Friday, June 17, 2011


1/3 c. honey
1/4 c. unrefined coconut oil
4 eggs or 3/4 c. pureed fruit [like applesauce, pears, peaches, plums or combination of any]
1 1/3 c. brown rice flour or millet flour
2 tbsp. tapioca flour or arrowroot powder
4 tbsp. buckwheat flour
1/2 c. ground flaxseed meal
4 tsp. baking powder
1 tsp. Real Salt sea salt
1 1/2 c. non-dairy milk [I use coconut milk beverage or rice milk]
1 c. rice bran

Optional add-ins:
1/2 c. raisins, dried cranberries, dried fruit
a few blueberries dropped on top of each muffin
other fruit of choice
1/2 c. shredded carrots or zucchini [may want to reduce liquid to 1 c.]

Mix together honey and oil until creamy. Blend in eggs, one at a time or pureed fruit.

In separate bowl, sift together all dry ingredients. Add to egg / fruit mixture a little at a time, alternating with liquid [non-dairy milk]. When all liquid and dry ingredients have been added, blend well on medium speed for 2 - 3 minutes.

Fold in dry fruit or shredded veggies if using.

Line muffin tin with reusable cupcake holders or grease and lightly flour each tin. Pour batter into each tin to about 2/3 full [for smaller muffins] or to top [for larger muffins].

Top with berries or other fruit if using.

Bake in preheated oven at 350 degrees for 25 - 28 minutes.

Makes appx. 12 - 18 muffins [dependent on size]

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