Anytime I have a huge delay in writing, I am legitimately sorry. Because I also own a photography business, the end of summer and fall season for me is extremely busy and I have had little time to blog. HOWEVER, it is autumn and nothing says October like a darn good pumpkin muffin. I am always trying to find ways for my family and especially my little one to have amazing seasonal favorites, but without the extra crud and if possible, without the extra dairy, gluten and sugar! I thought and I thought and I thought some more. Then it came to me. Why not simply use my cake recipe I created, but substitute just the right things to make a pumpkin muffin with it instead! So I did it for banana muffins and also with pumpkin! Delicious! They were a huge hit with everyone!
So without further ado...the PUMPKIN MUFFIN RECIPE...followed by the banana muffin version...
PUMPKIN MUFFINS!
4 tbs - White Rice Flour (all flours are Bob's Red Mill Brand)
2 tbs - Tapioca Flour
2 tbs - Potato Starch
4 tsp - Baking Powder
1/4 tsp - Baking Soda
1 tsp - Cinnamon
1/4 tsp - Nutmeg
3 tbs - Raw Honey
2 tbs - Organic Maple Syrup (do NOT use any syrup other than real, organic maple)
2 tsp - Rice Milk (NOT vanilla) OR Unsweetened Almond Milk
1/2 cup - Organic Pumpkin Puree
1/4 of one Banana
2 tsp - Vanilla Extract
2 - Duck Egg Whites - OR 4 CHICKEN EGG WHITES
**VERY IMPORTANT - I USE DUCK EGG WHICH RENDERS A MUCH LIGHTER AND FLUFFIER BAKED GOOD THAN CHICKEN EGG** USING CHICKEN EGG MIGHT NOT BE THE VERY SAME**
2 tbs - Melted Coconut Oil
Throw it all in one bowl and mix it with a hand beater for around 2-3 minutes. You will notice that the batter will fluff up because of the egg whites and start to look a bit foamy. That's what you want! The egg whites keep it light and mixing it longer creates more air in the batter, so that when it bakes, it renders a light and fluffy cake!
*Use muffin liners...they work really well in the tin foil ones and come out easily*
Fill your liners half of the way so that they can rise!
Bake at 350 F degrees for at least 15 minutes and then begin to watch it and do the toothpick check in the middle to see if it comes clean.
*LET IT COOL COMPLETELY BEFORE REMOVING THE MUFFIN FROM LINERS TO EAT* IT MUST COOL COMPLETELY BEFORE RENDERING IT'S FINAL FLUFFY TEXTURE
BANANA MUFFINS!
4 tbs - White Rice Flour (all flours are Bob's Red Mill Brand)
2 tbs - Tapioca Flour
2 tbs - Potato Starch
4 tsp - Baking Powder
1/4 tsp - Baking Soda
3 tbs - Raw Honey
2 tbs - Organic Maple Syrup (do NOT use any syrup other than real, organic maple)
2 tsp - Rice Milk (NOT vanilla) OR Unsweetened Almond Milk
One whole Banana
2 tsp - Vanilla Extract
2 - Duck Egg Whites - OR 4 CHICKEN EGG WHITES
**VERY IMPORTANT - I USE DUCK EGG WHICH RENDERS A MUCH LIGHTER AND FLUFFIER BAKED GOOD THAN CHICKEN EGG** USING CHICKEN EGG MIGHT NOT BE THE VERY SAME**
2 tbs - Melted Coconut Oil
Throw it all in one bowl and mix it with a hand beater for around 2-3 minutes. You will notice that the batter will fluff up because of the egg whites and start to look a bit foamy. That's what you want! The egg whites keep it light and mixing it longer creates more air in the batter, so that when it bakes, it renders a light and fluffy cake!
*Use muffin liners...they work really well in the tin foil ones and come out easily*
Fill your liners half of the way so that they can rise!
Bake at 350 F degrees for at least 15 minutes and then begin to watch it and do the toothpick check in the middle to see if it comes clean.
*LET IT COOL COMPLETELY BEFORE REMOVING THE MUFFIN FROM LINERS TO EAT* IT MUST COOL COMPLETELY BEFORE RENDERING IT'S FINAL FLUFFY TEXTURE
4 tbs - White Rice Flour (all flours are Bob's Red Mill Brand)
2 tbs - Tapioca Flour
2 tbs - Potato Starch
4 tsp - Baking Powder
1/4 tsp - Baking Soda
1 tsp - Cinnamon
1/4 tsp - Nutmeg
3 tbs - Raw Honey
2 tbs - Organic Maple Syrup (do NOT use any syrup other than real, organic maple)
2 tsp - Rice Milk (NOT vanilla) OR Unsweetened Almond Milk
1/2 cup - Organic Pumpkin Puree
1/4 of one Banana
2 tsp - Vanilla Extract
2 - Duck Egg Whites - OR 4 CHICKEN EGG WHITES
**VERY IMPORTANT - I USE DUCK EGG WHICH RENDERS A MUCH LIGHTER AND FLUFFIER BAKED GOOD THAN CHICKEN EGG** USING CHICKEN EGG MIGHT NOT BE THE VERY SAME**
2 tbs - Melted Coconut Oil
*Use muffin liners...they work really well in the tin foil ones and come out easily*
Fill your liners half of the way so that they can rise!
Bake at 350 F degrees for at least 15 minutes and then begin to watch it and do the toothpick check in the middle to see if it comes clean.
*LET IT COOL COMPLETELY BEFORE REMOVING THE MUFFIN FROM LINERS TO EAT* IT MUST COOL COMPLETELY BEFORE RENDERING IT'S FINAL FLUFFY TEXTURE
BANANA MUFFINS!
4 tbs - White Rice Flour (all flours are Bob's Red Mill Brand)
2 tbs - Tapioca Flour
2 tbs - Potato Starch
4 tsp - Baking Powder
1/4 tsp - Baking Soda
3 tbs - Raw Honey
2 tbs - Organic Maple Syrup (do NOT use any syrup other than real, organic maple)
2 tsp - Rice Milk (NOT vanilla) OR Unsweetened Almond Milk
One whole Banana
2 tsp - Vanilla Extract
2 - Duck Egg Whites - OR 4 CHICKEN EGG WHITES
**VERY IMPORTANT - I USE DUCK EGG WHICH RENDERS A MUCH LIGHTER AND FLUFFIER BAKED GOOD THAN CHICKEN EGG** USING CHICKEN EGG MIGHT NOT BE THE VERY SAME**
2 tbs - Melted Coconut Oil
*Use muffin liners...they work really well in the tin foil ones and come out easily*
Fill your liners half of the way so that they can rise!
Bake at 350 F degrees for at least 15 minutes and then begin to watch it and do the toothpick check in the middle to see if it comes clean.
*LET IT COOL COMPLETELY BEFORE REMOVING THE MUFFIN FROM LINERS TO EAT* IT MUST COOL COMPLETELY BEFORE RENDERING IT'S FINAL FLUFFY TEXTURE
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