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