What do you do when you have to bake for a young child who is unable to tolerate wheat or dairy? You can bake these delicious 8-grain or 4-grain mini muffins. This recipe for Whole Grain Gluten-Free Dairy-Free Mini Muffins uses a wheat-free hot cereal as a base. The cereal is soaked in non-dairy milk for 10-30 minutes before you add the remaining ingredients. The mini muffins have a wonderful crunchiness that is very pleasing. I have used either of Bob’s Red Mill 8-Grain Hot Cereal, or Mighty Tasty Hot Cereal (4 wheat-free grains) and both provide a very good result.
Whole Grain Gluten-Free Dairy-Free Mini Muffins
CHEF TALK: This recipe makes 24 mini muffins – a perfect size for little hands, or for larger appetites, 12 medium sized muffins. The muffins freeze very well. This recipe is adapted from Bob’s Red Mill 8-Grain Gluten & Dairy Free Muffin recipe. I was restricted in some of the ingredients by the dietary restrictions of the children; therefore I used xylitol crystals in place of sugar, and soy milk rather than dairy or nut-based beverages. Feel free to substitute according to your needs. Note that if using xylitol, the baked goods do not brown as a typical baked good would so be sure to check the muffins for doneness after the 15-minute mark.
INGREDIENTS:
Wet Ingredients:
- 1 cup 8-Grain Hot Cereal or Mighty Tasty Hot Cereal
- 1 ¼ cups Soy Milk (or another non-dairy alternative)
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup coconut oil, melted
Dry Ingredients:
- ½ cup granulated sugar, or ½ cup brown sugar (or for sugar-free restrictions, ½ cup xylitol crystals or other 1-to-1 sugar alternatives)
- ¾ cup brown rice flour
- ¼ cup tapioca flour
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- ½ teaspoon cinnamon
METHOD:
- Preheat oven to 350oF/325oF Convection.
- Combine the 8-Grain Hot cereal with the soy milk and leave to soak for 30 minutes to soften.
- Prepare the muffin pan by spraying with pan spray and dusting well with brown rice flour. Tap out excess flour. Place the muffin pan on a baking tray. Alternatively, line the muffin tin with paper cups. CHEF TIP: When using paper cup liners, lightly spray them with pan spray before scooping the batter into them to prevent the muffins from sticking to the paper cups.
- Add the remaining wet ingredients to the cereal and milk mixture.
- In a small bowl, combine the dry ingredients. Add to the wet ingredients, and mix just until combined.
- Portion into the prepared muffin tin or paper muffin cup liners and bake at 350oF/325oF Convection for 15 – 20 minutes. Muffins are done when a wooden pick inserted into the centre of the muffin comes out clean. The tops of the muffins will also spring back when pressed.
NOTES: If you are using white sugar or xylitol, the muffins do not brown the same way that baked goods typically would, so check after 15 minutes to test for doneness. There will be a more golden colour in the muffins if brown sugar is used.
Whole Grain Gluten-Free Dairy-Free Mini Muffins
Prep
Cook
Inactive
Total
Yield 24 Mini Muffins
This recipe for Whole Grain Gluten-Free, Dairy-Free Mini Muffins uses a wheat-free hot cereal as a base.
Ingredients
Wet Ingredients:
- 1 cup 8-Grain Hot Cereal or Mighty Tasty Hot Cereal
- 1 ¼ cups Soy Milk (or another non-dairy alternative)
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup coconut oil, melted
Dry Ingredients:
- ½ cup granulated sugar, or ½ cup brown sugar (or for sugar-free restrictions, ½ cup xylitol crystals or other 1-to-1 sugar alternatives)
- ¾ cup brown rice flour
- ¼ cup tapioca flour
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350oF/325oF Convection.
- Combine the 8-Grain Hot cereal with the soy milk and leave to soak for 30 minutes to soften.
- Prepare the muffin pan by spraying with pan spray and dusting well with brown rice flour. Tap out excess flour. Place the muffin pan on a baking tray. Alternatively, line the muffin tin with paper cups. CHEF TIP: When using paper cup liners, lightly spray them with pan spray before scooping the batter into them to prevent the muffins from sticking to the paper cups.
- Add the remaining wet ingredients to the cereal and milk mixture.
- In a small bowl, combine the dry ingredients. Add to the wet ingredients, and mix just until combined.
- Portion into the prepared muffin tin or paper muffin cup liners and bake at 350oF/325oF Convection for 15 – 20 minutes. Muffins are done when a wooden pick inserted into the centre of the muffin comes out clean. The tops of the muffins will also spring back when pressed.
Notes
NOTES: If you are using white sugar or xylitol, the muffins do not brown the same way that baked goods typically would, so check after 15 minutes to test for doneness. There will be a more golden colour in the muffins if brown sugar is used.
For further details, please refer to my original post
Courses Breakfast
Nutrition Facts
Serving Size 2 mini muffins
Amount Per Serving | ||
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% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Scoops for Portioning
- Preparing Your Pan
- Oven Temperature Accuracy
- Vanilla Extract
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If you try this recipe for Whole Grain Gluten-Free Dairy-Free Mini Muffins, please leave me a comment below with your feedback.
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Denise Paré-Watson
The Urbnspice Chef
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Your chef’s tips are always so useful! The muffins get stuck to my paper cup liners because I don’t spray them!! These mini muffins look so good. I’d use brown sugar or coconut sugar, love the golden color they lend to baked goods 🙂 .
I agree with you – I like the golden colour of baked goods. Using brown sugar makes baked goods taste like butterscotch, doesn’t it? In these particular muffins for particular guests of mine, I was unable to use sugar, so using xylitol worked although they do not turn golden at all. Thanks so much for your support. I am so happy that I was able to pass along my chef’s tip about spraying the cup liners to you! 🙂
These sound really good! We have a new gluten intolerance in the house so I’ll have to try these!
Thank you for your support, Corinna. I know it is tricky having to bake while also considering gluten-free intolerance. You will find many other gluten-free recipes on my blog.
These muffins look like they have a crispy top! Love that in a muffin! Also love that they are gluten-free and dairy-free. Perfect healthier snack option!
Thanks so much, Leanne! The tiny sprinkle of sugar on top makes a crispy top (I love that in a muffin, too!) 🙂