Adapted from a recipe for six full-sized muffins in Canadian Living, these are perfect little muffin bites when cooked in mini-muffin tins.
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 cup potato starch flour
1/4 cup flaxseed meal
3 tbsp tapioca starch
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
dash salt
1/4 cup dried cranberries or raisins or currants
1/4 cup medium unsweetened coconut
1/4 cup pumpkin seeds (pepitas) or sliced almonds
1 large egg
1/2 cup brown sugar
1/3 cup plain, unsweetened yogurt (soy yogurt works fine)
3 tbsp vegetable oil
1 cup grated carrots (2 small to medium)
1/2 cup grated peeled apple (1 small to medium)
Grease 24 mini muffin cups. Set aside. Preheat oven to 350F.
In a large bowl, whisk together flours and starches, flaxseed meal, baking powder, baking soda, xanthan gum, and salt. Stir in dried fruit, coconut, and pumpkin seeds, allowing each fleck to be coated by a bit of flour or starch.
In a separate bowl, whisk egg, brown sugar, yogurt, and oil until well combined. Stir in carrot and apple.
Stir wet ingredients into dry, mixing just until moistened. Spoon batter evenly into prepared mini-muffin tins and bake, testing doneness after 12 to 15 minutes. Time might depend on your oven and the moisture of the carrot and apple you used.
Makes 24 bite-sized muffins.
