Mini-Muffins – two versions

I wanted to make muffins for easy snacks. We had settled into our new place pretty well but the kitchen had one glaring issue – there is no temperature indicator on the oven. I eventually figured out how to light it so I can use it to roast things but baking requires a bit more finesse. This is being solved with the importation of a oven thermometer but for the past month or so I have only been able to bake in our toaster oven. Mini-muffin tin it is!

In my experimentation of gluten-free flours (limited also by grains little man has tried and tolerates which so far is quinoa and rice), I found this recipe for rice flour muffins. I have been trying to keep ingredient lists short and simple since I also needed to sub-out the eggs.

Batch one – raspberry

For the first batch, I needed food for playgroup. Something quick, easy, not messy, and refrigeration not required. I didn’t have blueberries on hand but I did have raspberries. I switched out the egg for mashed banana, used dairy-free milk, didn’t make the streusel since these were for the toddler…and accidentally forgot to include the sugar in the muffins. The biggest change was that I make them with quinoa flour as I didn’t have rice flour on hand. Despite the lack of sugar, these turned out well. The banana and raspberry gave it some sweetness and kept them moist.

Raspberry Mini-Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast
Servings: 12 muffins
Ingredients
For the streusel topping:
  • 2 tablespoons sugar
  • 1 1/2 teaspoons white rice flour
  • 1 teaspoon sunflower oil
For the muffins:
  • 1/4 cup banana mashed
  • 1/2 cup dairy-free milk
  • 2 tablespoons sugar (accidentally forgot)
  • 2 tablespoons sunflower oil
  • 1 cup quinoa flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon or lime zest
  • 1/2 cup fresh raspberries
Instructions
  1. Preheat the oven to 425°F.
  2. Lightly grease a 12-cup mini-muffin tin.

Prepare the streusel topping:
  1. In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins:
  1. In another small bowl, combine quinoa flour, sugar, baking powder, salt, lemon or lime zest.

  2. Carefully stir in raspberries.

  3. In a medium bowl, mix the banana, milk and sunflower oil until well blended. 

  4. Add in the dry ingredients and mix just until combined.

  5. Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping. 

  6. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.

Batch two – pumpkin spice

I actually had rice flour for these. This time I subbed out the egg for roasted pumpkin. I also added about 1.5-2 tsp fresh grated ginger, about a 1/4 tsp each of allspice, cloves, cinnamon, and about a tsp of vanilla extract. I used fresh rice milk and increased the baking powder by half again. I did make the streusel this time but almost forgot to put it on the muffins.

Pumpkins Spice Mini-Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Adapted from Cooking On The Side's recipe for Blueberry Rice Muffins.
Course: Breakfast, Dessert, Snack
Servings: 12 mini-muffins
Ingredients
For the streusel topping:
  • 2 tablespoons sugar
  • 1 1/2 teaspoons white rice flour
  • 1 teaspoon sunflower oil
For the muffins:
  • 1/4 cup roasted pumpkin mashed
  • 1/2 cup dairy-free milk
  • 2 tbsp sugar
  • 2 tbsp sunflower oil
  • 1 tsp vanilla extract
  • 1 cup white rice flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
Instructions
  1. Preheat the oven to 425°F.
  2. Lightly grease a 12-cup mini-muffin tin.
Prepare the streusel topping:
  1. In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins:
  1. In another small bowl, combine ric flour, sugar, baking powder, salt, and spices.

  2. In a medium bowl, mix the pumpkin, milk vanilla extract, and sunflower oil until well blended.

  3. Add in the dry ingredients and mix just until combined.
  4. Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping.
  5. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.
Recipe Notes

These were amazing just baked. After about a day they start to get a bit dry so be aware.

These were amazing just baked. After about a day they start to get a bit dry so be aware.

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