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GFDF Everything Muffins

07 Monday May 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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banana, coconut, dairy free, gluten free, oat, organic muffins, pear, pineapple, soy free, vegetarian

The more appropriate name for these muffins is “Use up the produce on the kitchen counter before it goes bad” Muffins, but that just doesn’t have a very good ring to it.  So I’m just calling them Everything Muffins instead.  This is what I whipped up for afterschool snacks today in a fit of ambition.

GFDF Everything Muffins

Wet ingredients:
2/3 cup organic sucanat
½ cup organic palm shortening
2 organic eggs
3 teaspoons organic vanilla extract
3/4 cup organic rice milk

Dry Ingredients:
1/2 cup organic brown rice flour
1/2 cup organic tapioca starch
1/2 cup organic millet flour
1/2 cup sorghum flour
1 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons organic ground cinnamon
½ teaspoon sea salt

Stir-ins:
2 medium organic bananas, ripe to overripe, mashed (about ¾ cup)
2 small organic pears, diced into small pieces (about 1 cup)
1 cup finely diced organic fresh pineapple (canned would work, too)
3/4 cup unsweetened shredded organic coconut
¾ cup gluten free oats
¾ cup finely chopped organic walnuts or pecans (optional, not in this batch)

Preheat the oven to 350F.  Oil the bottom of 24 muffin tins.  (I used organic canola oil.)

In a large bowl, mix together the wet ingredients using a whisk.  In a medium bowl, mix together the dry ingredients.  Add the dry ingredients to the wet ingredients and mix thoroughly with a spoon.  Stir in all the remaining stir-in ingredients.  Divide the batter between the 24 muffin tins, filling each about half full.

Bake at 350F for about 15-17 minutes.

©NaturallyElizabeth.com

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