When you can’t use wheat, it might be difficult to find the proper blend of flours. So why not simply use this recipe to make the softest and most delicious gluten free muffins available?
Time to prepare: 10 minutes
Time to cook: 30 minutes
To make 12 muffins:
- 1/2 cup (125ml) of quinoa flour
- 1/2 cup (125ml) of rice flour
- 1 cup (250ml) of buckwheat flour
- 1/2 cup (125ml) of almond flour
- 3/4 tsp. (3.75ml) of baking soda
- 1 pinch of salt
- 3/4 tsp. (3.75ml) xanthan gum
- 2 eggs
- 1/4 cup (62.5ml) of organic raw cane sugar
- 1/4 cup (62.5ml) of vegan butter
- 1/4 cup of sunflower oil
- 1/2 cup (125ml) of yogurt
- 1 tsp. (5ml) of vanilla1/2 cup (125ml) of almond milk
- 1 cup (250ml) of dates
- 1/2 cup (125ml) of sunflower seeds
- 1/2 cup (125ml) of chocolate chips
- 1/2 cup (125ml) of raisins
- Preheat the oven to 375º.
- In a bowl mix all the flours, the baking soda, the xanthan gum and the salt.
- In an another bowl, mix the eggs, the sugar, the vegan butter, the oil, the yogurt, the almond milk and the vanilla. Gradually add the flour mix and add the balance of the ingredients.
- Distribute the batter evenly in you muffin tin.
- Put it in the oven for 30 minutes or until your knife comes out dry.
- Let the cool on a wire rack for 10 minutes.
What are our readers’ thoughts on this recipe?
These muffins were quite tasty and moist. I also liked that they don’t include any form of flour, which I avoid since I don’t consume it as often as I used to. I will most certainly cook them again.
These muffins were delicious, however the quinoa flour made them a little chewier than I like.
These muffins have a lovely texture and a delicate texture. These were also rather good, but a little sweeter than I like. The raisins and chocolate chips offered a lot of taste richness.
These muffins were delicious, particularly the texture of the raisin banana muffin.
This was my first time cooking vegan muffins, and I had a great time! These were really juicy and soft.
I tried this dish and my family liked it; they couldn’t believe it was vegan.
These are very amazing! They’re great for breakfast or as a snack. I now make them virtually every week.
These muffins are delicious, but they are not gluten free. The recipe asks for wheat flour, but rice flour may be used to make it gluten-free.
My family complained that it tasted too healthy. I don’t like quinoa flour, therefore I won’t be making them again.
This dish is delicious, however I used more chocolate chips than the recipe asked for. That was fantastic! My husband enjoyed these as well; he is neither vegan or gluten free, but he can eat them. Overall, I would describe these muffins as excellent and moist.
These muffins were quite tasty.