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Apple Spice Muffins (gluten-free, dairy-free, vegan)

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These muffins are especially great with paired with a mug of your favorite tea! These days I add millet to any of my muffin recipes – it just adds the perfect little crunch and completeness to the muffins. If you agree, you can add 1/2 cup uncooked millet to the dry ingredients.

We like these muffins with Bengal Spice or Chai tea...

A nice warming & hearty fall/winter muffin… especially with Bengal Spice or Chai tea…

APPLE SPICE MUFFINS (Gluten-free, Dairy-free, Vegan)

Dry Ingredients

  • 2 ½ cups brown rice flour (or 1 1/2 cups brown rice flour + 1 cup sorghum flour)
  • ½ cup tapioca starch
  • ½ cup cane sugar or coconut sugar (we use Madhava organic coconut sugar from costco)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp xantham gum (optional, but it does help bind ingredients together) (*Check out my post ‘A word about xanthan gum‘ for info & substitutions)
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp each ground ginger, nutmeg, cloves
  • ½ cup uncooked dried millet (optional)

Wet ingredients

  • 1 ¼ cup unsweetened applesauce
  • 1 cup chopped tart apple (peeled or unpeeled) – make it 1 “generous” cup of chopped apple
  • 1 cup vanilla rice or almond milk
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil or organic butter

Preparation

–       Preheat oven to 375 F. Lightly oil muffin tins or line with large paper cups.

–       In a large bowl, combine flour, tapioca starch, sugar, xanthan gum, baking powder, baking soda, & sea salt (and millet, if adding). Mix together well.

–       In a separate bowl, combine applesauce, milk, melted coconut oil & vanilla and mix together well.

–       Pour wet ingredients into dry ingredients and mix together – take caution not to overmix.

–       Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins).

–       Bake at 375 F for about 20-25 mins.

Banana Chocolate Chip Muffins (gluten & dairy free, vegan)

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Yummm fresh out of the oven!

These muffins are delicious as a snack or sweet treat. Investing in good dark chocolate chips is the key ingredient here! We use organic 70% dark chocolate chips from Corn Crib but any dark or semi-sweet chocolate chip will do. 

This recipe was modified from the ‘Banana’Walnut Muffins’ recipe from the awesome “Whole Life Nutrition Cookbook” (see their website for more amazing recipes, health information & information on their cookbooks http://www.nourishingmeals.com).

*Sensitive to corn & want to avoid xanthan gum? Check out the Banana Blueberry Walnut Muffin recipe for substitutions for xanthan gum.

Banana Chocolate Chip Muffins (gluten & dairy free, vegan)
 
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Banana and chocolate chips will always be a classic combination for muffins.
Author:
Recipe type: gluten-free baking
Serves: 12-16 muffins
Ingredients
  • 2 ½ cups brown rice flour
  • ½ cup tapioca starch
  • ¼ cup ­each brown & raw cane sugar
  • 2 tsp baking powder
  • 1 ½ tsp xanthan gum (omit if you are corn-sensitive)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup uncooked millet (optional)
  • 2 cups mashed ripe bananas
  • 1 cup vanilla ‘mylk’ (rice, almond, coconut, hemp, etc), near-room temp
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla
  • 1 ½ cup dark chocolate chips (organic, if possible)
Instructions
  1. Preheat oven to 375 F. Lightly oil muffin tins or line with paper cups.
  2. In a large bowl, combine brown rice flour, tapioca starch, sugar, xanthan gum, baking soda, baking powder & sea salt. Mix together well.
  3. Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups. (*Tip: to prevent coconut oil from clumping, use fresh ripe bananas or if you use frozen bananas, ensure that they are at room temperature.)
  4. Mix melted coconut oil with near-room temperature 'milk', vanilla extract, and mashed bananas.
  5. Pour wet ingredients into dry ingredients bowl and mix together – take caution not to overmix. Fold in chocolate chips & uncooked millet.
  6. Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins). Bake at 375 F for about 20-25 mins.
  7. Gently take muffins out of muffin tin (may need to loosen sides with a knife) and place onto wire rack to cool.

Banana Blueberry Walnut Muffins (gluten & dairy free, vegan)

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I <3 Muffins!

Muffins are a great snack to have around for a quick bite when you’re on-the-go or need a little fuel to get you through the morning or afternoon. These muffins are both moist & hearty with a nice crunch from the walnuts. They are sure to impress the whole household!

A word about ‘xanthan gum’: Xanthan gum is a powder added to gluten-free baking to provide a ‘gluten’ texture to the baked goods. However, many people’s digestive systems do not tolerate this gum well, because it is derived from corn and, well, it is ‘gummy’. So you may want to consider replacing this ingredient with egg, ground flax seed, or ground chia seed. Or, you can omit it in most cookie & muffin recipes and not really notice a different in the texture. But it is best to keep xanthan gum in your gluten-free pancake, cake & bread recipes whenever it is called for.

Substitution for xanthan gum:

1. If you want to add a little fluffiness to any gluten-free recipe, you can always add a whisked egg or two to the wet ingredients. 

2. In a small bowl, add 1 Tbsp ground flax or chia seed with 2 Tbsp hot water. Let sit for 3-5 mins and add to wet ingredients.

Banana Blueberry Walnut Muffins (gluten & dairy free, vegan)
 
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Prep time
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These muffins are a modified version of the classic Banana Chocolate Chip muffins (also gluten and dairy-free!)
Author:
Recipe type: gluten-free baking
Serves: 12-16 muffins
Ingredients
  • 2 ½ cups brown rice flour
  • ½ cup tapioca starch
  • ¼ cup ­each brown & raw cane sugar
  • 2 tsp baking powder
  • 1 ½ tsp xanthan gum (*see the 'A word about xanthan gum' post for substituting xanthan gum)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups mashed ripe bananas
  • 1 cup vanilla ‘mylk’ (rice, almond, coconut, hemp, etc)
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla
  • 1-2 cups frozen or fresh blueberries
  • 1 cup walnut pieces
Instructions
  1. Preheat oven to 375 F. Lightly oil muffin tins or line with paper cups.
  2. In a large bowl, combine brown rice flour, tapioca starch, sugar, xanthan gum, baking soda, baking powder & sea salt. Mix together well.
  3. Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups.
  4. Add melted coconut oil to dry ingredients and stir vigorously until there are several small clumps (it doesn't have to be perfect, it's just one way to avoid the melted coconut oil from clumping when colder ingredients are added).
  5. Mix milk & vanilla into mashed bananas.
  6. Pour wet ingredients into dry ingredients bowl and mix together. Fold in blueberries and walnuts.
  7. Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins). Bake at 375 F for about 20-25 mins.
  8. Gently take muffins out of muffin tin (may need to loosen sides with a knife) and place onto wire rack to cool.
  9. Enjoy!