Gluten-Free Fruit Muffins Canyon Ranch

Ingredients

• 2/3 cup brown rice flour
• 2/3 cup white rice flour
• 1/4 cup potato starch
• 3 Tbsp tapioca flour
• 1/2 tsp sea salt
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 2/3 cup rice milk
• 1/3 cup applesauce
• 3 Tbsp baby food prunes
• 2/3 cup fruit sweetener
• 1/2 tsp pure vanilla extract
• 1/2 cup ground flax seed
• 1/2 med banana
• 1 1/2 cups blueberries
• Preheat oven to 375F. Lightly coat cups of a 12-cup muffin tin with canola oil spray.
• In a large bowl, combine flours, salt, baking powder and cinnamon and mix well.
• Fill muffin tin cups 2/3 full and bake for 20 to 25 minutes, or until golden brown.