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I’ve always had a big love for breakfast. Like, a really big love. So big in fact that I once had an egg casserole instead of cake at my birthday party. Come to think of it, my friends probably weren’t too pleased when they saw the cake and ice cream had been replaced by eggs. Ha! I’m sure many of you love breakfast too. After all, what’s not to love about cereal, bagels, French toast, pancakes, and parfaits? Hard to go wrong when those are the options! That is until you decide to cut out processed food, gluten, and dairy from your diet like I did a few years ago. Transitioning into a new diet had its challenges, but giving up my favorite breakfast foods (Honey Bunches of Oats are LIFE. Can I get an amen?!) was the hardest for me!
Not only was it hard to give up my daily cereal portion, but I noticed that making a gluten-free, dairy-free, non-processed breakfast every morning was much more time consuming than I was used to. To avoid reaching for a prepackaged breakfast option, I’ve started making these breakfast muffins so I have something quick and easy to reach for in the morning. I make them in bulk and freeze them so that they last me a while. I’ve included the recipe below if you want to try them out! Oh, and a huge shoutout to my co-worker Peggy for the recipe!
Keep in mind, this is definitely a healthy breakfast muffin recipe. They do taste delicious in my opinion, but they won’t taste the same as a muffin that’s loaded with sugar and flour. Just giving you a fair warning! However, if you’re looking for a healthy, easy, and quick breakfast option that’s delicious as well… these are for you!
Rice Flour Muffins with Yams
Makes about two dozen 2-inch muffins.
Preheat oven to 450 degrees. Have all ingredients at about 75 degrees.
Measure dry ingredients into a bowl:
2 cup rice flour
2 Tablespoon Potato Flour
4-5 Tablespoon Tapioca Flour
1 tsp. salt
5 Teaspoons double-acting baking powder
4 tsp. cinnamon
1 1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cardamom
Measure wet ingredients into a bowl:
4 Tablespoons softened butter
2 cup yam puree – (One large yam makes about two cups.)
2 well beaten eggs
2 cup milk (Rice milk or almond milk work too. I used almond milk.)
2 tsp. vanilla
Mix the dry ingredients well and then with a few light strokes combine with the liquid mixture.
Bake 25 minutes
A Few Quick Tips:
If you’re used to something a little sweeter in the morning, try sprinkling a little coconut sugar on top of the muffins when you pull them out of the oven!
Make your muffins in bulk and freeze them so they’ll last a while! I doubled the recipe.
If you’re new to the healthy recipe world, remember to taste the food with your health in mind. Appreciate the delicious, natural flavors and don’t expect your healthy recipes to taste like the food we’re used to (processed and loaded with sugar)! Instead, find a new appreciation for good food that’s good for you. 🙂
I know the ingredient list can be a little daunting. But don’t let that keep you from making them! Once you have the supplies it will be easier to make the muffins in the future.
Haven’t heard of these ingredients? You can buy the gluten-free flours in the baking isle of a health-food store like Sprouts or Mother’s Market. Some regular grocery stores even carry them now, so check there too!