This is the first time I’ve made this recipe, and I was surprised at how light and fluffy the muffins turned out. If you’ve every tried making a gluten-free, vegan baked goods, then you know the struggle that can be. This recipe, however, is a winner.
I’m still playing with the flavor a bit – truth be told, I’m almost always adjusting my recipes – and I’ll repost this with the updates once I make another batch. For now, these are still worth making as is! Here’s what I used to make these.
- 2 TBSP Flax Seed
- 1/3 cup warm water
- 1 1/2 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1/2 cup organic buckwheat flour
- 1/2 cup oats
- 1 1/2 TBSP baking powder
- 1/2 TBSP Pamela’s Not Xanthan Not Guar Baking Stabilizer
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamon
- 1 1/2 TBSP coconut sugar
- 1 apple, diced
- 1/3 cup fresh cranberries, diced
- 1 1/3 cup vanilla flavored almond milk
- 2 TBSP coconut oil
- 2 TBSP maple syrup
For the glaze:
- 1 cup coconut sugar
- 1 cup fresh cranberries
- 1/4 cup maple syrup
- 1/8 cup whiskey
Preheat your oven to 350 degrees.
Mix the flax seed and warm water in a small bowl and set aside. Stir every minute or so. In a separate bowl, add the gluten-free flour, buckwheat flour, oats, baking powder, baking stabilizer, cinnamon, nutmeg, ginger, cloves, cardamom and coconut sugar. Stir well to combine.
Add in the diced apples and cranberries, stirring for another 30 seconds or so to ensure the fruit is well coated with the dry ingredients. Scoop the dry mixture to the sides of the bowl, creating a well in the middle. Pour the almond milk, coconut oil, maple syrup and the flax seed mixture into the bowl and beat on medium for 1-2 minutes, scraping the sides of the bowl every 30 seconds or so.
Pour the batter into paper or silicone cupcake cups, leaving about 1/2 inch to allow the muffins to rise slightly. Place the trays into the oven and bake for 25-30 minutes. Check to ensure they are done with a toothpick or cake tester stuck into the middle of one of the largest muffins. If it comes out clean, they’re done. Remove from the oven and set aside to cool.
While they are cooling, put all of the ingredients for the glaze into a saucepan over medium heat. Stir often to prevent the sugar from burning. Once the sugar has liquified, reduce the heat and simmer 4-5 minutes or until the mixture has thickened. Pour into a blender and blend on high for 1-2 minutes or until it is as smooth as you can get it.
Pour back into the saucepan and set aside to cool. Finally, spoon some of the glaze onto the muffins, allowing it to drip down the sides. Leave the muffins to rest until you are ready to serve. These keep in the refrigerator for 3-4 days, and can also be stored in the freezer for up to 2 weeks.