How do some delicious rice bran muffins sound? This recipe is advertised as being both gluten free and dairy free! Give it a try and let us know your thoughts in the comments below.
Gluten Free/Dairy Free Rice Bran Muffins
Ingredients:
- 1 c sweet brown rice flour
- ¼ c teff flour
- ¼ c rice bran
- ¼ c tapioca flour
- ¼ c non-GMO corn starch
- 1 tsp baking soda
- 1½ tsp aluminum-free baking powder
- ½ tsp each salt and xanthan gum
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ c Earth Balance spread
- 1/3 c Sucanat or Rapadura
- 2 eggs
- ½ tsp vanilla extract
- 1 c organic raisins
Directions:
- Preheat oven to 350 degrees.
- Grease a muffin tin or two (for 12 muffins) and set aside.
- Using mixer, cream Sucanat or Rapadura with butter (or Earth Balance spread).
- Add eggs, peeled bananas, and vanilla. Beat until smooth.
- Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon.
- Scoop batter into muffin tins, filling each cup to the top.
- Bake 20-30 minutes, or until muffin bounces back when pressed lightly.
