I find I have so much more energy and patience after giving up gluten and refined sugar, but I was missing eating things like muffins. So I made up a recipe! Apple oatmeal raisin muffins, based on what I had in the kitchen.
They came out so tasty, my family is asking to eat them instead of the regular wheat muffins. We’ve started making these as a regular staple in our kitchen.
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1 cup soy milk
- 2 Tbsp ground flax seeds
- 1/3 cup melted vegan butter (like Miyoko’s)
- 1 apple, grated, with skin
- 1 1/4 cup gluten-free oat flour, chick pea flour, or gluten-free flour blend (like Bob’s Red Mill)
- 1/3 cup almond flour
- 1/3 cup buckwheat flour
- 2 1/2 tsp baking power
- 1/2 tsp salt
- 1 cup gluten-free rolled oats
- 1 1/4 cup raisins
In a small bowl, mix the wet ingredients: vanilla, maple syrup, soy milk, flax seeds, melted vegan butter, and grated apple. Let it sit for 5 minutes so the flax seeds soak up some of the liquid.
In a large bowl, mix the dry ingredients: gluten-free flour, almond flour, buckwheat flour, baking powder, salt, rolled oats, and raisins.
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful to not overmix.
Spoon the batter into 12 muffins cups (I used silicone wrappers but you could use paper in a muffin tin instead), then bake at 375F for 18-22 minutes, until a knife inserted into a muffin comes out clean. Remove from the oven, let them sit in the tin for 5 minutes, then cool the muffins on a wire rack. Enjoy!
“What you get by achieving your goals is not as important as what you become by achieving your goals.” — Henry David Thoreau
May you become everything you want. And may you realize that you have already become everything you need.