Mix ingredients together. Spoon into unlined, oiled muffin tins. Add frozen blueberries to top before baking. Bake at 350 °F for about 20-25 minutes.
This recipe is very forgiving, so sub anything you want; they still come out tasting real good. I’ve used sorghum flour, a tiny bit of quinoa flour, oat flour, etc.
The amaranth bulks the muffins and makes them very nutritious; without adding any flavor. I also add 1-2 Tbsp of rice protein powder since the rice milk doesn’t have any protein.
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For sweetener, you can use evaporated cane juice, sucanat, brown rice syrup, safe sugar, concentrated fruit sweetener, etc. Reduce amount of milk to 3/4 cup if using a liquid sweetener.
Can use canned coconut milk for about half of the milk amount for added fat.
If you can use EnerG Egg replacer, it helps the muffins rise and not sink. Can use 1/4 cup applesauce to replace eggs. Or omit completely.