Muffins were a childhood favorite when in my household growing up. Blueberry, apple and cinnamon, and even banana nut muffins were among the many flavors we would eat. But most of them came from box mixes that were neither gluten-free nor vegan.

So, muffins have been another one of the many foods that I haven’t been able to enjoy after going vegan about 2 years ago and gluten-free about 3 years ago.

It has taken me a while to really start getting into baking gluten-free and vegan, because I can be really intimidating. I went through a phase when I really felt like food was my enemy. It wasn’t until I joined a vegan group in my city that I realized that food isn’t my enemy. I’ve just been faced with the challenge of making it in a way that doesn’t make me sick or cause severe pain because of allergic reactions.

I’ve started spending a lot of time finding gluten-free recipes and vegan recipes, and I have finally started writing down my own versions of these popular foods!

I’m so excited to share my gluten-free vegan version of one of my favorite childhood weekend breakfast treats!

This recipe makes about 18 muffins. You can half it, or you can freeze them in an airtight contain and pop them in the microwave for a few seconds when you are ready to eat them!

Ingredients

2 cups gluten-free flour blend (I used my own that I am totally in love with!)
8 grams baking powder
2 grams salt
1/2 cup vegan butter (softened)
3/4 cup white sugar
30 grams ground flax or whole chia seeds
60 milliliters water
5 milliliters vanilla extract
1/2 cup of oat milk (or vegan milk of choice)
1 medium apple (peeled and chopped) (Tip: After chopping them, put pieces in a bowl of cold water until ready to use.)
30 grams ground cinnamon

Directions

1. Preheat oven to 350 F (176 C).
2. Lightly grease muffin pan or line with muffin papers and lightly grease them.
3. Combined ground flax seeds or whole chia seeds with water in a small bowl and set aside. This will be your vegan egg replacement. Note: If you use chia seeds instead of ground flax, muffins may have crunchy bits.
4. In a small mixing bowl, combined gluten-free flour blend, baking powder, and salt. Whisk together until well blended. Set aside.
5. In a large mixing bowl, combined flax eggs, vegan butter, and sugar. Mix with a hand mixer or standing mixer until it has an even consistency.
6. Add vegan milk of choice and vanilla extract and continue mixing until even.
7. Slowly add dry ingredients to wet ingredients, making sure they are thoroughly combined and have a batter-like consistency.
8. When all other ingredients are combined, use a silicon spatula to fold in the cinnamon and chopped apples.
9. Spoon batter into muffin pan and bake for 15-20 minutes.
10. Use a toothpick to test and see if muffins are fully baked. Stick a toothpick in the middle of a few muffins. If the toothpick comes out clean, they are ready to take out.
11. Allow muffins to cool for about 10 minutes before serving them. For best results when using cupcake liners, allow muffins to cool completely.
12. ENJOY!