Gluten Free Muffins | Delicious Sweet Vegan gluten free Recipes
Gluten Free Muffins

Gluten Free Muffins

These are spicy, light and moist, carrot gluten free muffins. An easy morning tea or breakfast solution. A healthy option for gluten free friends.

INGREDIENTS:

20 mils egg replacement (I use Bobs Red Mills)
1/2 cup vanilla unsweetened almond milk ( I used Califia Farms – you could add 1/4 teaspoon vanilla essence to regular unsweetened almond milk)
1/4 teaspoon baking soda 1 cup gluten free flour ( I used Bobs Red Mills, all purpose)
1/2 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
3/4 cup chopped walnuts
3/4 cup raisins
1 1/2 cups grated carrot (lightly packed) approx. 2 small carrots
1/3 cup maple syrup
2 tablespoons liquid coconut oil
1 tablespoon almond butter

TOOLS:

Small muffin tray
Muffin wraps

METHOD:

  1. Preheat oven to 180 degrees celsius.
  2. Add egg replacement and 1/4 teaspoon baking powder to unsweetened almond milk, whisk well, place to one side for binding powers to kick in.
  3. Combine dry ingredients gluten free flour, brown sugar, ground ginger and cinnamon.
  4. Mix well.
  5. Add walnuts, raisins and grated carrot.
  6. Add maple syrup to egg replacement mix and whisk well , pour over dry ingredients, DON’T Mix at this time.
  7. Add liquid coconut oil and almond butter together in a small pan over a low heat and melt together. Just gently warm the oils, don’t boil or heat them, this takes less than a minute.
  8. Pour warm oils into muffin mixture, stir all ingredients to mix well.
  9. Spoon into muffin wraps, makes around 8.
  10. Cook at 180 degrees celsius for 45 minutes.

 

These gluten free muffins are fine served plain, however they could be iced with a lemon icing, sprinkled with icing sugar or served with some coconut yoghurt for something a little more special.

 

 

 

 

Recipe by Catherine Carr

 

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