Sunday, November 25, 2012

Gluten Free Vegan Muffin (UPDATE)

I posted this recipe a while back - I have since experimented a LOT with these muffins and they generally turn out spectacular :)  Here is the recipe again, with a couple things i've learned.. 

Apple Muffins
Wet Ingredients:
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Coconut Oil
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • 1 cup  millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum
  • 1/2 cup sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • Chocolate chip muffins

Preheat oven to 350F. 
Lightly grease a muffin tin or line it with paper liners. (note: paper liners will stick until muffins cool a bit)
In a large bowl, whisk together the dry ingredients and make a well in the center.
Mix wet ingredients in a smaller bowl, whisk vigorously, or use a stick blender to really combine.  
Mix together until the batter is just moistened. Fold in the add in** 

Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

** add in options i've tried.. 
-- 1tsp cinnamon (added to dry ingredients) and 1 cup apples,  (cut in1/4-1/2" cubes & pieces)
-- blueberries 1/2-1 cup
-- chocolate chips 1/2-1cup 

oh, these taste much better the first day, taste better slightly warm and freeze well!  I actually prefer these to the eggy version i use to make.  

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