Gluten free Vegan Muffins
Gingerbread muffins are perfect as a breakfast treat or healthy(ish) snack. This vegan muffin recipe can get very hot during baking, so make sure to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and taste best once they’ve cooled and set a bit. While you don’t have to wait, they do reach peak scrumptiousness after around 30 minutes of resting.
These delicious ginger muffins are vegan, gluten-free and nut-free, so their moist, warm flavour can be enjoyed by most. They’re also completely devoid of soy, so those sensitive to soya products needn’t worry either!
- 250ml canola oil
- 250ml plus 2 tablespoons light agave nectar
- 375ml unsweetened applesauce
- 1 tablespoon ground ginger
- 1/2 teaspoon salt
- 360g Basic Gluten-Free Flour Mix
- 3/4 teaspoon xanthan gum
- 1 & 1/2 teaspoons baking soda
- 200g plus 2 tablespoons raisins or currants
- Preheat the oven on gas mark 4, then line a cupcake tray with 12 cake cases.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, by mixing on medium speed for roughly 20 seconds.
- Add the applesauce and ginger and mix for about 20 seconds.
- In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
- Add the dry ingredients to the wet and mix until just combined.
- Turn off the mixer and fold in the raisins.
- Fill the liners to the rim with batter.
- Bake in the centre of the oven for 40 minutes, or until golden brown. Rotate the pan halfway through.
- Let them cool in the pan for 5 minutes before transferring to a cooling rack. Let cool for at least 30 minutes before eating.