My little guy wanted muffins, so I had to whip some up! :) This recipe is derived from the Gluten-Free Whole Grain Muffin recipe posted at gluten-free girl. You'll need a scale for this one. By using the weight measurement instead of volume you can easily switch out ingredients (like choosing a different flour or starch) and still get good results.
300 grams brown rice flour
50 grams arrowroot starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
180 grams dark brown sugar
1 teaspoon kosher salt
1/4 cup applesauce
1 Tbl apple cider vinegar + rice milk to make 300 grams
100 grams canola oil
Prepare muffin tins and preheat oven to 350F.
Add apple cider vinegar to the rice milk and set aside. Mix all the dry ingredients in a large bowl, then stir in remaining ingredients.
As an add-in this time he picked A few little handfuls of Enjoy Life mini chocolate chips. :) I think I'll try chopped apples and a bit of cinnamon next time! After that, maybe coconut muffins by using coconut oil and a bit of shredded/chopped coconut mixed in and a little on the top that will get toasted?
Bake for 25 - 30 minutes.
The original recipe says this makes 15 muffins. Since non-eggy, baking soda-heavy muffins have a tendency to overflow, I was a more cautious and made 24 smaller muffins. As you can see they don't reach the top of the liners, but they are good kid-sized treats!