Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: Melanie Carver

Ingredients

2/3 cup rice flour

1/2 cup oat flour

1/3 cup tapioca starch

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk alternative

1/4 cup oil

1/2 Tbsp vanilla

1/2 to 1 cup cooked amaranth

blueberries

Directions

Mix dry ingredients. Add wet ingredients. Then mix in cooked amaranth. Mix all by hand with a whisk (no mixer required).

Don’t overmix…it will be “grainy”.

Oil your muffin pan with safe oil (paper liners generally don’t work with this recipe, as they stick to the muffins pretty bad). Fill the pan 3/4 full and then put the blueberries on top (3-5 each).

Bake for about 25 minutes at 350 °F or until muffins are golden and toothpick comes out clean.

Sometimes these fall in the center, sometimes not. Let them cool a bit and use a knife to loosen around the edges, and then they will come out clean. These freeze well so you can save them and have some for breakfast all week.

Notes

Substitutions

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.