These allergy friendly muffins are highly adaptable. Go ahead and get creative using your favorite fruit, what’s fresh in the garden, or for a more decadent option try a ½ cup of dairy and soy free chocolate chips. My heart goes out to all of you struggling to get by in a food system that is in desperate need of love.
Stay strong, keep the hope, infuse everything with love, and live well!
“Never give up. And most importantly, be true to yourself. Write from your heart, in your own voice, and about what you believe in.” ~ Louise Brown
- 2 cups brown rice flour
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 ½ tsp. cinnamon
- ½ tsp. nutmeg
- ¾ cup rice milk
- 1/3 cup coconut oil
- 1/3 cup brown sugar
- 1/3 cup brown rice syrup
- 1 flax egg (1Tbsp. ground flax seeds + 3 Tbsp. water)
- ¾ cup fruit, sliced small (rhubarb, strawberries, blueberries, apple, etc.)
- 1/3 cup walnuts, chopped (optional – only if there are no nut allergies)
Preheat oven to 350 degrees F.
Line a muffin pan with 12 liners.
In a small bowl make flax egg by combining ground flax seeds and water. Set aside and allow flax egg to thicken.
In a medium bowl combine dry ingredients – brown rice flour, baking soda, salt, cinnamon and nutmeg. Whisk to sift ingredients.
In a large deep sided mixing bowl combine rice milk, coconut oil, brown sugar, and brown rice syrup. Mix for a minute or two until coconut oil is broken up. If there are very small lumps of coconut oil that is OK. *Caution the thickness of coconut oil does cause some splashing!
Mix flax egg into the wet ingredients just until combined.
Add dry ingredients to wet, gently stirring in half at a time.
Fold fruit into the batter.
Fill 12 muffin cups approximately ¾ full.
Nut Topping Optional – If there are no nut allergies, sprinkle chopped walnuts evenly over the top of the muffins. Gently press walnut pieces slightly into the muffin batter using the back of a spoon.
Bake for 18 – 21 minutes.
With love & so much hope,