November 8, 2010

The Fall Harvest Muffin.

Free of Top 8 Allergens, Gluten free, & Vegan! Yum!

I love to bake.

When my daughter was born, and we discovered her food allergies, baking disappeared from my life for awhile until I bravely began experimenting with various flours and recipes, looking to create a delicious muffin that we could all eat together.

After 3 years of playing and perfecting, I’ve created one and would love to share it with you so that you can bake too! It’s free of the top 8 allergens – no egg, dairy, peanut, treenuts, fish, shellfish, soy or wheat. It’s gluten free and vegan!

The proportions of certain flours do make a difference in the recipe. The first flour option has tapioca flour which help the muffin bind and stay together as the coconut and rice flour are soft and break apart easily. The second flour option has oat flour which for some reason balances the rice and amaranth to create a happy muffin.

I named this muffin in honor of my sweet daughter who has gifted me with both her presence as well as gratitude for our breath and our life. Happy Baking!

The Meleah Muffin

Choose your flour option and mix all the ingredients in a bowl.

  • Flour option #1
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder (aluminum free)


  • Flour option #2
  • 1 cup oat flour (gluten free)
  • 1/2 cup brown rice flour
  • 1/2 cup amaranth flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder (aluminum free)

Choose your wet option and add to the dry ingredients.

  • Wet option #1
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1 1/2 cup mashed pumpkin, spiced.


  • Wet option #2
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1 1/2 cup mashed banana or mashed yam, spiced.

Stir. Add a splash of water if the batter is thick. It will be on the thick side, but you want to be able to stir it. If you’d like, add 1/2 cup of raisins, berries, chips, or nuts of your preference. Use an ice cream scoop and fill your muffin liners with 15-16 scoops approximately 1/2 or 3/4 full. Bake at 350 for 23-27 minutes. Poke the muffins with a toothpick at 23 minutes. If the toothpick comes out clean, then they are finished baking. If not, proceed to 27 minutes.

Cool and enjoy!

If you make this muffin, let me know about it…how did you like it, did you do anything differently?

If you have other baking recipes that are free of the top 8 allergens, vegan, and gluten free, please do pass them on to me!

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Helene Rose  |  Contribution: 6,100