Welcome friends! I’m excited to share with you my latest gluten-free, vegan recipe: Debbie’s Gluten-Free Vegan Muffins. My passion for creating organic treats started with my own journey to improve my health through a balanced diet. As a nutritionist and food blogger, I believe that everyone deserves access to delicious and healthy food choices.
With this muffin recipe, I wanted to make something that was not only tasty but also allergy-friendly. That’s right – these muffins are gluten-free, dairy-free, and vegan! This means that anyone who is lactose intolerant or has celiac disease can enjoy them too.
But don’t let the absence of traditional baking ingredients fool you. These muffins are still mouth-wateringly delicious and satisfying. They’re a perfect indulgence for those cozy weekends or hectic mornings where a quick breakfast on-the-go is needed.
I hope you’ll give this recipe a try and feel free to let me know how it turned out for you in the comments section below!
Why You’ll Love This Recipe
In a market overloaded with sugary treats and processed snacks, it can be challenging to find something delicious that is also healthy. That’s where Sweet Debbie’s organic treats come in – specifically, her Gluten-free Vegan Muffins.
You might wonder why you should choose this recipe over all the others out there. Well, let me tell you, there are many reasons. For starters, these muffins use only natural, organic ingredients; no artificial flavors or colors here! Furthermore, they are free from gluten, dairy, and soy – making them a perfect option for anyone with allergies or dietary restrictions.
But taste is equally important when it comes to baked goods. And let me tell you: these muffins are incredible! The delicate balance of organic blueberries and cinnamon gives each bite a wonderful flavor profile that will keep you coming back for more.
Not only do these muffins taste great, but they are also incredibly easy to prepare. In just one bowl, you can throw together all of the ingredients and put them in the oven for less than 30 minutes. It’s a recipe that even novice bakers can master!
Whether you’re looking for a healthy snack to eat on the go or want to indulge in something sweet without compromising your health goals, Sweet Debbie’s Gluten-free Vegan Muffins are the perfect solution. So go ahead and try them out – your taste buds (and your body) will thank you!
Let’s take a closer look at the gluten-free and dairy-free ingredients needed for this delicious recipe.
Here’s what you’ll need:
- Tapioca Flour
- Gluten-Free Baking Powder
- Xanthan Gum
- Baking Soda
- Oat Bran
- Unsweetened Applesauce
- Canola Oil
- Almond Milk
- Vanilla Extract
- Fresh or Frozen Blueberries
For those who want a sweeter treat, feel free to add some Coconut Sugar.
With those easy-to-find ingredients, you can make healthy and organic treats any time of the day!
The Recipe How-To
Now that we have the ingredients at hand, let’s get down to the recipe. You are going to love how easy this is – it’s just “one bowl and stir” type of muffin baking prowess. Here are the steps:
Step 1: Preheat and Prep
Preheat your oven to
375F. Grease a muffin tin or line with parchment paper liners.
Step 2: Combine Dry Ingredients
In a mixing bowl, combine
1 1/2 cups gluten-free flour blend,
1/2 cup coconut sugar,
1/4 cup oat bran,
1 tsp xanthan gum,
1 tsp baking soda,
1 tsp baking powder and
1/4 tsp salt. Whisk until well mixed.
Step 3: Mix Wet Ingredients
3/4 cup unsweetened applesauce,
1/4 cup canola oil and
1/4 cup almond milk. Stir until all ingredients are moistened.
Step 4: Fold in Blueberries
Gently fold in
1 cup blueberries into the muffin batter.
Step 5: Bake and Cool
Divide the muffin mixture evenly into the sixteen muffin cups. Bake for 20-25 minutes or until golden brown. When done, cool in the muffin tin for five minutes before removing from tin to wire rack.
This recipe couldn’t be simpler – just mix and bake. Enjoy these delicious gluten-free vegan blueberry oatmeal muffins!
Substitutions and Variations
You can always experiment with different ingredients and flavors to customize your muffin recipe to your liking without compromising your health. My gluten-free vegan muffin recipe is also great for those who have food allergies and intolerances. Try these substitutions and variations for some delicious twists:
– Blueberries: Feel free to swap out the blueberries for other fresh or frozen fruit like raspberries, blackberries, strawberries, or even diced apples or pears.
– Oil: Instead of canola oil, use melted coconut oil or olive oil to add a subtle flavor and richness to your muffins.
– Xanthan Gum: If you don’t have xanthan gum on hand, you can replace it with 1 teaspoon of psyllium husk powder for similar binding purposes.
– All-Purpose Flour: You can substitute the tapioca flour and arrowroot with any gluten-free all-purpose flour of your choice. Make sure it has xanthan gum already added to it if you’re not using it as a separate ingredient.
– Milk: Almond milk makes a great dairy-free alternative in this recipe, but feel free to use any kind of plant-based milk you prefer.
– Sweeteners: Instead of granulated sugar, try using maple syrup or coconut sugar for natural sweetness. Adjust the amount according to your preferred level of sweetness.
– Flavorings: Mix up your favorite muffin flavors by adding cinnamon, nutmeg, ginger, vanilla extract or even pumpkin spice.
Whatever substitutions or additions you choose, be sure to carefully measure out each ingredient and follow the directions accordingly for the perfect texture and taste. Remember that baking requires precision and patience, but it’s worth the effort when you bite into a perfectly delicious Debbie’s Gluten Free Vegan Muffin!
Serving and Pairing
When it comes to serving and pairing these delicious gluten-free vegan muffins, there are plenty of options that you can consider to make your meal complete. At breakfast time, serve a warm muffin with a hot cup of coffee or tea, and you’ll have the perfect start to your day.
For a decadent treat that will satisfy your sweet cravings, try pairing the vegan blueberry oatmeal muffins with some salted caramel apple ice cream or apple cinnamon sauce. The sweet-meets-salty flavor combination is sure to leave you wanting more.
Looking for a healthier way to enjoy these organic treats? Pair them with some fresh berries, sliced bananas or even some creamy almond butter for a protein-packed snack that you can enjoy any time of day.
If you’re hosting a brunch or get-together, consider making a batch of gluten-free vegan muffins as part of your spread. They are great on their own, but can also be served alongside other breakfast favorites like scrambled tofu, crispy bacon or avocado toast.
Overall, these delicious vegan muffins are incredibly versatile and can be enjoyed in so many different ways. So don’t be afraid to get creative and experiment with different serving and pairing options to find your perfect combination!
Make-Ahead, Storing and Reheating
Whether you’re baking these muffins for breakfast, snack, or desert, you may want to make them ahead of time so that they’re ready when you need them. Luckily, this recipe is perfect for making ahead and storing/frozen for later use!
After the muffins have cooled completely, store them in an airtight container at room temperature for 2 to 3 days. If you want to enjoy them for longer, you can store them in the fridge for up to a week.
If you have any leftovers that you would like to freeze, I recommend wrapping each muffin individually in plastic wrap and then placing all of them in a sealable freezer bag. This will protect them from freezer burn and help to keep their texture intact. Muffins stored in the freezer can last for up to 3 months.
When it’s time to reheat the muffins, you can simply pop them into the microwave for about 30 seconds or place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until they are warmed through. These muffins are just as delicious reheated as they are straight out of the oven.
In summary, these gluten-free vegan muffins are perfect for those who have busy mornings or just want to be able to grab a quick snack or sweet treat on-the-go. By making a batch in advance and properly storing/freezing them, you’ll always have some healthy and delicious muffins on hand when you need them!
Tips for Perfect Results
When it comes to baking gluten-free and vegan goodies, there are some tricks that can make the difference between a delicious treat and a flop. Here are some tips for making sure your Debbie’s Gluten-Free Vegan Muffins come out perfect every time:
1. Use Xanthan Gum: Gluten-free flour lacks the elasticity provided by gluten, which can result in crumbly baked goods. Adding ½ teaspoon of xanthan gum per cup of flour helps bind everything together and gives the muffins a better texture.
2. Don’t Overmix: When you mix gluten-free batter too much, it can break down the delicate structure and cause baked goods to become dense and gummy. Mix just until the ingredients are incorporated, so you don’t overwork them.
3. Measure Flour Accurately: Gluten-free flours can be finicky, so measuring them carefully is essential to achieving consistent results. Fluff the flour with a fork or whisk, spoon it into your measuring cup and level it off with a knife.
4. Preheat Your Oven: Make sure your oven is properly heated before baking your muffins to ensure they cook evenly and rise correctly.
5. Experiment with Add-ins: While blueberries are delicious in these muffins, feel free to get creative with mix-ins like shredded carrot or zucchini, pumpkin puree, nuts or seeds. Just keep in mind that adding too many ingredients can affect the recipe’s results.
By following these tips, you’re sure to have delicious gluten-free and vegan muffins every time. Enjoy!
In conclusion, Sweet Debbie’s Gluten-Free Vegan Muffins Recipe offers a delicious and healthy alternative for anyone who wants to indulge in sweet treats without sacrificing their dietary needs. This recipe is packed with nutritious and organic ingredients that will leave you feeling satisfied and energized.
By following the simple instructions provided in this article, you can make your own mouth-watering blueberry oatmeal muffins, salted caramel apple muffins, cinnamon roll muffins, chocolate muffins or pumpkin spice muffins at home that are vegan, gluten-free and dairy-free. Don’t let allergies or dietary restrictions limit your enjoyment of food any longer.
With the use of natural ingredients such as almond milk, gluten-free flour, xanthan gum, baking soda and powder, rice flour, tapioca flour and arrowroot from brands like Yup! and Sweet Debbie Organic Treats; there is no need to compromise on taste or nutrition anymore. You will have a one bowl mixture that can make healthy delicious treats.
So what are you waiting for? Whip up a batch today and enjoy the guilt-free pleasure of Sweet Debbie’s Gluten-Free Vegan Muffins Recipe! Share it with your friends, family or colleagues too since this recipe is also great for people with gluten intolerance or dairy allergies. Try other variations by experimenting with the recipe ingredients to create different flavors such as apple cinnamon muffins or even juice pulp muffins!
I promise you won’t regret it – this will be your new go-to recipe for feeding yourself and those around you with healthy and indulgent homemade bakery-style goodies. Delicious baked goods shouldn’t be off-limits because of diet restrictions – this Sweet Debbie sample proves just the opposite.
Debbie’s Gluten Free Vegan Muffins Recipe
- 1 cup brown rice flour
- 1/4 cup quinoa flour (or more brown rice flour)
- 1/4 cup arrowroot
- 1/4 cup tapioca flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 3 tablespoons applesauce
- 3/4 cup rice milk
- 1/3 cup canola oil
- 3/4-1 cup blueberries, fresh (or frozen and thawed)
- 2 tablespoons sugar
- In a large bowl, combine dry ingredients. Make well in center. Combine applesauce oil and rice milk. Add liquid mix all at once to flour mix. stir until just moistened; batter should be lumpy. Blueberry Mix: combine 2 Tbs sugar and blueberries, fold into batter. Fill greased muffin cups or paper bake cups 2/3 full. Makes 10-12. Bake in 400 deg. oven for 20-25 minutes until golden.
- ow To Cook Muffin "Bread" in Foil Pan.
- 1 recipe muffins.
- two 9" foil pie pans.
- 4-6 tbsp spectrum organic shortening (or whatever is Lance/Debbie safe).
- 3-4 wooden spring-type clothespins, soaked in water.
- Grease the foil pans well with the shortening.
- If using camp stove:
- Set the camp stove burner to a steady low flame and put one of the pans on the burner to melt the shortening. Prepare muffin mix according to directions; spoon the dough into the pie pan which has been pre-heated. Spread the dough evenly around the outer edge of the pan.
- If using the grill over the fire:
- Prepare muffin mix according to directions; pour the dough into one of the pie pans.
- Either way:
- Cover with the second greased pie pan, inverted. Secure the rims together with the clothespins which have been soaked in water to prevent burning.
- If using the camp stove:
- Bake for 4 to 5 minutes on one side, then invert the pie-pan oven and continue to bake for another 5 minutes. Alternate the pan sides for another 4 minutes until the bread is done.
- If using the grill over the fire:
- Place on grill over hot coals. Cook for 15 minutes on each side, rotating pan occasionally for even baking.
- Remove top pan; cut bread into six wedges. (6 servings).