Gluten-Free And Vegan Breakfast Muffins

White flour, processed sugars, processed fats, preservatives, high calories … yikes! Store-bought muffins can be a ticking time bomb. Instead, why not bake up a fresh batch of muffins at home — muffins that pack a punch of nutrition and are vegan-friendly and gluten-free.

 

Vegan and Gluten-Free Blueberry Muffins
Prep Time:
15minutes
Cook Time:
25minutes
Total time:
Serves:
12
Instructions
  1. Preheat oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
  2. Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
  3. In a large mixing bowl, place flax eggs, applesauce, almond milk, maple syrup, melted coconut oil, coconut sugar and vanilla; whisk until smooth.
  4. Set aside 1 tablespoon of oat flour. In a medium bowl whisk together remaining oat flour, rolled oats, almond flour, baking powder, baking soda and salt.
  5. Add the dry mix to the wet ingredients and stir to combine. Toss the blueberries in the reserved oat flour and add them to the batter. Stir to combine.
  6. Fill prepared muffin tins and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely before removing from tins. Store in a covered container for several days or freeze individually for longer.
[recipe_share]
Vegan and Gluten-Free Buckwheat Chocolate Chip Banana Muffins
Prep Time:
15minutes
Cook Time:
25minutes
Total time:
Serves:
12
Instructions
  1. Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
  2. Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
  3. In a large mixing bowl place flax eggs, mashed bananas, almond milk, maple syrup, coconut oil and vanilla. Whisk wet ingredients together to combine.
  4. In a medium bowl, whisk together buckwheat flour, cinnamon, baking powder, baking soda, salt and chocolate chips.
  5. Add the dry mix to the wet ingredients and stir to combine.
  6. Fill prepared muffin tins and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely before removing from tins. Store in a covered container for several days or freeze individually for longer.
[recipe_share]

homemade muffins with blueberries closeup

Vegan and Gluten-Free Carrot Nut Muffins
Prep Time:
15minutes
Cook Time:
25minutes
Total time:
Serves:
12
Recipe by:The Alternative Daily
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners or lightly grease with coconut oil.
  2. Prepare flax eggs: Combine flaxseed and water in a dish and stir. Let rest for 5 minutes to thicken.
  3. In a large bowl, mix together the flax eggs, maple syrup, coconut oil and vanilla.
  4. In a medium bowl, mix together almond flour, coconut flour, cinnamon, ginger, nutmeg, baking soda and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated carrots, raisins and pecans.
  6. Fill prepared muffin tins and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool completely before removing from tins. Store in a covered container for several days or freeze individually for longer.
[recipe_share]

 

Enjoy!

 

—Katherine Marko

Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.

Recommended Articles