Muffins - Gluten free & Vegan

Carrot-Apple-Raisin Muffins 

 

1/2 cup olive oil

1 cup honey

1 tablespoon pure vanilla extract

2  teaspoons cinnamon

2 cups grated carrots

1 large apple, peeled cored, and grated/shredded

1 tablespoon lemon juice

1 cup raisins

1/2 cup oats or seeds

1 cup Sorghum flour

1 cup millet flour

1 cup tapioca starch

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking soda

1/2 teaspoon salt

 

 

 Preheat oven to 350. Line a muffin pan with 12 muffin liners.

 

 In the bowl of a stand mixer, combine the oil and honey.

Add vanilla and cinnamon and mix for 20 seconds.

In a separate bowl, combine the carrots and apple, and then toss with the lemon juice. Add to the mixing bowl. Mix for about 20 seconds.

Mix in the raisins and oats/seeds

In a separate bowl, combine the flours , xanthan gum, baking soda and salt.

Add the dry ingredients to the wet and mix until just combined.

Fill the liners to the rim with batter.

Bake in the center of the oven for about 35 minutes (though mine were done around 25 this time) or until golden brown on top, rotating the pan halfway through. let cool in the pan for 5 minutes before transferring to a cooling wrack.

Zucchini Muffins! 

 2 tbsp ground flaxseed + 6 tbsp water  (“eggs”)
1/2 cup olive oil
1/3 c honey
1 cup shredded zucchini
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups sorghum/millet flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
1/2 tsp sea salt

Preheat oven to 350F.  Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, honey, zucchini and vanilla in a medium bowl.  Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combinned; fold in raisins. 

Pour patter into 12 lined muffin tins.  Bake about 18 minutes or until browned and a toothpick comes out clean.