Gluten-Free Vegan Eggnog Muffins

So last week, Shirley @ gluten-free easily shared a gluten-free eggnog muffins recipe on Facebook from the What the Fork blog that totally caught my eye. They looked incredible {and if it weren't for the eggs and traditional eggnog in the recipe, I would have made them right there and then!}. What got my attention the most is the sudden realization that eggnog has been missing in my life for a few years too many since going dairy and egg-free! So I set out to explore my options.

First milestone: making an Audrey-approved eggnog. Status: done! {see my simple dairy-free, egg-free eggnog recipe}. And it was so easy and delicious that I don't think I'll ever go back to the regular stuff even if I could tolerate it! {Who needs to spend all that time cooking when you can whip up a tasty batch in just minutes, right? ;) }.

My next task: making me some gluten-free vegan eggnog muffins! Status: success! These muffins were so scrumptious they didn't even make it past day 2 around here! And they're dairy-free, egg-free, gluten-free, and refined sugar-free, and you wouldn't even know it. They were absolutely lovely for breakfast the next day {the few that survived the night, that is ;) }.

Gluten-Free Vegan Eggnog Muffins

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• Author: Audrey @ Unconventional Baker
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Muffins
• Method: Baked
• Cuisine: Dessert

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Description

This recipe is an adaptation of my Gluten-Free Vegan Cranberry Walnut Muffins recipe, which was originally adapted from Veganish.

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Ingredients

Dry:

• 1 ½ cups gluten-free flour blend (I used Pamela's Artisan Flour Blend)(Make your own by combining ⅔ cup brown rice flour, ⅔ cup tapioca starch, 6 tablespoon sweet rice flour, ½ teaspoon guar gum)
• 1 tsp baking soda
• ½ tsp {GF} baking powder
• ¼ tsp salt

Wet:

• 1 cup of this Simple Dairy-Free, Egg-Free Eggnog
• ½ cup liquid sweetener (I used maple syrup)
• 3 tbsp oil
• 1 tsp vanilla extract
• 2 tbsp ground flax seeds
• 1 tbsp lemon juice

Glaze:

• ½ cup of this Simple Dairy-Free, Egg-Free Eggnog
• 3 tbsp softened neutral tasting coconut oil (soft, but not hot)
• Some nutmeg for sprinkling on top

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Instructions

1. Preheat oven to 350F. Line a regular size muffin pan with some liners (or oil the pan).
2. Combine dry muffin ingredients. Add in all wet muffin ingredients and mix to combine the mixture.
3. Immediately pour into prepared muffin tins, dividing the batter evenly (Note: this recipe makes 12 small-ish muffins). Bake for 20 minutes, until a toothpick inserted down the center comes out clean. Remove from oven and allow to cool on a rack for at least 10 minutes.
4. While muffins are baking, prepare the glaze by blending glaze ingredients in a blender. Once muffins are cooled, spoon glaze onto the muffins to coat. Sprinkle each muffin with a bit of nutmeg. If you want the glaze to harden a little, stick the glazed muffins in the fridge for 10 minutes. Or enjoy these warm and fresh!

Notes

Store any leftover muffins in the fridge. Or freeze some of the batch for later. The glaze will become more translucent overnight as some of the mixture will be absorbed by the muffins {See last pic above for what they look like the next day} {I can't decide which look I like best to be honest, but if you prefer them to look freshly glazed, store them unglazed and top with eggnog glaze before serving}