When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him.
Ingredients
- 1 ¾ cups rice flour
- 1 cup soy flour
- ½ cup white sugar
- 1 ½ teaspoons salt
- 1 (15 ounce) can pumpkin puree
- ½ cup oil
- 2 eggs, lightly beaten
- ½ cup infant rice cereal
- 1 ½ tablespoons baking powder
- 1 cup semisweet chocolate chips (Optional)
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Step 2
Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
Step 3
Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Cook’s Note:
You can use any other gluten-free flour in place of the soy flour. You can substitute raisins for the chocolate chips.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 322 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat4g | 22% |
Cholesterol31mg | 10% |
Sodium517mg | 22% |
Total Carbohydrate43g | 16% |
Dietary Fiber3g | 11% |
Total Sugars19g | |
Protein7g | |
Vitamin C2mg | 8% |
Calcium118mg | 9% |
Iron3mg | 14% |
Potassium348mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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