These muffins have the look, taste, and texture of whole-wheat muffins without the gluten.
1 | Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.
2| Whisk together gluten-free baking mix, Whole Grain Flour Blend, baking powder, baking soda, and salt. Set aside.
3| Whisk together eggs and sugar in large bowl until lightened in color. Whisk in buttermilk and vanilla. Stir in dry mixture, then butter. Fold in fresh fruit and nuts.
4| Scoop batter into prepared muffin cups. Bake 15 to 20 minutes, or until toothpick inserted in muffins comes out clean. Cool 5 minutes in pan, then unmold, and cool completely.