Apple Raisin Oat Muffins – Gluten-Free and Vegan

These should really be called “best muffins ever”. I have a hard time with muffins and quick breads, gluten-free, mainly because of texture. Ummm, not these. Chewy, moist and not crumbly. I’d say as close to perfect as I could get.

The whole eggless aspect was accidental – I had no eggs and I was too lazy to go to the store. And the dairy-free part is because I can’t quite get enough coconut milk lately (the regular milk substitute kind in a carton, not in the can). Up until the cleanse, I would have missed out on how a vegan muffin can really taste great. The use of flax seeds and water as a binding agent still blows my mind – whoever figured that out really is a genius.

I don’t know what else to say about these except that they are fabulous, easy to make, and I had two right out of the oven (my dinner replacement since I’m home alone tonight!). If you are worried about not having almond flour or oat flour, have no fear. Neither did I. I just ground up enough raw almonds in a food processor; ditto for gluten-free oats. I don’t know how other flours would work, but I think the almond meal really helped with moisture and texture. As for the raisins and apples, the additions are limitless. Just add in what you have – nuts, dried fruit, carrots, zucchini, etc.

The pictures show how they almost look like a whole wheat flour based muffin. You see the texture from the oat and almond flours, as well as the flax seeds.

This recipe was adapted from the Gluten Free Goddess website.  She’s got so many fantastic recipes on there – I drool just looking at them. I had to make some changes for altitude, used coconut milk in lieu of water, and rather than using egg replacer, I opted for flax + water. I also changed the fruit, obviously, and added spices. I also reduced the sugar quantity, and honestly, I could have reduced it more. After the cleanse, my sugar tolerance has gone way down, so has nothing to do with the original recipe. I’m sure hers are fabulous as written, and I plan to give them a try one of these days!

Apple Raisin Oat Muffins

Makes 12 muffins

  • 1 1/3 cups almond flour (you can grind raw almonds in a food processor yourself)
  • 1/2 cup oat flour (grind up some gluten-free oats on your own)
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup light brown sugar
  • 2 tbsp almond oil (you can use any oil you want here)
  • 1 tsp organic vanilla
  • 4 tbsp organic ground flax seed meal + 6 tbsp water
  • 3/4 cup unsweetened coconut milk (like SoDelicious brand)
  • 1/2 finely chopped apple (I used a Fuji)
  • handful of raisins (about 1/4 cup or so)
  • 1 tsp cinnamon (I didn’t measure, so this is an estimate and really up to your preference)
  • 1/4 tsp nutmeg (again, didn’t measure so it could have been 1/2 tsp – your preference)

Preheat oven to 400 degrees (375 if at lower altitude) and grease a muffin tin.

Mix flax seed and water. Set aside.

Mix together all the dry ingredients well. Stir in the wet ingredients and flax seed mixture. When incorporated, stir in the apples and raisins.

Spoon into the muffin tins, about 3/4 full. Bake for about 25 minutes (I had to go to 30 min b/c of altitude). When done, place tin on cooling rack for 5 minutes, then pop out each muffin and continue cooling directly on rack. If they stay in the tin they will be soggy. Eat warm or when cooled.

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One Response to “Apple Raisin Oat Muffins – Gluten-Free and Vegan”

  1. Mary Garrard April 12, 2012 at 9:07 AM #

    These are really good! I’ve made them twice now and they turned out great both times. I did use 2 eggs, adjusting the milk accordingly, I reduced the sugar to about 2/3 cup, and I subbed coconut oil. They are definitely on the top of my muffin list now. And healthy too. Thanks!

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