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Gluten-Free And Vegan Breakfast Muffins

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.

 

Vegan and Gluten-Free Blueberry Muffins
Prep Time:
15minutes
Cook Time:
25minutes
Total time:
Serves:
12
Recipe by:The Alternative Daily
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
  1. Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
  2. Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
  3. In a large mixing bowl, place flax eggs, applesauce, almond milk, maple syrup, melted coconut oil, coconut sugar and vanilla; whisk until smooth.
  4. 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.
  5. 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.
  6. 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
Prep Time:
15minutes
Cook Time:
25minutes
Total time:
Serves:
12
Recipe by:The Alternative Daily
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
  1. Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
  2. Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
  3. In a large mixing bowl place flax eggs, mashed bananas, almond milk, maple syrup, coconut oil and vanilla. Whisk wet ingredients together to combine.
  4. In a medium bowl, whisk together buckwheat flour, cinnamon, baking powder, baking soda, salt and chocolate chips.
  5. Add the dry mix to the wet ingredients and stir to combine.
  6. 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
Prep Time:
15minutes
Cook Time:
25minutes
Total time:
Serves:
12
Recipe by:The Alternative Daily
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
  1. Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
  2. Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
  3. In a large bowl, mix together the flax eggs, maple syrup, coconut oil and vanilla.
  4. In a medium bowl, mix together almond flour, coconut flour, cinnamon, ginger, nutmeg, baking soda and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated carrots, raisins and pecans.
  6. 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.

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