Gluten-Free Muffins

In an attempt to make something gluten-free and always-on-hand for my daughter's lunches, I went searching for a good rice flour muffin recipe. I found a recipe on the internet and proceeded to tweak it about 5 (maybe even 10?!) times in order to create something that I was ok with nutritionally and that didn't crumble immediately between my daughter's chubby little fingers (this happened on many occasions, and almost all of the muffin crumbs would end up on my floor and not in her mouth). I would love to say that I have perfected this recipe, but the truth is, I always tweak. So the recipe I'm about to share is still "in-progress" and I will make sure that any improvements I make will be added to this post in the future.

In the meantime, if you need a gluten-free muffin recipe, give this a try and let me know what you think! If you aren't on a gluten-free diet then I'm not sure you will enjoy these muffins as much. I eat them but I'm not like "mmmm muffins... you are sooooo tasty!" However, my very non-picky daughter loves 'em and has one every day (I know, that's not saying much).

Ingredient (see updates below):

  • 1.5 cups brown rice flour*
  • 1 tbsp baking powder (aluminum-free or make your own)
  • 1/2 cup oats (certified gluten-free if you can't tolerate gluten)
  • 2 eggs beaten or binder
  • 1 cup milk
  • 1/4 cup honey (or use lesser amount of maple syrup/agave)
  • 3 tbsp applesauce
  • 3 tbsp plain yogurt (you can use 6 tbsp of just applesauce OR yogurt if that's what you have on hand)
  • 1 cup of fruit (variations I like are listed below)

Directions:

  1. Preheat oven to 375 and put muffin liners in tin (makes one dozen)
  2. Combine dry ingredients in a large bowl
  3. Combine wet ingredients in a separate bowl
  4. Add wet ingredients to dry ingredients; mix until just combined
  5. Gently fold in fruit
  6. Bake 22-25 minutes until toothpick comes out clean

Variations of fruit:

  • shredded apple & carrot w/ cinnamon
  • diced apple & organic dried apricots (organic are brown, not bright orange due to the lack of preservatives used)
  • mashed banana w/ crushed pecans or walnuts
  • dried cranberries & orange zest
  • any berry mix (blueberries work especially well for muffins)
  • pumpkin puree w/ cinnamon or pumpkin spice

UPDATES to ingredients:

August 18, 2011

*Use 1 cup of brown rice flour and 1/2 cup of buckwheat flour for a much better texture (and added health benefits)!

October 26, 2011 *Use 1/2 cup each of brown rice flour, buckwheat flour, and quinoa flour