/Fluffy brown rice flour gluten free muffins

Fluffy brown rice flour gluten free muffins

These muffins were inspired by the Mila’s Meals book launches we hosted in May. This recipe is inspired by and adapted from the Morning Glory muffins on page 218 of Mila’s Meals by Catherine Barnhoorn.

We make these muffins fresh everyday and have them available in the store, they are a great lunch box filler and on the go snack.

We make these muffins with brown rice flour and sneak in veggies like carrots and zucchini along with raw honey to sweeten them. This results in a fluffy gluten free muffin to give children the feel of a baked muffin but without the refined sugar, gluten, additives, chemicals or preservatives.

Xantham gum can be substituted for the guar gum if unable to source guar gum.

All ingredients are available from the Organic Emporium store in Bryanston, Johannesburg.

Gluten free muffins
Brown rice flour gluten free muffins
Print Recipe
These delicious fluffy gluten free muffins can be made at home on weekends to have a healthy snack or lunch box filler on hand for during the week. You can use goats milk, sheep milk, Mooberry raw dairy milk or a non dairy substitute in the same quantity.
Servings
15 muffins
Cook Time
30 minutes
Servings
15 muffins
Cook Time
30 minutes
Gluten free muffins
Brown rice flour gluten free muffins
Print Recipe
These delicious fluffy gluten free muffins can be made at home on weekends to have a healthy snack or lunch box filler on hand for during the week. You can use goats milk, sheep milk, Mooberry raw dairy milk or a non dairy substitute in the same quantity.
Servings
15 muffins
Cook Time
30 minutes
Servings
15 muffins
Cook Time
30 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Line or grease muffin tins
  3. Combine the eggs, coconut oil, honey and vanilla in a bowl, whisk together.
  4. Add the carrots, zucchini, raisons, coconut flakes, apple and milk to the bowl. Stir well.
  5. In a separate bowl, sieve together: brown rice flour, baking soda, baking powder, cinnamon, guar gum and salt.
  6. Add the dry ingredients to the bowl containing the wet ingredients.
  7. Combine well to form a dough.
  8. Spoon muffin mix into prepared muffin tins.
  9. Bake in oven for about 15 - 20 minutes until cooked through.
  10. Remove from the oven and allow to cool in the muffin tin before removing and placing on a wire rack to cool.
Recipe Notes

The muffins can be frozen and de-frosted the night before to eat the following day.

By |2017-12-07T19:31:34+00:00Jul 14th, 2016|Recipes|0 Comments

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