Prep 10 mins
Cook 30 mins
From the blog One Frugal Foodie. She adapted a recipe from the book The Allergen-Free Baker's Handbook. Haven't tried them, but want to post to try later. She says, "This recipe is Dairy-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Vegetarian, and optionally Vegan."
- 1 cup raisins
- 2 cups brown rice flour
- 2⁄3 cup tapioca starch
- 1⁄3 cup potato starch (not potato flour)
- 2 teaspoons ground cinnamon
- 3⁄4 teaspoon xanthan gum
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups unsweetened applesauce
- 1⁄2 cup extra-light olive oil or 1⁄2 cup coconut oil
- 1⁄2 cup maple syrup
- 1⁄2 cup honey or 1⁄2 cup agave nectar
- 2 tablespoons rice milk
- Preheat your oven to 350ºF and line or grease 12 to 14 muffin cups (the original recipe calls for 12, but I needed 14).
- I like to soak the raisins in hot water while I prepare the other ingredients. This plumps them up a bit and helps to prevent any exposed raisins from burning while baking.
- Combine the rice flour, starches, cinnamon, xanthan gum, baking soda, and salt in a medium-sized bowl and set aside.
- Combine the applesauce, oil, maple, honey, and rice milk in a large mixing bowl. Stir in the reserved dry mixture until the mixture is just combined. Drain the raisins (if you are soaking) and fold them into the batter.
- Evenly distribute the batter between 12 to 14 muffin cups. You will be filling the cups pretty much to the top. Bake the muffins for 30-35 minutes if making 14 muffins, 35-40 minutes if making 12 slightly larger muffins. The muffins do darken quite a bit, but weren’t burnt. Feel free to check in earlier if you want more of a moist muffin.