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30-Minute Vegan and Gluten Free Muffins

A quick, go-to option for gluten-free muffins, these come together in 30 minutes. They have a soft texture and sweet vanilla flavor. Even non-GF eaters will gobble these up!

Scale

Ingredients

Instructions

  1. Preheat oven to 350ยบ.
  2. In a large mixing bowl, cream together sugar and coconut butter. Once flax eggs have set-up, lightly beat them in.
  3. In a separate bowl, mix together flour, salt, and baking powder. Slowly pour the dry mixture into the wet mixture along with the vanilla and combine.
  4. Sprinkle with rolled oats and a pinch of sugar.
  5. Fill 8 muffin cups 2/3 full with the batter and bake for 20 minutes.

Notes

If you’re a batter taster [like me], you might notice that this batter doesn’t taste very sweet pre-baking. Have faith! When they come out of the oven, they’re just right. Sweet, but not too sweet. A good drizzle of honey or agave, or even a slather of coconut butter turn these into a treat. But as is, they’re also great for a running-out-the-door breakfast or a tasty road trip snack. If desired, you could fold in 1/3 – 1/2 cup of blueberries, raspberries, or whatever kind of berries you happen to dig.