I have a major sweet tooth so it’s awesome to know I can still enjoy a daily sweet treat that is both vegan and gluten-free.
I love this simple recipe and recommend making mini muffins for portion control. They are half the size of a regular muffin so you will satisfy your craving with half the calories. You can have one muffin for breakfast with your tea or coffee or as a dessert.
Plus, kids love them!
Makes about 2 dozen mini muffins
Wet Mix Ingredients:
1 1/2 cup canned pumpkin
1/2 cup maple syrup (or agave)
1/2 cup applesauce
1/4 cup melted coconut oil or other oil
1/4 cup coconut sugar (or other granulated sugar)
1/4 cup chia meal
1 teaspoon cinnamon
1 teaspoon apple cider vinegar
1 1/2 cup gluten free oat flour (make you own by whirring rolled oats in a spice/coffee grinder)
1/2 cup sorghum flour (millet or brown rice would work too)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup rice milk chocolate chips or other dairy-free chocolate chips
- Preheat oven to 350 degrees, use muffin tray liners or non-sticking spray on the muffin pan
- Mix the wet mix ingredients together in your Vitamix or other blender
- Place the dry mix ingredients, in order, on top of the wet mix. Gently whisk the dry ingredients a bit and then stir vigorously to blend well.
- Pour into your muffin tins.
- Bake for 18-22 minutes or until you can poke the muffin with a toothpick and have it come out clean.