Whole Living Daily

G-Free Friday: From-Scratch Muffins Made From Brown Rice

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Consuming more whole grains is something we all need to do, especially those of us on a gluten-free diet. These muffins, made from brown rice flour, are an easy and delicious way to do so.

All the ingredients for this nutritious recipe are blitzed in the food processor and then baked, making for a quick and effortless start to a healthy day. The recipe makes 24 muffins, more than enough for a family, and leftover muffins freeze well, making for an even easier breakfast the next time around.For the best results, use superfine brown rice flour, available in most natural food stores. Swap in coconut or palm sugar for an even healthier version.

Healthy Gluten-Free Pear Muffins

Makes 24

3 ripe pears, peeled, cored and roughly chopped
1 cup brown sugar, preferably organic
4 large eggs
1 teaspoon pure vanilla extract
2 cups superfine brown rice flour
½ cup potato starch (not potato flour)
¼ cup flax seed meal
2 teaspoons baking powder
1 teaspoon kosher or fine sea salt
½ cup grapeseed or light olive oil

Toppings:

½ cup sliced almonds (optional)
¼ cup granulated sugar, preferably organic (optional)

Directions

1. Preheat oven to 350 F. Line 24 standard muffin cups.

2. Place the pears in the bowl of a food processor fitted with a steel blade. Add the brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor. Divide the batter evenly among the muffin cups.

3. If desired, sprinkle the almonds on top of the batter with a little sugar. (To intensify the flavor of the almonds you can toast them in a dry pan over high heat for a few minutes, until lightly golden and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don’t get too brown.) Let cool in the pan.

After 15 years of eating and cooking gluten free, Carol Kicinski founded Simply...Gluten Free to educate and inspire those with celiac disease or intolerances to gluten, dairy, peanuts, grain, and beyond, and to create a community of gluten-free bloggers around the globe. Her cookbook, Simply...Gluten Free Desserts, contains 150 recipes for gluten-free cupcakes, cookies, pies, sweet breads, puddings, cakes, and ice creams.

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Comments (1)

  • These look fantastic and sound so easy! These are going on my "must try" list.

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