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Gluten-Free Vegan Cranberry Walnut 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.

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