These Vegan Garlic Chive Muffins are gluten-free, oil-free and have an incredible soft, light and fluffy texture. They are a delicious dinner muffin on their own or great served with soup or stews.
Preheat an oven to 350°F (177°C) and line a muffin pan with 8 Reynolds "Staybrite" foil liners or parchment paper liners. Regular paper liners will stick BAD.
To a large bowl, add the rice flour, almond flour, baking powder, chives, garlic powder and salt to a medium bowl and whisk really well to make sure there are no lumps.
To make these nut-free, eliminate the almond flour and increase the rice flour to 1 1/2 cups (240g). Everything else remains the same. Make sure you do not sub any of the other ingredients, as they are needed for lightness and texture. This version will change the taste and texture slightly, but they are still good.