Description
The ultimate batter for vegan gluten free muffins! Customize this gluten free vegan muffin batter to your liking with add-ins like chocolate chips and blueberries, lemon zest and so much more.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups gluten free oat flour or homemade oat flour
- 1/2 cup finely ground, blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup water
- 1/2 cup non-dairy milk
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
Add-ins
- 1 to 1 1/2 cups of your favorite add-ins (see post for flavor variations)
Optional Glaze
- 3 tablespoons organic, unrefined confectioners’ sugar*
- 1 teaspoon lemon juice or milk, depending on muffin recipe variation
Instructions
- Before starting, read through the post and select the variation you are making. Adjust the dry ingredients, wet ingredients, add-ins, and toppings as directed in the post.
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in add-ins from the recipe variation you selected earlier.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press toppings into muffin tops.
- Bake for 18-22 minutes. Mine took 20 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Optional Glaze ingredients until thickened. Drizzle muffins. Enjoy! Storing instructions below.
Notes
*You can also add more powdered sugar if you’d like a thicker glaze.
Storing Instructions: Store muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.
To Freeze: Store in an airtight container or bag, unglazed, in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
