Gluten Free Lemon Berry Olive Oil Muffins

• 1/2 cup brown rice flour
• 6 tablespoons millet flour
• 1/4 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• Zest from 1 lemon
• 1/4 cup sugar
• 2 tablespoons coconut palm sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup olive oil
• 1/4 cup unsweetened almond milk
• 3/4 cup fresh berries, sliced if large

1. Preheat oven to 350 degrees and line 6 muffin cups with paper liners
2. In a large bowl whisk together: brown rice, millet, and almond flours with baking powder, soda, and salt.
3. In a medium bowl combine the lemon zest and sugars. Rub between your fingers to disperse the zest into the sugar. Add the egg and whisk to combine.
4. Add the vanilla, olive oil, and almond milk. Whisk.
5. Pour the wet ingredients into the dry and stir with a spatula. Fold in the berries.
6. Spoon the batter evenly between your 6 muffins cups.rnSprinkle each cup with a little more turbinado sugar, if desired.
7. Bake for 25 minutes, or until a toothpick comes out clean.

brown rice flour, millet flour, almond flour, baking powder, baking soda, salt, lemon, sugar, coconut palm sugar, egg, vanilla, olive oil, unsweetened almond milk, fresh berries

Taken from food52.com/recipes/39589-gluten-free-lemon-berry-olive-oil-muffins (may not work)