Vegan Apple Nut Muffins Gluten Free Food

VEGAN APPLE-NUT MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners; spray liners with cooking spray.
• Place dates in a bowl; cover with soy milk. Let stand until softened, 10 to 15 minutes.
• Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.
• Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well.
• Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.

APPLE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350° Fahrenheit.
• Mixing the water with the ground flax in a small dish to create a flax egg. Let it sit for a few minutes to thicken.
• Line a 12 cup muffin tin with paper or silicone liners.
• Mix the dry ingredients together in a small bowl and set aside.
• Shred the zucchini. I prefer to leave the skin on. Squeeze out the water by wringing the shreds in a tea towel. Measure the 1 cup after getting the moisture out.
• Mix the zucchini, flax egg, banana, apple sauce, vanilla, milk, and maple syrup in a large bowl.
• Stir in the dry ingredients into the wet mixture.
• Fold in the cranberries, apple, and pecans.
• Place approximately ¼ a cup of the batter in each muffin holder.
• Bake the muffins for 30-35 minutes.
• Let the muffins cool completely so that they will cleanly separate from the liners.
• Store any leftover muffins in an airtight container in the refrigerator.

GLUTEN FREE APPLE CINNAMON MUFFINS

Steps:

• Combine the dry ingredients in a bowl.
• Mix the wet ingredients in another bowl and quickly add to the dry ingredients.
• Add any additional flavourings and stir very briefly.
• Put into greased or paper lined muffin cups and bake in a moderate oven (180 degrees) until golden and firm to the touch.
• Makes about 12 medium sized muffins.

VEGAN APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 F and prepare 12 pc muffin pan with muffin liners for later.
• In a medium bowl combine all wet ingredients (applesauce, maple syrup, coconut oil and vanilla) and set aside. In a large bowl place all your dry ingredients (everything except diced apple) make a 'well' in the centre of the bowl and pour in your wet ingredients. Using a spatula fold the wet and dry ingredients together until well combined.
• Add your diced apples and mix until fully incorporated.
• Using a large spoon or ice cream scoop, evenly distribute muffin mix into prepared muffin tins.
• For an optional crunchy top sprinkle brown sugar on to each muffin top before placing in the oven.
• Place in a preheated oven and bake for 20 minutes, or until a toothpick can be inserted in the centre of the muffin and come out clean. When ready remove from the oven, lift out of the pan and place on the cooling rack for 10 minutes. Once muffins are cooled, enjoy!

VEGAN APPLESAUCE MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, add the unsweetened applesauce, maple syrup, melted coconut oil, vanilla, cinnamon, and salt, then use a whisk to mix well.
• Add the oat flour and baking powder and whisk until all the ingredients are thoroughly mixed.
• Divide the batter evenly into a 12 cup muffin pan using paper baking cups.
• Bake at 350 degrees Fahrenheit for 33 minutes.
• Let the muffins cool completely before removing from the muffin pan and serving.