VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)
The BEST Vegan Blueberry Muffins: moist, light, fluffy, and packed full of sweet, juicy blueberries. They're fuss-free, easy to make and come together in one bowl! They're also gluten-free, refined sugar free and healthy enough for breakfast.
Provided by Rhian Williams
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Add the fresh blueberries and fold in gently, to make sure you don't crush them.
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Nutrition Facts : Calories 195 kcal, Carbohydrate 21 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Sodium 46 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
VEGAN AND GLUTEN-FREE ORANGE MUFFINS
Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I'm always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!
Provided by Tré Lindsey
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 36.9 g, Fat 1.6 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 277 mg, Sugar 2.6 g
GLUTEN-FREE VEGAN ORANGE MUFFINS
Steps:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the orange juice to the same bowl along with the milk, orange zest, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda .
- Mix well, adding a tiny splash more milk if it's looking too dry .
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
- Whilst the muffins are baking, mix together the orange juice and maple syrup.
- Drizzle it over the muffins as soon as they're out of the oven - it will soak into the muffins better when they're hot.
- These muffins taste best eaten on the day they're made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!
Nutrition Facts : Calories 193 kcal, Carbohydrate 21 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Sodium 41 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS
Steps:
- Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
- Sift together remaining flour, almond flour, baking powder, baking soda and salt.
- In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
- Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
- Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.
VEGAN AND GLUTEN-FREE BANANA MUFFINS
I admit it - I was skeptical. But these are yummy! They are gluten-free, and sugar free which makes them appropriate for the 21 day Quantum Wellness Cleanse.
Provided by Ex-Pat Mama
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Turn the oven to 350°F Grease a 12-muffin pan, or line with paper muffin cups.
- Combine the dates, applesauce, oil, bananas and vanilla in a blender or food processor. Mix until the dates are completely broken down.
- Combine all the dry ingredients in a large bowl and whisk until thoroughly mixed.
- Add the banana mixture to the dry ingredients and mix just until combined.
- Pour into the prepared tin.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 374, Fat 17.6, SaturatedFat 1.9, Sodium 592.1, Carbohydrate 52.1, Fiber 5.5, Sugar 15.5, Protein 5.9
EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)
Easy Orange Muffins Recipe (V, GF): a fun recipe for perfectly moist homemade muffins bursting with zesty orange flavor! Vegan, Gluten-Free, Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Breakfast
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.
GLUTEN FREE VEGAN MUFFINS
This recipe comes from nourishingmeals.com These muffins are moist, soft and are just all around good! I have changed up this recipe many times adding yogurt, mashed banana, no sugar and using stevia, OJ, every time these muffins turn out excellent!
Provided by valgal123
Categories Breakfast
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
- 2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
- 3. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
- 4. Quickly add the rhubarb and gently fold into the batter.
- 5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.
Nutrition Facts : Calories 142.2, Fat 9.2, SaturatedFat 1.2, Sodium 267.6, Carbohydrate 15.2, Fiber 0.6, Sugar 9.6, Protein 0.3
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