Gluten-free and vegan muffins
Gluten-free and vegan muffins
Muffinia
10-12
muffiniaWith this basic muffin dough you can make both berry raspberry muffins and wonderfully chocolatey
chocolate muffins! Also try blueberries, white chocolate, nuts or any other
treats for your muffins.
Ingredients
3,5 dl gluten-free oat drink (coffee drinks work best)
1 tbsp apple cider vinegar
4 dl Sorghum flour mixture from Virtasalmi Cereal Product
1 dl Steamed small oat flakes from Virtasalmi Cereal Product
2 dl sugar
2 tsp vanilla sugar
2tspbaking powder
0,5 tl salt
1,5 dl rapeseed oil
150 g Berries such as raspberries for berry muffins
150 g For the chocolate muffins approx. 150 g chocolate, chopped into small pieces
Preparation
- Kuorrute:
- The muffins can be topped with a whipped gluten-free whipped cream or a vegan cream, 200 g dairy-free cream cheese spread, 100 g vegan "butter", 2-3 dl powdered sugar.
- Whisk the icing ingredients until fluffy and allow it to set in the fridge so that it can be piped.
- Preheat the oven to 200°C.
- In a bowl, mix together the oat drink and apple cider vinegar. Let the liquid steep for a few minutes.
- In another bowl, mix the dry ingredients: flour mixture, oat flakes, sugars, baking powder and salt.
- Add the rapeseed oil to the oatmeal mixture and pour the liquids into the dry ingredients.
- Mix the dough until smooth.
- Stir in the berries or chocolate chips. You can also make half berry muffins and half chocolate chip muffins.
- Spoon the muffin batter into large paper cups (American muffin tin), almost full.
- Muffins are best baked in a tin muffin tin. This batter makes about 10-12 muffins.
- Bake the chocolate muffins for about 15-18 minutes depending on the oven and the berry muffins for a little longer, about 20 minutes.
- Let the muffins cool in the pan and frost as you wish or enjoy them as they are!
When you can't use oats, do you replace the oatmeal with the same amount of flour? Or what would be the best substitute for oatmeal?
Hi Susanna,
You can replace the oat flakes with flour, sorghum flour mix, also other flour mixes, rice flour, buckwheat flour etc. I would use less flour than oat flakes. Gradually add flour to the dough to get the right consistency. The psyllium in flour mixtures swells quite quickly.