Anne’s Rice Bran Muffins

Vegetarian
Gluten Free
Dairy Free
Health score
3%
Anne’s Rice Bran Muffins
45 min.
12
228kcal

Suggestions


Welcome to the delightful world of Anne’s Rice Bran Muffins, a perfect treat for anyone seeking a nutritious and delicious start to their day! These muffins are not only vegetarian, but they are also gluten-free and dairy-free, making them an excellent choice for those with dietary restrictions or anyone looking to enjoy a healthier breakfast option.

Imagine waking up to the warm aroma of freshly baked muffins, filled with the natural sweetness of ripe bananas and the comforting spice of cinnamon and nutmeg. Each bite is a delightful combination of flavors and textures, thanks to the unique blend of sweet brown rice flour, teff flour, and rice bran. The addition of organic raisins adds a touch of sweetness and chewiness, making these muffins a satisfying morning meal or a perfect brunch companion.

With just 228 calories per muffin, you can indulge without the guilt! These muffins are not only easy to make but also ready in just 45 minutes, allowing you to whip up a batch for yourself or to share with family and friends. Whether you enjoy them fresh out of the oven or as a quick snack on the go, Anne’s Rice Bran Muffins are sure to become a favorite in your household. So, roll up your sleeves and get ready to bake a batch of these wholesome delights!

Ingredients

  • 1.5 tsp aluminum-free baking powder 
  • tsp baking soda 
  •  bananas ripe
  • cup brown rice flour sweet
  • tsp cinnamon 
  • 0.3 cup non-gmo cornstarch 
  • 0.5 cup dairy-free margarine (such as Earth Balance spread)
  •  eggs 
  • 0.5 tsp nutmeg 
  • cup raisins organic
  • 0.3 cup rice bran 
  • 0.5 tsp salt 
  • 0.3 sucanat (can sub brown sugar)
  • 0.3 cup tapioca flour 
  • 0.3 cup teff flour 
  • 0.5 tsp vanilla extract 
  • 0.5 tsp xanthan gum 

Equipment

  • oven
  • blender
  • muffin tray

Directions

  1. Preheat oven to 350 degrees. Grease a muffin tin or two (for 12 muffins) and set aside.Using mixer, cream Sucanat or Rapadura with margarine.
  2. Add eggs, peeled bananas, and vanilla. Beat until smooth.
  3. Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon. Scoop batter into muffin tins, filling each cup to the top.
  4. Bake 20-30 minutes, or until muffin bounces back when pressed lightly.

Nutrition Facts

Calories228kcal
Protein5.23%
Fat30.04%
Carbs64.73%

Properties

Glycemic Index
15.71
Glycemic Load
7.29
Inflammation Score
-4
Nutrition Score
9.2717391874479%

Flavonoids

Catechin
1.2mg
Kaempferol
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:227.84kcal
11.39%
Fat:7.91g
12.17%
Saturated Fat:2.05g
12.79%
Carbohydrates:38.36g
12.79%
Net Carbohydrates:35.21g
12.8%
Sugar:8.55g
9.5%
Cholesterol:27.28mg
9.09%
Sodium:329.2mg
14.31%
Alcohol:0.06g
100%
Alcohol %:0.1%
100%
Protein:3.1g
6.2%
Manganese:1.05mg
52.48%
Phosphorus:172.64mg
17.26%
Vitamin B6:0.31mg
15.39%
Vitamin E:2.21mg
14.71%
Fiber:3.15g
12.6%
Magnesium:45.07mg
11.27%
Vitamin B1:0.15mg
9.93%
Vitamin B3:1.96mg
9.78%
Iron:1.59mg
8.82%
Vitamin A:413.18IU
8.26%
Potassium:269.02mg
7.69%
Calcium:67.38mg
6.74%
Vitamin B5:0.58mg
5.84%
Copper:0.11mg
5.61%
Vitamin K:5.53µg
5.27%
Vitamin B2:0.09mg
5.16%
Selenium:3.07µg
4.38%
Zinc:0.63mg
4.21%
Vitamin C:2.38mg
2.89%
Folate:11.55µg
2.89%
Vitamin B12:0.07µg
1.09%