Allergy Friendly Recipes – View my Pinterest Board GF food for more!

20 Minute Muffins

Gluten Free, Dairy Free, Egg Free, Peanut-Free, Nut Free, Soy-Free

Recipe by: Gracie K. Harold

Dry Ingredients:

1 cup of Rice Flour (white or brown)

3/4 cup of Buckwheat Flour (it is legitimately Gluten-Free, even though it doesn’t sound like it)

2 teaspoons of Gluten Free Baking Powder (we like Rumford®)

1/4 teaspoon of salt

3/4 teaspoon of Xanthan Gum (this acts as a leavening agent in place of the gluten)

2/3 cup of packed brown sugar (you can substitute alternative sweeteners depending on preference and allergies)

2 teaspoons of cinnamon

Wet Ingredients:

1/4 cup of Natural, unsweetened applesauce

1 jar/container (2.5 oz) of baby food pureed Prunes [TRUST ME…sounds gross but results in a moister muffin]

1/4 cup of Canola oil (if on a tight budget), Grapeseed oil is preferred if possible

1/2 cup of water


1. Preheat Oven to 400°

2. Grease Muffin tins with oil or use paper liners/reusable liners

3. Blend Dry ingredients together, forming a “well, or hole” in the center of the bowl

4. Add applesauce, prunes, oil and water into center of dry mix; gently folding all ingredients together.

5. Stir gently, careful not to over-stir mixture (which results in tough, chewy muffins).  **If too dry, add water an 1/8 cup at a time**

6. Scoop muffin blended mixture into the muffin tin

7. Bake at 400° for 12 minutes

8. Remove from heat and cool on wire racks.  (They pop out nicely when prodded with the handle of a fork or spoon)

9. Enjoy!


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