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Gluten Free Apple Rice Bran Muffins

Every other Sunday, I make a double batch of muffins. I'll freeze half and then use the others for breakfast or quick snacks. This recipe originally came from one of Terry Walters cookbooks. It's been tweaked a ton by the Gluten Free Goddess, AKA Tiffani. Feel free to change it some more. Add a tablespoon of almond butter to a baked muffin and this is a quick, yummy breakfast. You could make my heart swoon by adding a green smoothie to said muffin breakfast.

 

Gluten Free Apple Rice Bran Muffins

by Aimee Darling, MNT

Prep Time: 10 minutes

Cook Time: 23-25 minutes

 

Ingredients (Makes 1 dozen)

  • 1 cup unsweetened applesauce
  • 2 oz dates, pitted- approximately 9
  • 3/4 cup rice bran
  • 1 large egg
  • 2 tbl honey
  • 3/4 tsp finely grated ginger
  • 1/2 tsp vanilla extract
  • 1/2 cup all purpose gluten free flour
  • 2 tbl ground flaxseed
  • 1 1/4 tsp salt
  • 1/4 tsp ground allspice
  • 1/2 cup old-fashioned oats

Instructions

Preheat oven to 375 degrees.

Blend dates and applesauce in a blender or mixer until well combined.

Combine all wet ingredients in a mixing bowl.

Combine all dry ingredients in a separate mixing bowl.

Gently fold wet ingredients into dry.

Using a medium scoop, divide batter into 12 muffin cups.

Bake until a toothpick can be removed cleanly from the center of your muffins.

Cool on a wire rack until completely cool. Recipe can be doubled and muffins freeze well.

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Power to the prepared family!!

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