This healthy muffin is my own most recent mixture of muffin recipes from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics and some morning glory muffins I saw somewhere, maybe King Arthur Flours. They are breakfast muffins so not that sweet, great texture and totally yummy. I also love them for snacks. They are healthy; more fruit and no sugary topping. If you want to add extra sweetening use my oatmeal topping from my chocolate chip banana muffin recipe. This time I used chopped apple, pumpkin puree, craisins and big curls of dried coconut; great combo!
Because they lose moisture if they sit around I freeze any I won’t eat in 2 days; I love using a Ziplock freezer bag for this but cool them first. Label carefully with date and contents…be sure to eat them within a month.
Kitchen Sink Muffins 2.0
2 cups brown rice flour mix (see below)
2/3 c coconut palm sugar
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
¼ tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
2/3 cup finely shredded carrots or 2/3 cup pumpkin puree
1 c finely chopped fresh apples
½ c flaked coconut (I used unsweetened big curls this time)
½ c craisins or raisins
½ c walnuts, chopped (optional)
2 large eggs beaten
½ c plus 2 Tbsp. milk, whole or 2 percent
½ c canola oil
Heat oven to 375, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 15-16 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl
Add fruits and nuts; stir to coat them with dry mix
Combine milk and oil, beat in eggs. Add liquids to big bowl; stir until blended. Note: If you used regular sugar you will need to leave out the extra 2 tbsp. of milk.
Fill muffin pans 3/4 full. Bake 20-24 min until golden brown. Do not overbake or they will be dry. Remove immediately from the pans and cool on a rack. Freezes well for up to 3-4 weeks and keeps in fridge (well wrapped) a few days.
Brown Rice Flour Mix base mix
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
Originally published in March 2016; minor recipe changes.