Delicious, dairy and gluten-free muffins that even your children will love! If you have picky eaters, these muffins will be a great way to get some fruit and veggies into your little peanuts and maybe even the men in your life;).
Breakfast is one of the hardest meals for me to plan for, yet it should be the most important. My issue is that half the time I am running late and when I don’t have time to make a smoothie, I end up grabbing a piece of fruit and am starving an hour later. These muffins are full of fiber (to keep you feeling full longer) and nutritional ingredients for sustainable energy. They also freeze well so double the batch and keep them for last minute healthy breakfast treats.
This recipe was adapted from The Healthy Gluten-Free Life.
- ¾ cup brown rice flour
- ¼ cup teff flour
- ½ cup potato starch
- ½ cup tapioca starch
- ½ tsp xanthan gum
- 1 Tbsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup raw organic honey
- ½ cup coconut oil
- ¼ cup packed organic brown sugar
- 1 Tbsp pure vanilla extract
- ½ organic, unsweetened applesauce
- ¾ cup warm water
- ¼ shredded organic coconut
- ½ cup chopped walnuts (optional)
- 1 large apple, chopped
- 1 large carrot, grated
- ½ cup organic raisins
*All flours can be found at most health food stores – I use Bob’s Red Mill.
Preheat oven to 350 degrees.
Whisk dry ingredients together, set aside.
In a stand mixer, blend honey, oil, and brown sugar together until combined. Add vanilla and applesauce, mix well. Slowly add dry ingredients to the wet, mix on low. Add warm water until the dough is moist and thick but still able to be poured into muffin pans. Fold in coconut, walnuts, apples, carrots and raisins.
Bake in oven for about 25 minutes or until golden brown. Let cool and enjoy!
- Carrot Ginger Muffins (gluten and dairy free) (taliamarcheggiani.com)
- Gluten free pumpkin muffins (simplycalledfood.com)
- Gluten-Free Double Chocolate Chip Muffins (cupoftea3.wordpress.com)