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