Who said that we had to stop eating baked goods when we are vegan AND intolerant to gluten? Cooking with food allergies can sometimes be a real challenge. My husband and I have been tested for food intolerances recently. I discovered through this test that my husband is very allergic to eggs and he is also sensitive to gluten. Me, I’m sensitive to oats and almonds, and eggs too. When we reviewed the results, I thought that we would have to give up bakeries for good. However, searching the net, I’ve found a lovely gluten free vegan muffin recipe. I was so happy to see that we could still enjoy some comforting baked goods, and not having to make two different recipes! I’ve edited the recipe a bit to make it completely fat free as well, and they turned out to be delicious.
After a few tweaks, this is what I ended up with:
Ingredients (12 muffins)
– 2 cups brown rice flour
-1/2 tsp baking Soda
– 1/2 tsp salt
– 1/2 cup maple syrup
– 1 apple, cored, seeded and puréed with a blender, or 1/2 cup unsweetened applesauce
– 1 tsp cinnamon
– ¼ tsp of nutmeg
– 1 tbsp pure vanilla extract
– 3 ripe bananas
– Preheat oven to 350°F
– Combine flour, baking soda and salt together
– Mix maple syrup, apple and vanilla together
– Slowly add the dry ingredients to the wet ingredients. Make sure you don’t over mix.
– Mash bananas in a separate bowl with cinnamon and nutmeg
– Fold in mashed bananas into the muffin mixture
– Bake for 25- 30 minutes.
I was amazed to see how they had risen. And the best thing is that not only are they free of common allergens, they are also completely natural and fat-free! The texture might not be exactly like conventional baked muffins, but I lstill loved them!
Photo credit and original recipe at nutritiousfoodie.com