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30-Minute Vegan and Gluten Free Muffins


  • Author: The Fitchen
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

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!


Ingredients

Scale
  • 1/4 cup cane sugar
  • 2 tablespoons coconut butter
  • 2 flax eggs [2 tablespoons flax meal + 6 tablespoons water --allow to thicken for 3-4 minutes]
  • 1 cup gluten-free flour mix
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 cup coconut milk [ex. So Delicious brand)
  • 1/2 teaspoon vanilla
  • rolled oats for topping

Instructions

  1. Preheat oven to 350º.
  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.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast