Yum! I used about 1/3 agave instead of the brown sugar and used some crushed walnuts. I filled them with a teaspoon of blueberry preserve I got at the market this morning and they turned out perfectly! I used applesauce for the liquid. Very nice texture, not cakey and didn't stick to the paper. This will be my go-to GF muffin recipe
Thank-You so so much for this recipe! I have been looking for this! This is my favorite! I used pumpkin pie mix, on accident thinking it was pumpkin puree, but they came out absolutely fantastic!!!! I can now make my own muffins rather then spending 2 bucks a pop!
great recipe - very good texture and taste. made one batch of rhubarb muffins, added a bit of extra sugar to compensate for the bitterness of the rhubarb. about to make some banana chip muffins with the recipe today.
Excellent! The taste and texture of these GF muffins show the testing and effort put into the recipe. It is forgiving and readily accepts any type of extras. It's a staple in our household. I do, however, cut the baking soda and powder in half. As liquid, I'm a big fan of using half sour cream, half water. Thanks!!
Delish! I used coconut milk as the liquid along with lemon and orange juice and zest. I added shredded coconut and finished it with a citrus glaze. My toddler LOVED them!
These are terrific! I added peaches and they were perfect. Those who can eat gluten never knew they were gluten free!
I made these with blueberries & added cinnamon sugar on top. My husband loved them and they make a very pretty muffin. This will be my go to recipe now. Thanks UmmBinat!
I wanted to make these a bit more nutritionally dense so I used brown rice, then for the 1/2 c. white I subbed 1/4c. Nutritional Yeast and 1/4c Ground Flax Seed. Last, in place of the 1/4c potato starch, I used Sweet Sorghum. For the liquid I used 2 bananas. They were great!
These look and taste super yummy. For the liquid I used 1/2 cup yogurt and 1/2 cup apple juice and I added a chopped apple before filling the muffin cups. Thanks, UmmBinat! Made as directed for Think Pink, an October 2010 event.
I made these for a school fate and I didn't get a chance to taste them. However it only took 10 minutes for them to walk out the door. I wanted the kids with Gluten intolerance have a treat as well. I used real eggs and chopped banana. Thank you UmmBinat for a lovely recipe.