8 Servings
40 Minutes
Allergens
These can be made in advance. They freeze beautifully. Take out one at a time as needed and toast in the oven before serving.
Pre-heat oven to 375 degrees Fahrenheit. Prepare your muffin tins with liners.
In a large mixing bowl, combine almonds, tapioca, farina, baking soda, baking powder, salt, and cinnamon. Whisk together until combined.
In a separate bowl, combine non-dairy whipped topping, eggs, oil, and sugar. Whisk until well combined.
Pour wet ingredients into the dry ones, and whisk together until well combined and you achieve a thick smooth batter.
Fold in fresh blueberries, cranberries, chocolate chips, pecans, shredded coconut, or any other mix-ins.
Using an ice cream scooper, scoop batter into the muffin liners to the top.
Bake for 25 minutes, rotating pan halfway through baking. Muffins are ready when tops are golden brown and there is no jiggle to the batter. Let cool in tin for about 10 minutes before removing to rack to cool completely.
Variations:
1) I sometimes put in fresh grated zucchini or carrots for a savory muffin. When using those ingredients, I use about one cup of fresh grated vegetables and only two eggs and 1/2 cup oil for a more dietetic muffin. If the batter seems dry, add a little water until you get the right consistency.
2) I sometimes add a crumb topping. Three quarters of the way through the baking, when the top of the muffins are pretty much set with just a little jiggle , I pull the muffin tin out of the oven and add a mixture of 1/2 cup ground nuts, 1/2 cup potato starch, 1/2 cup oil (you might need more add one tablespoon at a time), 1/2 cup brown sugar, packed, and a pinch of cinnamon that has been crumbled between my fingers until the texture of large pebbles and then placed on top of the muffins. Bake for the remaining minutes and let cool completely.
