Get the Recipe: Gluten-free Vegan Pumpkin Muffins
Super yummy gluten-free vegan pumpkin muffins with chocolate chips, almonds and peanut butter! Fluffy and soft, they are perfect a snack or dessert that's ready in 30 minutes.
Ingredients
- 1 cup gluten-free oat flour
- 1 cup gluten-free flour, self-raising
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 cups coconut sugar
- 1 cup plant based milk
- 1 tbsp apple cider vinegar
- 2/3 cup pumpkin purée
- 2 flax eggs, (1 flax egg = 1 tbsp ground flaxseed and 2 tbsp water, set aside for 10 minutes)
- 1/4 cup smooth peanut butter
- 1/4 cup apple sauce
- 1/2 cup vegan chocolate chips
- 1/3 cup flaked almonds
Equipment
- Conventional oven
- Muffin tray
- Mixing bowl
Instructions
- Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tray.
- Add the gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.
- Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Mix together once again, then finally mix in the dairy-free chocolate chips and flaked almonds.
- Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around 3/4, if using muffin cases).
- Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the centre. Allow to cool for around 10 minutes before removing from the muffin tray and serving.
Video
Notes
- If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.
- If not using self-raising gluten-free flour, add 1/2 tsp more baking soda.
- These pumpkin muffins keep in the fridge, covered or in an airtight container, for 5-6 days. You can also freeze them in a freezer-friendly container for around 2 months.
Calories: 225kcal, Carbohydrates: 39g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Sodium: 202mg, Potassium: 126mg, Fiber: 4g, Sugar: 19g, Vitamin A: 2118IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 2mg