Prep Time

20 Minutes

Cook Time

25 Minutes



Light and fluffy, these muffins are a perfect grab-and-go treat to start your day. Best of all, they are gluten-free and don’t contain any refined white flour or sugar.


  • ½ cup organic milk or unsweetened nondairy milk
  • ⅓ cup unsweetened applesauce
  • ¼ cup grass-fed butter or coconut oil, melted and slightly cooled
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup brown rice flour
  • ½ cup blanched almond flour
  • 1½ teaspoons aluminum-free baking powder
  • ¼ teaspoon kosher salt 1 ripe banana, chopped
  • 2½ tablespoons chia seeds
  • ½ cup blueberries or dark, lowsugar chocolate chips (optional)


  1. Preheat oven to 375° F. Line a muffin tin with liners and lightly spray with avocado oil.
  2. In a large bowl, whisk together the milk, applesauce, butter or coconut oil, maple syrup, and vanilla.
  3. In a separate bowl, mix together the flours, baking powder, and salt. Slowly stir into the wet ingredients until well blended.
  4. Fold in the banana, chia seeds, and optional berries or chocolate chips.
  5. Fill each muffin liner with the batter until about three-quarters full.
  6. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely. Store in a covered container for up to four days.