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Orange Rice Muffins

Orange Rice Muffins *** (Dmdg94 A recipe image
These Orange Rice Muffins are a delightful, gluten-free treat that perfectly balances the sweetness of mashed bananas with the zesty brightness of orange juice concentrate. Made with simple pantry staples like rice flour and oil, they offer a tender, moist crumb that&# 226;ÂÂs light enough for breakfast but substantial enough for a snack. Naturally vegan and free from common allergens, these muffins are an excellent choice for those with dietary restrictions. They bake up quickly and pair wonderfully with coffee or tea. Whether you need a quick morning grab-and-go or a sweet afternoon pick-me-up, this recipe delivers consistent, home-style comfort without the fuss.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 413.3
Dietary: Vegan, Vegetarian
Description
These Orange Rice Muffins are a delightful, gluten-free treat that perfectly balances the sweetness of mashed bananas with the zesty brightness of orange juice concentrate. Made with simple pantry staples like rice flour and oil, they offer a tender, moist crumb that&# 226;ÂÂs light enough for breakfast but substantial enough for a snack. Naturally vegan and free from common allergens, these muffins are an excellent choice for those with dietary restrictions. They bake up quickly and pair wonderfully with coffee or tea. Whether you need a quick morning grab-and-go or a sweet afternoon pick-me-up, this recipe delivers consistent, home-style comfort without the fuss.
Ingredients
  • 1 cup Mashed banana
  • 1/2 cup Orange juice concentrate
  • 2 tablespoon Oil
  • 1 1/4 cup Rice flour
  • 1 1/2 teaspoon Cornstarch-free baking powde
Directions
  1. 1
    Preheat oven to 375ðF (190ðC). Grease six 2 1/2-inch muffin cups or line with paper liners.
  2. 2
    In a large mixing bowl, combine the mashed banana, orange juice concentrate, and oil. Whisk until smooth and well incorporated.
  3. 3
    Add the rice flour and baking powder to the wet ingredients.
  4. 4
    Stir gently until just combined and no dry streaks remain. Do not overmix.
  5. 5
    Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  6. 6
    Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. 7
    Allow muffins to cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 413.3kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 75.8g26%
Dietary Fiber 3.6g15%
Sugars 9.9g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well for up to 3 months; thaw at room temperature before serving.

**Variations:** For added texture and flavor, fold in 1/2 cup of raisins, sliced almonds, chopped dates, or well-drained crushed pineapple before baking.

**Substitution:** To make Apple Rice Muffins, substitute the orange juice concentrate with apple juice concentrate.

**Tip:** Ensure your bananas are ripe and well-mashed for the best moisture and natural sweetness. If your batter seems too thick, add a teaspoon of water; if too thin, add a teaspoon more rice flour.

Keywords: gluten-free, vegan, rice flour, banana, orange, muffins, breakfast, snack, baking, healthy, citrus, quick bread, allergy-friendly, easy, homemade
Read it online: https://www.chefs-mate.com/recipe/orange-rice-muffins-dmdg94-a/