Allergy-Friendly Vegan Gluten-Free Spinach Rice Muffins
The Perfect Snack for Kids! Easy and Healthy Spinach Rice Muffin Recipe
Hello everyone! This is Sweet Mama. Are you worried about choosing snacks for your child due to allergies? These spinach rice muffins are a vegan & gluten-free recipe, completely free from eggs, gluten, and dairy. They are a safe and delicious treat for children and adults with allergies! We’ve previously offered a spinach brown rice muffin recipe, but this time, we’ve updated it using rice for an even softer and moister texture. The nutritious spinach combined with the mild flavor of rice creates a satisfying and healthy snack. Give it a try!
Muffin Batter Ingredients- Unsweetened soy milk 40g
- Brown rice oil or vegetable oil 20g
- Unrefined cane sugar 25g
- Natural sea salt 0.5g (approx. a pinch)
- Boiled and finely minced spinach 30g
- Soft rice flour (cake flour type rice flour) 70g
- Almond flour 25g
- Baking powder 2g
- Baking soda 1g
Cooking Instructions
Step 1
First, measure and pour 40g of unsweetened soy milk and 20g of brown rice oil (or another vegetable oil) into a bowl. These two ingredients will contribute to the moistness of the muffins.
Step 2
Add 25g of unrefined cane sugar and 0.5g of natural sea salt to the bowl with the soy milk and oil. Stir well with a whisk or spatula until the sugar is dissolved. Ensure the liquid ingredients are thoroughly combined for an even batter later on.
Step 3
In a separate bowl, combine 70g of soft rice flour, 25g of almond flour, 2g of baking powder, and 1g of baking soda. Mix lightly. Sifting the dry ingredients can result in even softer muffins. After mixing the dry ingredients, add them to the wet ingredients bowl and gently mix until no lumps of flour are visible. Be careful not to overmix, as this can make the muffins tough.
Step 4
Finally, add 30g of the pre-boiled and finely minced spinach to the batter. Gently fold it in until the spinach color is evenly distributed throughout the batter. The spinach will add a beautiful green hue and make the muffins look appetizing.
Step 5
Preheat your oven to 190°C (375°F) for at least 10 minutes. Once preheated, fill the prepared muffin cups with the batter, about 80% full. (The recipe above yields 2 muffins; I doubled it to make 4.) Place the muffins in the preheated oven and reduce the temperature to 180°C (350°F). Bake for 25 minutes. To check for doneness, insert a skewer into the center; if it comes out clean, the muffins are ready. Remove from the oven and let them cool completely on a wire rack for the perfect spinach rice muffins!
