Gluten-Free Fruit Muffins

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
3 g
sodium 
142 mg
carbohydrates 
35 g
fat 
3 g
fiber  
3 g
cholesterol 
0 mg
Servings 
12
Ingredients 

⅔ cup brown rice flour
⅔ cup white rice flour
¼ cup potato starch
3 Tbsp tapioca flour
½ tsp sea salt
2 tsp baking powder
½ tsp ground cinnamon
⅔ cup rice milk
⅓ cup applesauce
3 Tbsp baby food prunes
⅔ cup fruit sweetener
½ tsp pure vanilla extract
½ cup ground flax seed
½ med banana
1½ cups blueberries

 

Instructions 
  1. Preheat oven to 375F. Lightly coat cups of a 12-cup muffin tin with canola oil spray.
  2. In a large bowl, combine flours, salt, baking powder and cinnamon and mix well.
  3. In a blender container combine rice milk, applesauce, pureed prunes, fruit sweetener, vanilla extract, flaxseed and banana and puree in blender until mixed well, about 30 seconds. Pour into dry ingredients and mix well. Fold in blueberries until evenly distributed.
  4. Fill muffin tin cups ⅔ full and bake for 20 to 25 minutes, or until golden brown.

Frozen apple juice concentrate can be substituted for fruit sweetener in this recipe.
Frozen apple juice concentrate can be substituted for fruit sweetener in this recipe.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.