{"id":7767,"date":"2022-10-07T08:59:26","date_gmt":"2022-10-07T12:59:26","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=7767"},"modified":"2023-09-05T04:47:30","modified_gmt":"2023-09-05T08:47:30","slug":"gluten-free-muffin-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-muffin-recipe\/","title":{"rendered":"Easy Vegan Gluten-Free Chip or Berry Muffin Recipe"},"content":{"rendered":"

This is our #1 favorite gluten-free
\nvegan muffin recipe.<\/span><\/strong><\/p>\n

It’s egg-free, no sweetener needed and<\/span><\/strong>
\nbanana-based. It’s a quick and easy batter<\/span><\/strong>
\nthat comes out perfect every time!<\/span><\/strong><\/p>\n


\nMake it a Chocolate Chip or a Berry Muffin.<\/span>
\nCook Time: 30 mins Yield: 12 large or 16 standard.
\n<\/span>You will be thrilled with the results.
\n<\/span>These are so moist and rise amazingly,<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

They have such a soft light texture no one would<\/span>
\never guess they’re gluten-free! The flavor is<\/span>
\ndeliciously intense. Half a muffin often satisfies my
\ndesire for one, and I save the other half in the freezer.<\/p>\n

<\/span><\/p>\n

 <\/p>\n

The batter makes 12 large, 16 medium, or 18
\nto 20 mini muffins. The larger bake for 30 minutes
\nat 350. The smaller can be ready in 15 to 20
\nminutes and need to be watched.<\/span><\/p>\n


\nYou’ll want a very thick batter so the chips <\/span><\/strong><\/span>don’t
\nsink. <\/span><\/strong><\/span>In this picture I divided the batter for half<\/span><\/strong>
\nchocolate chip and half mixed berries.<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

Enjoy them even more served with a Nut Free,
\nSoy Free, quick *vegan cream cheese frosting
\nrecipe below the directions.<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

\"\"<\/span><\/span><\/span><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

So quick and easy to put together,<\/strong> you’ll want
\nto make these every time you make muffins.
\nThey rise nice and high from 3\/4 full wells.
\nTwo or 3 black bananas add enough sweetness
\nto make this recipe sweetener optional.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

INGREDIENTS
\nFIRST STEP: Vegan Buttermilk<\/span><\/strong><\/p>\n


\n(1\/2 Tbs.<\/em><\/strong><\/span> lemon juice or vinegar,<\/strong>
\nadd any plant <\/span><\/em>based milk, fill to the<\/span> 1\/2 cup line).
\nSet aside.*<\/span><\/em><\/p>\n

PUREE THE BANANAS<\/strong>
\n1-1\/3 cups (300g) Mashed Banana (about 3 Medium )
\nIf you’re short add tablespoons. of applesauce
\n<\/span><\/p>\n

\u00a0IN A SMALL BOWL, <\/span>COMBINE<\/span><\/strong>
\n1\/4 cup Melted Coconut (or vegetable)<\/em> oil<\/span>
\n2 Tbsp Applesauce, (or more mashed banana).<\/span>
\n1 tsp Vanilla Extract
\nADD IT to above blend<\/strong><\/span><\/p>\n

NEXT STEP:<\/strong> In a large bowl Whisk<\/span>
\n1-1\/2 cups\u00a0 oat Flour* +<\/span>
\n3\/4 cup tapioca<\/span>
\n1\/4 cup (100g) *Sugar optional<\/span>
\n1 tsp Baking Soda<\/span>
\n1 tsp Baking Powder<\/span>
\n1\/4 tsp Salt<\/span>
\n1 cup chocolate chips, or dried, fresh or frozen
\nblueberries, cherries, raspberries (or half and half).<\/span><\/p>\n

Optional:<\/strong><\/span>
\n1 tsp Ground Cinnamon<\/span>
\n1\/4 tsp Ground Nutmeg<\/span>
\nsweetener of choice<\/span>
\n1 cup (100g) Walnuts (Chopped),
\nplus more to add on top.<\/span><\/p>\n

Read Instructions Below<\/span><\/strong><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

INSTRUCTIONS<\/span><\/strong>
\nPreheat the oven to 350\u00b0F (180\u00b0C) and spray
\na muffin tray with <\/span>non-stick spray. Set aside.<\/span><\/h3>\n

 <\/p>\n

In a measuring cup Prepare the vegan buttermilk<\/strong>
\nby adding 1\/2 Tbsp of <\/span>vinegar\u00a0 or lemon juice and
\nthen adding in <\/span>any milk up to the 1\/2 cup (120ml)
\nline. Let set a few minutes to curdle.<\/span><\/p>\n

In a big mixing bowl, add<\/strong> sifted flour,
\nsugar, salt, baking soda, baking powder,
\ncinnamon and nutmeg.
\n<\/span>
\nAdd the mashed or pureed banana to the<\/strong>
\nflour in the mixing bowl.<\/strong><\/span><\/p>\n

Add the melted<\/span><\/strong> oil, applesauce, vanilla<\/strong>
\nextract and buttermilk.<\/strong> Mix into a thick batter.<\/span>
\nAdd the chopped add-ins and stir in.<\/span><\/p>\n

 <\/p>\n

*To Measure the flou<\/strong>r spoon it into your measuring
\ncup <\/span>and then level off the top with a knife. Don\u2019t scoop
\nthe <\/span>flour and don\u2019t pack it into the cup.<\/span><\/p>\n

Divide the batter evenly if using two kinds of <\/span>add-ins.
\nIf batter is too liquid, add more flour blend by the tbs. so
\nthat add-ins don’t sink.<\/span><\/p>\n

Divide the batter evenly between the muffin
\nwells and add some optional chopped <\/span>nuts
\n<\/span>on top.<\/span><\/p>\n

Place into the oven and bake for 30 minutes or until<\/span>
\na toothpick<\/span> inserted into the center of one of the muffins
\ncomes out clean.<\/span>
\nPlace the muffin tin on a wire cooling rack, cover and
\nlet it cool.\u00a0 Once the muffins cool, add frosting, serve
\nand enjoy! Store in food safe plastic bags in airtight
\ncontainers in fridge up to 5 days, or freeze up to one
\nmonth. Defrost and reheat in toaster oven or microwave.
\n<\/span><\/p>\n

Using a mold, turn out cooled muffins upside down to<\/span>
\nemphasize the shape.<\/span><\/p>\n

Recipe Inspired by: Alison Andrews
\nlovingitvegan.com\/vegan-
\nblueberry-muffins\/<\/em>\u00a0<\/a><\/span>
\nand Adapted adapted to our GF needs.<\/span><\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

QUICK *VEGAN CREAM CHEESE FROSTING RECIPE<\/span><\/strong><\/h5>\n

Nut Free, Soy Free, Vegan Cream Cheese Frosting
\nCan be sweetened with teaspoons of powdered
\ncoconut sugar to taste.<\/span><\/strong><\/p>\n

Ingredients<\/span><\/strong>
\n1 (14oz.) can\u00a0<\/span><\/strong>fat unsweetened coconut milk
\n<\/span><\/strong>refrigerated overnight<\/span><\/strong>
\n1\/2 tsp teaspoons fresh squeezed lemon juice<\/span><\/strong>
\npinch sea salt<\/span><\/strong>
\n4 tsp nutritional yeast (optional, gives it a savory flavor)<\/span><\/strong><\/p>\n

Directions<\/span><\/strong>
\nCarefully open the refrigerated coconut milk or cream
\nand <\/span><\/strong>spoon only the coconut solids at the top into a
\nmedium mixing bowl.<\/span><\/strong>
\n(Save the liquid for smoothies!)<\/span><\/strong>
\nUsing an electric mixer, beat in the lemon juice and sea salt <\/span><\/strong>
\nand nutritional yeast (if using) until smooth and creamy.<\/span><\/strong><\/p>\n

Refrigerate until firm<\/span><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

++++++++++++++++++++++++++++++++++++++++++++
\n<\/strong>
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This is our #1 favorite gluten-free vegan muffin recipe. It’s egg-free, no sweetener needed and banana-based. It’s a quick and easy batter that comes out perfect every time! Make it a Chocolate Chip or a Berry Muffin. Cook Time: 30 mins Yield: 12 large or […]<\/p>\n","protected":false},"author":1,"featured_media":7667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,232,233,94,63,45,74,469,490],"tags":[191,192,23,29,22,46,504,48,162,82,28,144,51],"class_list":["post-7767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls","category-breads-rolls-2","category-breakfast","category-dairy-free","category-gluten-free","category-kosher-pareve","category-muffins","category-vegan-2","tag-blueberry-muffins","tag-chocolate-chip-muffins","tag-dairy-free","tag-easy","tag-flour-free","tag-gluten-free","tag-no-sweetener-needed","tag-non-dairy","tag-oat-flour","tag-pareve","tag-quick","tag-recipe","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/7767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=7767"}],"version-history":[{"count":64,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/7767\/revisions"}],"predecessor-version":[{"id":8299,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/7767\/revisions\/8299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/7667"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=7767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=7767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=7767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}