When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him.
Ingredients
- 1.75 cups rice flour
- 1 cup soy flour
- 0.5 cups white sugar
- 1.5 teaspoons salt
- 1 can pumpkin puree , 15 ounce
- 0.5 cups oil
- 2 eggs , lightly beaten
- 0.5 cups infant rice cereal
- 1.5 tablespoons baking powder
- 1 cup semisweet chocolate chips , Optional
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
-
2
Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
-
3
Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
-
4
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts
Per serving
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