The Happy Gluten Free Vegan

Posts Tagged ‘muffins’

Morning glory muffins have been a favorite of ours for many years. However, when we started pursuing a vegan, gluten-free diet, we discovered that many of our favorite coffee shops had left us out in the cold when it came to these delectable muffins. Almost all of the recipes use butter, eggs and/or milk. This makes them decidedly off-limits. If you love morning glory muffins as much as we do, you may have experienced this depressing scenario, yourself. Have no fear! We’ve discovered a recipe that utilizes your favorite ingredients — raisins, walnuts, apples, etc. However, it substitutes flax seeds for eggs, and coconut oil for butter. The result is a melt-in-your-mouth concoction that will leave you wanting more!

INGREDIENTS

2 tablespoons flax seeds plus 6 tablespoons water
1 3/4 cups gluten-free flour blend (lighter is better)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or cloves
1/2 cup melted coconut oil
1 teaspoon vanilla
1/2 cup plain, unsweetened applesauce
1/4 cup non-dairy milk (almond is great!)
1/2 cup coconut sugar
1 apple, peeled and cut into small chunks
1/2 cup shredded, unsweetened coconut
1/2 cup raisins (use golden variety for a special treat)
3/4 cup shredded carrots
1/2 cup chopped walnuts

INSTRUCTIONS

Mix the flax seeds with water and set aside. In a medium-sized bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg or cloves. Melt coconut oil on stove and combine in a second, larger bowl with flax mixture, coconut oil, vanilla, applesauce, coconut sugar, and non-dairy milk. Slowly add the dry mixture to the wet mixture, stirring until thoroughly combined. Your batter should be moist but not runny. Add carrots, walnuts, raisins, apple chunks, and coconut and make sure they’re evenly distributed throughout the batter.

Grease a 12-muffin pan with additional coconut oil, or use paper liners. Pour the batter into each receptacle. Bake in a pre-heated, 350 degree oven for 20-25 minutes. Your kitchen will smell good enough to eat! The muffins are done when you stick a fork or toothpick in the middle, and it comes out clean.

If you play your cards right, you’ll have twelve muffins that are more or less the same size. They’re great for breakfast, lunch, or as a mid-afternoon snack. Though small, they’re surprisingly hearty and really pack a wallop! You can eat them as is (scrumptious!) or with a dab of vegan butter. If you invite folks over to your house for muffins, they’ll be your friends for life. Enjoy!

Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour. You can have these muffins for breakfast or pack them in your lunch box and take them to work. Give our recipe a try, and you’ll soon find yourself in Chocolate Heaven. This treat is inexpensive, quick, and incredibly easy to make!

DRY INGREDIENTS
1 ½ cup gluten-free brown rice flour (oat flour works, as well. Try Bob’s Red Mill, it’s our favorite)
1 cup unsweetened dark cocoa powder (check label to make sure there are no milk solids)
1 teaspoon baking soda (aluminum-free, please!)
¼ teaspoon sea salt (NOT iodized table salt!)

WET INGREDIENTS
½ cup water+ 2 extra tablespoons
½ cup non-dairy milk (we used Forager organic coconut-cashew milk, it tastes delightful!)
3 tablespoons melted coconut oil
1/3 cup coconut sugar
¼ cup pure maple syrup (just say no to pancake syrup)
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees and fill each compartment of muffin pan with cupcake liners. Combine flour, cocoa powder, baking soda and slat in large bowl and mix until thoroughly combined. Meanwhile, melt coconut oil in small saucepan and warm milk in another pan. Pour milk and oil into a smaller bowl and add coconut sugar, maple syrup, vanilla extract, and water. Stir briskly and then pour the mixture into the larger bowl with the dry ingredients.

Combine all ingredients until blended. The batter should be thick and creamy but not stiff.
Spoon a couple of tablespoons of batter into each compartment of the muffin pan. Place pan on the center rack of your oven and bake for approximately 20 minutes. You can stick a toothpick or fork in the center of one of the muffins to make sure it comes out clean. Your kitchen will smell divine in the meantime.

Makes 10-12 medium-sized muffins. These delicious confections keep well in a covered container. You probably don’t want to eat all 12 of them at one sitting. Invite ten of your friends over and have a party, instead. We guarantee they will disappear quickly. They’re great warm or cold. Enjoy!

Now that pumpkin spice season is officially here, you might be feeling great despair, thinking you won’t be able to partake of any delicious goodies. Fear not, because when you try these amazing vegan, gluten-free muffins, you’ll wonder why you put up with the conventional kind for as long as you did.

Beware, however – once you bake a pan of them, your family won’t stop begging you for more. If you don’t mind opening that Pandora’s box, here’s the recipe:

10 oz pumpkin puree (that’s about ¾ of a small can)
½ cup olive oil
½ cup unsweetened almond milk
¾ cup real maple syrup (NOT pancake syrup!)
1 teaspoon pure vanilla extract
2 cups gluten-free flour (there are many varieties, but Bob’s Red Mill 1-to-1 flour is our favorite)
2 teaspoons baking powder (make sure it’s aluminum-free)
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger (for a treat, try fresh ginger, and use a fine grater)
¼ teaspoon ground cloves
½ teaspoon sea salt

Optional ingredients:
1 cup walnuts and/or pecans
1 cup vegan chocolate chips
½ cup poppy seeds

Mix together the wet ingredients in one large bowl and the dry ingredients in another. Beat wet ingredients to a thick froth and combine with dry ingredients. Grease muffin tin with olive oil or natural, organic vegan margarine. Pour batter directly into compartments, filling almost to the top. Place the entire concoction into a 395 degree, pre-heated oven and bake for 25-30 minutes. If you can stand additional bliss, brush the tops of the muffins with maple syrup about five minutes prior to removing them from the oven. Your house will smell so divine that you won’t want to leave for hours!

Makes one dozen muffins. You can eat them as is or slice them open and put a bit of natural margarine (like Earth Balance) in the center. Or try it with some vegan cream cheese (Kite Hill is the absolute bomb). The possibilities are endless, really. We don’t recommend that you devour all twelve of these muffins at once, but we won’t try to stop you, either. They’re great for breakfast, snacks, or even for dessert. You’d better invite all your friends over, if the aroma emanating from the windows isn’t enough to lure them to your door. Be aware: this is not a diet food. Bon Appetit, and happy autumn!

These gluten-free vegan pumpkin carrot muffins are crazy-good! The love children of pumpkin bread and carrot cake, you won’t be able to eat just one, and neither will anybody else whom you let taste them! They are pretty moist in the middle; to make them more cake-like, bake them a bit longer, in a slightly slower oven.

Links in the ingredients list are to the product on Amazon, in case it’s not readily available in your area.

Gluten-Free Vegan Pumpkin Carrot Muffins
– makes 12 to 18 muffins, depending on size

Wet ingredients:

1 cup organic pumpkin
1/2 cup organic soy milk
1/2 cup organic vegetable oil
2 Tablespoons organic molasses

Dry ingredients:

1 3/4 cups gluten-free all-purpose flour
1 1/4 cup vegan sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Other ingredients:

1/2 cup shredded carrot
1/2 cup organic walnut pieces

Preheat oven to 400 degrees, and grease your muffin tins.

Combine the wet ingredients (pumpkin, soy milk, oil, and molasses) until well mixed. Sift (or at least mix) together dry ingredients, and then mix them into the wet ingredients. Add shredded carrots and walnuts.

Bake at 400 for about 20 minutes, or until done. If you prefer them less moist in the center, bake at 375 for 25 minutes.

These are so yummy that they may be gone before they are even cooled!

Here are the ingredients available on Amazon: