Tuesday, March 26, 2013

Fruit and Veggie Muffins with Pineapple Glaze

Getting fruit and vegetables into my youngest, who has Autism, can be quite the struggle.  I've come to learn that the only tried and true way of getting healthy food into her is to chop it down to a smoothie-like texture and then put it into another food she likes!  There is no rule of thumb when it comes to Autism.  One day she loves apples or bananas and the next she can't stand the taste or texture of them.  It is ever changing.  You learn quickly to take a big breath and try something else.  I had to actually cut her off at eating just three of these today, which made me smile!  It is pure joy to see her enjoying food instead of fussing over it.  
These are a very quick and easy muffin to make I hope you enjoy them as much as we do.

gf/df/nf/soy free/vegan

Fruit and Veggie Muffins with Pineapple Glaze:
Oven 350 degrees
Cupcake pan with 12 liners

2 Cups  Brown Rice Flour
3/4 Cups  White Rice Flour
1/2 Cup  Potato Starch
1 1/2 tsp  Xantham Gum
1/2 tsp  Sea Salt
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 TB  Cinnamon (ground)
1/2 Cup  Rice Milk (warmed)
1   Carrot, large -peeled
1/2  Banana
1/4  Zucchini -peeled
2  Pineapple rings
2 TB  Egg Replacer mixed with 6 TB of Rice Milk
1/2 Cup  Organic Brown Sugar or Palm Sugar
3/4 Cups  Canola Oil
1 tsp  Pure Vanilla Extract
1/3 Cup  Enjoy Life Chocolate Chips

Preheat oven to 350 degrees.  Line a cupcake pan with 12 liners.  Set aside.
In mini chopper add peeled carrot, banana, peeled zucchini and pineapple slices and puree until smooth.  Add pureed mixture to large mixing bowl.  Add to that egg substitute mixture, brown sugar, canola oil and vanilla. Mix on low until well blended.  1-2 minutes.  Add brown rice flour, white rice flour, potato starch, xantham gum, sea salt, baking powder, baking soda, cinnamon and (warmed) rice milk.  Mix on medium speed about 2-3 minutes until well blended.  Add in chocolate chips.  Divide evenly into pan.  Bake 25 minutes or until toothpick comes out clean.  Cool completely.

Pineapple Glaze:

1 Cup  Organic Powdered Sugar
2 TB  Pineapple Juice

In small bowl add powdered sugar and pineapple juice and wisk until smooth.  Drizzle over cooled muffins.  Enjoy!

Also shared at:Allergy Friendly Lunchbox Love


  1. You have got some fantastic ingredients in this recipe! YUM!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can't wait to see what you bring to the party!

    Cindy from vegetarianmamma.com

  2. Looks delicious! Please come share at the Allergy Friendly Lunchbox Love link party:


    I would love to find these muffins in my lunchbox :)

  3. Thanks you and I would love to share!