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
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
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.
Power to the prepared family!!