I created these so I could have another type of muffin for my kids to enjoy. They’re quick and easy to make and great to put in a school lunch.
2 cup dairy-free margarine
1 Tbsp. oil
1⁄2 tsp. cinnamon
1⁄2 tsp. salt
1 cup sugar
1 cup applesauce
1 cup rice flour
1⁄2 cup oat flour
1⁄2 cup tapioca starch
1⁄2 tsp. baking soda
1⁄2 tsp. cream of tartar
COMBINE all ingredients and mix for 3 minutes. Pour into muffin cups 3⁄4 full and bake at 350 degrees for 20-22 minutes. Makes 18 muffins.
To make this recipe soy free: Substitute dairy-free margarine with an equal amount of soy-free margarine.
To make this recipe gluten free: Substitute oat flour with an equal amount of gluten-free oat flour.
Allergy Free Cookbook for the Family. Published by Cedar Fort, Inc. (2010)
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