This modified recipe from Haven, a local eatery here in the Berkshires, is a sure-to-please breakfast or anytime muffin. If made with gluten free oats, they are technically a gluten-free recipe.

Made a batch last night for this morning’s b-fast but with a buncha’ kids and a Friday night movie –well, let’s just say I had to hide a few so my honey and I would still get breakfast!

Makes 16.

Ingredients

  • 5 eggs
  • 1/2 cup coconut, walnut, or sunflower oil
  • 2 teaspoons vanilla extract
  • 2 cups rice flour
  • 1 cup organic brown sugar
  • 1 cup rolled oats
  • 1 cup unsweetened, flaked coconut
  • 1 cup golden raisins
  • 1 apple, grated
  • 2 cups grated carrot
  • Optional 1/2 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

To Prepare

Preheat oven to 350°.

Line a regular sized muffin tin with paper baking cups. Mix all ingredients until this very thick batter is evenly moistened. Fill muffin cups ¾ of the way.

Bake 25 minutes until firm and toasty brown colored. Cool in the tins and then on a rack.

Enjoy!

AJR-Sig

15 Comments

  1. thanks…. I will take these out to the powwow at Stone Mountain tomorrow and make some new friends… and keep some old ones happy ! LOL

  2. These are sooooo delicious. A great recipe that the whole family can feel good about. I usually make muffins that my kids won’t eat because they aren’t sweet enough, but i refuse to make cupcakes disguised as muffins. The kids gobbled these up as i smiled with satisfaction!! Thank you for a great recipe!!

    ps, I used coconut sugar….yum!

  3. Can almond, tapioca or coconut flour be substituted for rice flour? I have the other 3 on hand and would love to avoid buying another. Thanks! Can’t wait to try these.

    • Hi Jessica,

      We have not tried substituting the flours, but my best bet would be to go with the almond flour! Give it a try and let us know!!

      Megan- Aviva Romm’s Executive Assistant and Online Nutrition Expert

  4. These look wonderful! I am curious if you have a suggestion for replacing the eggs though – my 6 year old was just diagnosed with an egg allergy and we are trying to learn the best egg replacers for various types of recipes. Would something like Bob’s Red Mill egg replacer do? I have tried using ground flax mixed with water a couple of times and the resulting baked goods were incredibly dense and flat.

    • Hi Melissa,

      With the egg replacers I have found that it’s best to work with recipes that don’t actually call for so many eggs (my family also con’t eat eggs). Thus far my favorite methods are flax eggs, chia eggs, and collagen eggs. I’ve personally never worked with the egg replacers you can buy in the stores so I can’t speak to how well they work. Give the chia eggs and the collagen eggs a shot and from my personal experience, I only work with recipes that call for 2 or LESS eggs.

      I hope this helps!

      Warm wishes,
      Megan- Aviva Romm’s Executive Assistant & Functional Health Coach

  5. Couple of questions-
    1- How are rolled oats GF? I looked at the container labeled GF and the regular and they had the same ingredients…?
    2- For the no sugar added portion of this lifestyle, how is organic brown sugar ok?

    Thanks in advance!

    • Hi !
      I am the nurse practitioner in Dr Romm’s practice, and I often hop in to answer comments and questions since Dr Romm doesn’t always have time to get to them all!
      To answer your questions, when buying oats, it is important to look for certified GF oats, as oats are often processed in facilities that also process wheat, so contamination can be an issue.
      Organic brown sugar can be omitted for those who are avoiding added sugars!
      Enjoy!
      ~amanda, APRN

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