White flour, processed sugars, processed fats, preservatives, high calories … yikes! Store-bought muffins can be a ticking time bomb. Instead, why not bake up a fresh batch of muffins at home — muffins that pack a punch of nutrition and are vegan-friendly and gluten-free.
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Vegan and Gluten-Free Blueberry Muffins
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| Prep Time: |
| 15minutes |
| Cook Time: |
| 25minutes |
| Total time: |
Serves:
12
Recipe by:
Ingredients
- 2flax eggs (2 tbsp ground flax seed and 5 tbsp water)
- 3/4cup unsweetened applesauce
- 1/2cup unsweetened almond milk
- 1/3cup maple syrup
- 1/4cup coconut oil, melted
- 1/4cup coconut sugar
- 1tsp pure vanilla extract
- 3/4cup gluten-free oat flour (ground from gluten-free oats)
- 1/2cup gluten-free rolled oats
- 1/2cup almond flour
- 1tsp baking powder
- 1/2tsp baking soda
- 1/2tsp pink Himalayan salt
- 1cup organic blueberries
Servings: serves
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
- Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
- In a large mixing bowl, place flax eggs, applesauce, almond milk, maple syrup, melted coconut oil, coconut sugar and vanilla; whisk until smooth.
- Set aside 1 tablespoon of oat flour. In a medium bowl whisk together remaining oat flour, rolled oats, almond flour, baking powder, baking soda and salt.
- Add the dry mix to the wet ingredients and stir to combine. Toss the blueberries in the reserved oat flour and add them to the batter. Stir to combine.
- Fill prepared muffin tins and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely before removing from tins. Store in a covered container for several days or freeze individually for longer.
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Vegan and Gluten-Free Buckwheat Chocolate Chip Banana Muffins
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| Prep Time: |
| 15minutes |
| Cook Time: |
| 25minutes |
| Total time: |
Serves:
12
Recipe by:
Ingredients
- 2flax eggs (2 tbsp ground flax seed and 5 tbsp water)
- 3 ripe bananas, mashed
- 3/4cup almond milk
- 3/4cup pure maple syrup or agave syrup
- 1/3cup coconut oil, melted
- 1tsp pure vanilla extract
- 2cups light gluten-free buckwheat flour
- 1tsp cinnamon
- 1tsp baking powder
- 1/2 baking soda
- 1/4tsp Himalayan salt
- 1cup dark, dairy-free chocolate chips
Servings: serves
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
- Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
- In a large mixing bowl place flax eggs, mashed bananas, almond milk, maple syrup, coconut oil and vanilla. Whisk wet ingredients together to combine.
- In a medium bowl, whisk together buckwheat flour, cinnamon, baking powder, baking soda, salt and chocolate chips.
- Add the dry mix to the wet ingredients and stir to combine.
- Fill prepared muffin tins and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely before removing from tins. Store in a covered container for several days or freeze individually for longer.
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Vegan and Gluten-Free Carrot Nut Muffins
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| Prep Time: |
| 15minutes |
| Cook Time: |
| 25minutes |
| Total time: |
Serves:
12
Recipe by:
Ingredients
- 2flax eggs (2 tbsp ground flax seed and 5 tbsp water)
- 1/2cup pure maple syrup
- 1/3cup coconut oil, melted
- 1tsp vanilla
- 1 1/4cup almond flour
- 2tbsp coconut flour
- 1tsp cinnamon
- 1/2tsp ground ginger
- 1/2tsp ground nutmeg
- 1/2tsp baking soda
- 1/8tsp sea salt or pink Himalayan salt
- 1/2cup grated carrots
- 1/2cup raisins
- 1/2cup chopped pecans
Servings: serves
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
- Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
- In a large bowl, mix together the flax eggs, maple syrup, coconut oil and vanilla.
- In a medium bowl, mix together almond flour, coconut flour, cinnamon, ginger, nutmeg, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated carrots, raisins and pecans.
- Fill prepared muffin tins and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely before removing from tins. Store in a covered container for several days or freeze individually for longer.
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Enjoy!
—Katherine Marko
Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.
