Saturday, December 01, 2012

gluten-free vegan applesauce muffins

Warming, autumnal applesauce muffins that just happen to be gluten-free, vegan  and delicious

Thankfully, I don't have gluten issues. Some of my friends do, plus I think we consume way too much wheat in this country [Ever notice that GMO is OMG, backwards?]. This said, I try to work more wheat-free grains and flours into my diet. Since I'm a gluten-free baking novice, I get a giggly GF-newbie thrill whenever one of my new recipes really sings. This easy weekend breakfast muffin is one of them – miraculously moist and light. These muffins pair perfectly with your morning coffee or tea, and they make great lunchbox snacks.

Gluten-Free, Vegan Applesauce Muffins

  • 1 1/2 cups gluten-free flour [I used Bob's Red Mill Gluten Free All Purpose Baking Flour]
  • 1/4 cup rolled oats
  • 1/2 tsp xanthan gum
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 cup brown sugar, packed
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 3 T canola oil
  • 1/2 cup apple juice
  • 1/2 cup applesauce
Makes 12 muffins

Preheat oven to 350 degrees.

Line muffin tins with baking cups or spray with cooking spray.

Mix dry ingredients in a large bowl.

Mix wet ingredients in a medium bowl, then add to the dry ingredients and stir until just mixed. Do not over-stir [unless you want chewy muffins].

Bake for about 20 minutes or until a cake tester inserted in a muffin comes out clean.

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10 comments:

Mattheworbit said...

Yum! GF baking is definitely an art!! I find that the mix of flours I use for one thing doesn't work in other things.. but it's worth the trouble.

These look really good - I can imagine the oats working with the cinnamon and brown sugar beautifully.

Just something to flag - in Aus (not sure if same in USA), 99% of GF people won't/can't eat oats, which makes things tricky, as oat flour is pretty darn amazing! Certainly adds a new level of complexity..

Joey said...

I've not tried GF baking - I can just about muster the non-GF kind at the moment, and know absolutely nothing about what flours work where! I've got a couple of GF friends though and I'd love to give it a go. You make it all look so easy with this recipe!

Celine said...

I'm not a pro at GF baking either, I've had failures too massive to feel comfortable giving it more gos. But I must admit I always feel better when I make an effort to eat more GF foods; what a conundrum. Also, your muffins look mighty scrumptious. I hope you had a relaxing weekend!

urban vegan said...

Hi Matt. Yes, I know but I like to give people the benefit of the doubt and assume that someone who is GF knows this already and that they should purchase GF oats-- and GF everything practically. So many items are contaminated with gluten--even many cosmetics.

At the very, very worst, even if ones uses 2T of contaminated oats, they are "mostly gluten-free."

Hannah said...

I'm still not particularly skilled or experienced at gluten-free baking, so muffins are absolute gems. They're a great example of treat that you'd never guess excludes wheat (or dairy or eggs, for that matter) by sight.

Brian McCarthy said...

Delicious! I tried the recipe this morning (minus the xanthan gum)and it worked great!

Anonymous said...

Canola oil is GMO, it would be safer to use coconut oil, olive oil shouldn't be heated too high.
Wonderful muffins, thank.

Anonymous said...

Make sure that you buy GMO free xanthan gum at a health food store, this is
very often a GMO product.

urban vegan said...

I'm so glad you liked it, Brian!

Anonymous said...

I made these w/o gum and with oat bran instead of rolled oats. They were delicious. Thank you.