Gluten-Free Vegan Cranberry Walnut Muffins

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

{Gluten-Free, Vegan, Refined Sugar-Free}

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

Hope this gluten-free vegan cranberry walnut muffins recipe finds you well! :) This recipe is actually a version of the “Follow Your Heart Muffins” from the wonderful cookbook Veganish by Mielle Chénier-Cowan Rose (see bottom of post for a free giveaway!), and can basically be adapted to be whatever flavor muffin you want. I chose the cranberry walnut combo as it’s one of those things that I deeply associate with this time of the year.

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

The muffins came out wonderful and it’s a recipe I would definitely use as a base for future muffin variations. It’s just the kind of recipe I like — i.e. no fuss, one bowl, easy-peasy. I served them to my husband {who is not gf or vegan, and who is generally grumpy about most gluten-free baked goods} and he said that if I didn’t tell him these were gluten-free he may never have known! To me that says a lot coming from a person who turns up his nose at anything the moment he hears the words “gluten-free” ;) . He’s been eating them for breakfast ever since {which makes me super happy!}.

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

Which brings me to the next point — Veganish: The Omnivore’s Guide to Plant Based Cooking. I received a review copy of this cookbook last week and was eager to give some of the recipes in it a go, especially because Mielle, a trained therapeutic chef, was involved with Cafe Gratitude, a Bay Area restaurant certain friends of mine have been raving about for some time now. According to them, visiting Cafe Gratitude a few years ago was their first experience tasting a vegan dessert that actually tasted good. I haven’t been down to Berkeley in years, and am not sure when I’d have a chance to pay Cafe Gratitude a visit next, so I was naturally then curious to try out Mielle’s recipes as some of the ones given in the book are ones that she says used to be a staple at the Cafe.

I was also intrigued with the overall idea of Veganish because it is a book meant to help people transition into a more plant-based diet, while not necessarily forcing people to change their entire way of eating or viewing food. This intrigued me, as unlike most vegan cookbooks I own, this one also caters to the ordinary folks who are just looking for a diet that’s richer and more vibrant as a result of more plant-based meal options and ideas. I therefore see this as an especially valuable resource for those who cook for others and struggle to find recipes that would please the omnivores and the carnivores in their family or circle of friends alike. The book is filled with simple, yet tasty recipes for breakfasts, lunches, dinners, desserts, sauces, and dressings, and even party snacks. I naturally turned my eye more to the sweets and breakfasts section {hence the muffins}, but I must admit I even found some savory recipes to be delightful {a rare thing, since it’s really hard to get me excited about any kind of savory food}. Note however that not all of the recipes in the book are gluten-free, but most are, and I felt like the selection of gluten-free recipes is worthy enough to be excited about.

If you’re looking for some delicious, nutritious, and not overly-complicated or pricey plant-based meal ideas, or if you know of anyone who would benefit from such a book {a Christmas or Hanukkah present, perhaps? ;) } I definitely recommend giving Veganish a go.

THE GIVEAWAY:

NOTE: This giveaway is now closed. 

I’m giving away one copy of it here on the blog, so if you’re interested in getting a chance to receive a free copy, please help me out by answering the following question in the comments section below: what winter holiday season dessert recipe would you want to see on this blog? Feel free to share more than one suggestion, or come back and add more if you have more ideas. The more, the merrier, and of course that also means more chances you’ll catch my “dessert-brain’s” attention!

The person to get the free copy will be picked by me based on the recipe idea that I’m most excited about making next! Which means that not only will you get the book, but you’ll also be seeing a version of that recipe on the blog in the next few weeks — a double win! ;)

*Giveaway notes: The giveaway will end on Tuesday, December 9th, 2014 at 11:59 PM EST, so all suggestion comments need to be entered in prior to that time. An email will be sent out with an update on who gets the book and the dessert I picked to feature, so be sure to subscribe to the emails here at Gluten-Free Vegan Love to stay in the loop and find out if you’re it! {you can do that at the bottom of this blog}. And don’t forget to leave your email address in the email field when you’re leaving your comment(s) so that I have a way to get in touch with you to get a shipping address if your recipe suggestion is selected.

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

Now how about we get back to those delicious cranberry walnut muffins? ;)

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

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Gluten-Free Vegan Cranberry Walnut Muffins


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 12 muffins

Description

This recipe is provided courtesy of Mielle Chénier-Cowan Rose from her book Veganish, and is based on the Follow Your Heart Muffins recipe. It can be modified into other flavors — see notes at the end of the recipe for more options.


Ingredients

Dry:

  • 1 ½ cups gluten-free flour blend (I used Pamela’s Artisan Flour Blend)(to make your own, I recommend using ⅔ cup brown rice flour, ⅔ cup tapioca starch, 6 tbsp sweet rice flour, ½ tsp guar gum)
  • 1 tsp baking soda
  • ½ tsp {GF} baking powder
  • ¼ tsp salt

Wet:

  • 1 cup water
  • ½ cup liquid sweetener (I used maple syrup)
  • 3 tbsp oil (I used olive oil)
  • 1 tsp vanilla extract
  • 2 tbsp ground flax seeds
  • 1 tbsp lemon juice

My add ins:

  • ½ cup dried cranberries
  • ½ cup chopped walnuts
  • 12 whole walnuts to top each muffin
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350F.
  2. Combine dry ingredients.
  3. Combine wet ingredients.
  4. Stir wet ingredients into dry. Fold in any add-ins. Immediately pour into oiled muffin tins (I used muffin liners instead). Bake for 15-20 minutes (I baked mine for 20), until a toothpick inserted in the middle comes out clean.

Notes

Optional Additions (Suggested by Mielle): ½ cup dried fruit, ½ cup chopped nuts or seeds, 1 tbsp poppy or sesame seeds, 1 tsp citrus zest, 1 tbsp grated fresh ginger, 1 tbsp fresh herbs, ½ cup sauteed savories, such as onions, peppers, corn, etc.

These muffins will store well in an air-tight container for 2-3 days. They freeze well, so freeze any leftovers for later use.

 

Gluten-Free Vegan Cranberry Walnut Muffins {Refined Sugar-Free} + A Giveaway!

Happy Baking and can’t wait to hear your dessert recipe suggestions!

xo Audrey

~~

Disclaimer: This post contains an affiliate link to the flour blend used and the book Veganish.

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