That chill in the air and smell of fall has arrived, despite the warmer days we are enjoying in the great NW. Time to start baking again. I thought we would start with muffins. GF and vegan is challenging in the muffin area. They often come out dense and heavy. This is a pretty solid base though. I love the results. Really healthy for muffins also. Low in sugar and fat, they have a really nice, warm flavor and consistency, especially right out of the oven. I use banana (and apple sauce too) to replace the egg. It only makes six so it’s not a huge commitment if you don’t like the results (and will make a great base for a bread pudding). The other piece that I take into consideration is that they are inexpensive to make. GF baking can often break the bank. My man really like them and he doesn’t like muffins usually.
Muffin Base:
1/3 c rice flour (***NOTE you can use all rice flour. It will be tastier, easier and cheaper BUT not as healthy.)
1/3 c almond meal from Trader Joe’s
1/2 c GF oat flour from Bob’s
1/2 c applesauce or any non-cow milk
1 over ripened banana, smooshed
2 Tbl oil
2 Tbl whatever sweetener
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
***NOTE In the the ones photographer below, I added 1/2 c chocolate chips, 1/2 GF oats from Bob’s and 1/2 apple chopped into the batter. I, then, sprinkled some cinnamon and beet sugar over the top before baking.
***NOTE Try whatever in the muffins. Add ground flax, nuts and seeds to increase the protein, fiber and nutrition.
Preheat oven to 425 degrees. Mix all ingredients, oil tin and scoop into 6 larger muffin tins. Bake about 20 minutes. Start checking at 15 minutes though.
Oatmeal Apple Chip Muffins
