Jenny’s Gluten Free Vegan Pumpkin Spice Muffins

The second month of school is already in full swing for the boy and the girl. It seems as if the month of September was gone in the blink of an eye. Although, I was able to pull the kids out of school for a nice mini vacation … just the kids and I. Hubby was still away for work during that time period and I thought, what the heck, why not? I think I needed a mental break more than anyone else and so I took the opportunity to go and see my brother and sister-in-law in Bermuda. Yes, I know what your thinking … Bermuda? I must admit it was not only nice to see family, but to spend a week in the humidity and the sun. In my part of the world, fall is in full swing and seeing the leaves falling off the trees is a tad depressing, but having a nice little break in the Bermudian paradise was amazing. And, seeing as my brother is completely gluten free, eating at his home was easy. If any of you have ever travelled with allergies or celiac disease, you know how hard it can be to assure that you’re safe in a new place, but my bro and sis-in-law had everything set up for us and I didn’t have to worry about the kids eating something they shouldn’t. It was truly a relaxing vacation. The first couple of times that hubby and I travelled with the kids, it was a nightmare. Okay, so it wasn’t that bad, but navigating through restaurants while on vacation is always a challenge. Unless it’s a restaurant that specializes in a completely gluten free menu, there’s always a chance of cross contamination. And, honestly, dealing with being glutened is hard enough as an adult, not to mention with two kids. So, generally, in our home city of Saskatoon, we tend to eat at home all the time. From time to time hubby and I will enjoy a dinner out, just ourselves, but that’s a rare occasion. Eating out can be challenging and stressful with the kids. So, getting away for this mini vacation was beautiful. (I’ve got a few tips and tricks for travelling that I will share with you in a later post…)

So, seeing as I’m back in Saskatoon, where fall is in full swing, I came up with these delicious gluten free, vegan pumpkin spice muffins. Nothing makes me enjoy fall more than smelling these muffins baking! This recipe took me a while to get right. Learning to bake with gluten free flours can be a big learning curve. It is sometimes hard to get the liquid to flour ratio correct so you don’t end up with either a dry crumbly mess or a rock hard muffin. Trust me, in my early days of learning to bake gluten free I had a lot of stuff go straight to the garbage … totally inedible. So the lesson is … if at first you don’t succeed, try, try again. It will be worth your time. Also, if it’s a gluten free recipe your using, try to follow the recipe exactly. Don’t make any substitutions, otherwise you might end up with that dry, crumbly mess I was talking about. Also, for this recipe I used canned pumpkin puree. If you choose to use your own homemade pumpkin puree you will have to adjust the other liquids in this recipe. I hope you enjoy these muffins as much as my family loves them.

Gluten Free Vegan Pumpkin Spice Muffins

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Preheat your oven to 350. In a small mixing bowl combine the following and set aside.

1 3/4 cup Jenny’s All Purpose Flour*

3/4 cup potato starch (NOT potato flour!)

1/4 tsp xanthan gum

1/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

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In the bowl of your mixer combine:

1/4  cup + 2 tbsp canola oil

1/3 cup brown sugar, packed

1/2 tsp vanilla

1 cup canned pumpkin (NOT pumpkin pie filling!)

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In a glass measuring cup combine:

1 cup Coconut milk (or your favourite non-dairy milk) + 1/2 tbsp white vinegar

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Next add the dry ingredients to your pumpkin mixture. Mix on low speed adding the coconut milk slowly to your mixer. Mix until well incorporated. Be sure to scrape the sides of the bowl with your spatula to ensure even mixing. You should end up with a muffin batter that looks similar to this.

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Using an ice cream scoop, divide the batter between twelve muffin cups. Fill each well 3/4 full. Bake at 350 for 22 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire wrack. Enjoy!

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These muffins will dry out quickly if left on the counter too long. Store in an air tight container or freeze them immediately after cooling!

Love,

Jenny

Jenny’s All Purpose Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Jenny's Gluten Free Vegan Pumpkin Spice Muffins
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1¾ cup Jenny's All Purpose Flour*
  • ¾ cup potato starch (NOT potato flour!)
  • ¼ tsp xanthan gum
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • ¼ cup + 2 tbsp canola oil
  • ⅓ cup brown sugar, packed
  • ½ tsp vanilla
  • 1 cup canned pumpkin (NOT pumpkin pie filling!)
  • 1 cup Coconut milk (or your favourite non-dairy milk) + ½ tbsp white vinegar
Instructions
  1. Preheat your oven to 350. In a small mixing bowl combine Jenny's All Purpose Flour, potato starch, xanthan gum, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves.
  2. In the bowl of your mixer combine the oil, brown sugar, vanilla and pumpkin puree.
  3. In a glass measuring cup combine the coconut milk and vinegar.
  4. Next add the dry ingredients to your pumpkin mixture. Mix on low speed adding the coconut milk slowly to your mixer. Mix until well incorporated. Be sure to scrape the sides of the bowl with your spatula to ensure even mixing.
  5. Using an ice cream scoop, divide the batter between twelve muffin cups. Fill each well ¾ full. Bake at 350 for 22 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack. Enjoy!
  6. These muffins will dry out quickly if left on the counter too long. Store in an air tight container or freeze them immediately after cooling!

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Jenny’s Gluten Free Vegan Oatmeal Chocolate Chip Muffins

Anyone with kids and allergies knows how difficult it can be to navigate the every day events that others just seem to attend without a thought. For people like me, attending a usual everyday kid event is a lot of work and thought on my part. And, if you don’t have kids with allergies, consider yourself lucky. When a birthday party rolls around for a 5 or 6 year old I spend a couple of days before the event getting things together so Oliver can have a great time and not feel left out. It’s worth it, don’t get me wrong. And, having other parents support Oliver makes all the difference in the world. Like I’ve said before, I never want Oliver to feel left out. I never want him to say, I wish I wasn’t different. I want to just be like everyone else. Maybe I’m naive in thinking that if I do all the leg work to make things normal like the other kids, that we won’t ever have to cross that bridge. But, I like to think that by making sure Oliver has everything the same or similar to what the other kids have, he will never feel left out, and maybe, just maybe, we’ll never have to cross that bridge. So far, I think I’m doing a good job of doing that.

Oliver is just finishing up Kindergarten and the year at school was a success because Oliver’s teacher, Mrs. T., actually asked me about Oliver at the beginning of the school year. She wanted to make sure that she knew what happened to him when he would have something he shouldn’t and we even discussed what could be done to help Oliver so he wouldn’t feel left out. I brought in cupcakes for the staff room freezer, so Oliver could also have a cupcake in the event that someone brought in a treat for the other kids. She also had a stash of GF, CF, nut free cookies and other safe treats in her desk drawer, so Oliver would never feel left out. I even had a few phone calls during the day to ask if he could have this or that. What a great experience for both Oliver and I. Wow. I want to send a big THANK YOU to teachers out there like Mrs. T. who take the time to understand their kids! It really makes parents, like me, feel relief.

Besides school, the hardest part of having an allergic kid has to be birthday parties. He’s at his second birthday party this year. And, so far the experience has been positive. With each party, I have let the Mom’s know about Oliver’s allergies and have asked what they will be serving so I can provide what Oliver needs. Both Mom’s have been super supportive and have given me menu plans and have not included things that they know Oliver can’t have, except for the cake. That’s a tough one, but Oliver always has a GF, CF cupcake from home. And, he never feels left out. Those parents have made sure of that (and me too!). I was nervous with the first birthday party, but as each one passes, I know that Oliver knows what he can and can’t have and I make a clear point of telling the parents the same thing. I’ll tell you if we’ve had success with this birthday party with a later post, but I know that this Mom will make sure that Oliver only has what is safe for him to have. I always find it amazing that other people want to know and understand about Oliver’s allergies. I’ve said in an earlier post that there are some people who don’t believe in what I do with Oliver. I’m not sure if they think I’m crazy or not, but they aren’t interested in knowing what happens with Oliver when he has these foods or what our journey has been like. It’s a tough pill to swallow when someone tells you they don’t care to know, especially when these people are the ones who are supposed to care. But, such is life right? Not everyone will agree with me saying Oliver has allergies to certain foods when he doesn’t go into anaphylactic shock when he’s around these foods. What they don’t see is the delayed response to these foods and how hours and days later, Oliver will have diarrhea, behavioural problems, sometimes vomiting, sleep issues, and the list goes on and on. Not to mention, what about Celiac disease? What if it does turn out to be Celiac disease? Would these people accept it then? But, ultimately, if they don’t care then there’s nothing I can do. That’s how I’ve chosen to deal with people who think I’m crazy or wanting attention. As a parent of an allergic child, you have to find a way to deal with people like that. I’ve got more important issues to deal with. What’s that old saying? Not everyone will understand your journey. That’s fine. It’s not their journey to make sense of. It’s yours. When and if these people want to know … I’ll be here to tell them.

Today’s recipe is a favourite of Oliver’s. He loves chocolate. Have I mentioned that before? I swear, if I could make a kale salad and put chocolate chips on it, he would eat it. I should try that some day. I love these oatmeal chocolate chip muffins. They are a great addition to a morning snack for kids or adults. Now, I know the great debate about GF oats and how some celiacs can’t tolerate them. For us, we can tolerate them without any side effects. But, if you prefer a muffin without GF oats try Jenny’s GF Banana Muffins. They are equally delicious. So, give these a whirl and let me know what you think.

Jenny’s Gluten Free Vegan Oatmeal Chocolate Chip Muffins

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Preheat your oven to 350 F. In the bowl of your mixer combine the following:

1 1/2 cups Jenny’s All Purpose Gluten Free Flour*

1/2 cup potato starch (don’t confuse with potato flour – they are not the same thing!)

3/4 cup certified GF quick oats (I use Only Oats Quick Oat Flakes)

1/4 tsp xanthan gum

1/2 tsp salt

1 tsp baking soda

1/4 cup brown sugar, packed

Mix well.

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Then add the following to the dry ingredients.

1/3 cup canola oil

1 cup rice milk (or your favourite non-dairy milk) + 1/2 tbsp white vinegar

3 medium bananas, mashed

1 tsp vanilla

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Mix well following the additions, scraping the sides of the bowl often to ensure even mixing. Remove the bowl from your mixer and fold in:

1/2 cup Enjoy Life Mini Chips

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Divide the batter among 12 muffin cups. Each muffin well should be about 3/4 full. Bake at 350 F for about 25 minutes or until a toothpick inserted comes out clean.

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Now grab a cup of coffee, your favourite book and enjoy! Or, if you have kids … grab a coffee, your muffin and one for each of the kids! Enjoy!

Love,

Jenny

Jenny's Gluten Free Vegan Oatmeal Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1½ cups Jenny's All Purpose Gluten Free Flour*
  • ½ cup potato starch (don't confuse with potato flour - they are not the same thing!)
  • ¾ cup certified GF quick oats
  • ¼ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ cup brown sugar, packed
  • ⅓ cup canola oil
  • 1 cup rice milk (or your favourite non-dairy milk) + ½ tbsp white vinegar
  • 3 medium bananas, mashed
  • 1 tsp vanilla
Instructions
  1. Preheat your oven to 350 F. Combine the dry ingredients in the bowl of your mixer.
  2. Add the canola oil, rice milk, bananas and vanilla to the dry ingredients. Mix well following the additions, scraping the sides of the bowl often to ensure even mixing.
  3. Remove the bowl from your mixer and fold in chocolate chips.
  4. Divide the batter among 12 muffin cups. Each muffin well should be about ¾ full. Bake at 350 F for about 25 minutes or until a toothpick inserted comes out clean.

*Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 sorghum flour

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Jenny’s Gluten Free Vegan Apple Walnut Muffins

I’m sorry we’ve been apart for so long. It’s terrible how quickly time passes … one day and then another and then a week’s gone by in the blink of an eye. I’ve been busy helping hubby study and prepare for a major opportunity, so that’s why I’ve been away. But, now I’m back and in full swing to boot!

These past couple of weeks I’ve had a lot on my plate and it’s been hard trying to divide my time. Oliver had another hearing test last week and a follow up with his ENT. I had been waiting for that appointment for months. His hearing remains that same in his right ear. It’s moderately severe hearing loss … about 70-80 decibels in all frequencies. I had thought that maybe it was getting slightly better, but all hope was squashed last Thursday. Anyway, so the verdict is a hearing aid in that ear. The left ear remains unaffected and I’m hoping it stays that way. Our ENT remains puzzled as to the cause of his hearing loss. That is the hardest part for me. I keep thinking it would be so nice to know what the cause was, so I could fix it or just to know. I’ve come to terms with the fact that I may never know what caused the hearing loss and in the grand scheme of things … hearing loss is fairly minor compared to what other people deal with in their lives. So, I’m thankful for that. And, Oliver is an amazingly bright boy who never ceases to amaze me … he will adapt. The part that I worry about is the social aspect. Any of you Moms out there know that some kids can be just plain cruel. I’ve dealt with several issues this year as Oliver started kindergarten. I know that I can’t shelter him and if a kid is going to make fun of him for his hearing aid, then they probably would have done it anyway. Isn’t it in every Mom to protect their children? I think so. I’ve talked to Oliver about getting his hearing aid and he seems excited for it. He knows that he can’t hear from his right side and I’m sure that once he gets it, it will be smooth sailing. I’ll keep you posted on how that situation turns out.

On another note, now that Spring has finally sprung, so has the work. Hubby and I accomplished a lot this weekend. The weather was perfect! My garden is planted and I had two very lovely helpers! Oliver and Charlotte were both  fantastic and our little garden will be beautiful. I am excited to have peas, carrots, green beans, yellow beans, onions, romaine lettuce, tomatoes, green and red peppers and potatoes. Once the peas start growing I will have a problems keeping Oliver and Charlotte from eating them right off the plant! They like to raid my garden frequently in the summer. I love growing my own vegetables. It’s so nice to know what’s been put on them … or not put on them. I always have a problem when I go to the grocery store and look at all the vegetables and fruits. I’m always wondering just how much pesticide I will ingest. It’s not a pretty thought, so anything I can do to minimize that, I will. Here’s hoping for a beautiful season of growing!

The last couple of weeks have been busy not only helping hubby with the usual kid stuff, work and well, perfecting these muffins … for you! These Apple Walnut Muffins are beautiful.  They are moist, yet crumbly and so very, very tasty! They won’t last long in your house … so be ready for that! And, as always, they are gluten free, dairy free, soy free and VEGAN! I hope you enjoy!

Jenny’s Gluten Free VEGAN Apple Walnut Muffins

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Preheat your oven to 350 F. In a small mixing bowl combine the following:

2 cups Jenny’s All Purpose Gluten Free Flour *

1/3 cup tapioca starch

1/4 tsp xanthan gum

1/4 tsp salt

1 tsp cinnamon

1 tsp baking powder

1/4 tsp nutmeg

1/2 tsp baking soda

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Mix well and set aside.

In the bowl of your mixer combine:

1/4 cup + 2 tbsp canola oil

1/2 cup brown sugar, packed

2 tsp vanilla

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Add 1/2 the dry ingredients to the brown sugar, oil and vanilla. Mix on low speed until well incorporated. (The mixture will be very dry)

While your mixer is on low speed, add in the following:

1 cup coconut milk (or your favourite non-dairy milk) + 1/2 tbsp vinegar

Once the liquid is well incorporated, add in the other 1/2 of the dry ingredients. Mix on low speed until well incorporated.

Fold in the following using a spatula:

3/4 medium granny smith apple, peeled and diced into small pieces (about 3/4 cup)

1/4 cup chopped walnuts

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Line a 12 muffin cup with paper and fill each well 3/4 full.

DSC_0759Bake at 350 F for 22 minutes or until a toothpick inserted comes out clean. Makes 12 medium muffins.

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There you have it. Enjoy them as a snack, for breakfast or just about anytime you want a delicious treat!

Love,

Jenny

PS They freeze beautifully!

PPS I’m still on my muffin kick … but don’t worry I’ve got other goodies up my sleeve as well!

*Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Jenny's Gluten Free Vegan Apple Walnut Muffins
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Serves: 12
Ingredients
  • 2 cups Jenny's All Purpose Gluten Free Flour *
  • ⅓ cup tapioca starch
  • ¼ tsp xanthan gum
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp nutmeg
  • ½ tsp baking soda
  • ¼ cup + 2 tbsp canola oil
  • ½ cup brown sugar, packed
  • 2 tsp vanilla
  • 1 cup coconut milk (or your favourite non-dairy milk) + ½ tbsp vinegar
  • ¾ medium granny smith apple, peeled and diced into small pieces
  • ¼ cup chopped walnuts
Instructions
  1. In a small bowl combine Jenny's All Purpose Gluten Free Flour, xanthan gum, salt, cinnamon, baking powder, nutmeg,and baking soda. Set aside.
  2. In the bowl of your mixer combine the canola oil, vanilla and brown sugar. Mix well. Add in ½ dry ingredients. Mix on low speed until well incorporated.
  3. To the mixer, add in the the coconut milk + vinegar. Mix well. Add in the remaining dry ingredients and mix until well incorporated.
  4. Fold in the apples and the walnuts.
  5. Line a 12 muffin cup with paper and fill each well ¾ full.
  6. Bake at 350 F for 22 minutes or until a toothpick inserted comes out clean. Makes 12 medium muffins.

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Jenny’s Gluten Free Vegan Berry Muffins

Does anyone else out there believe that mother nature is trying to punish us this year? I guess it could be worse, but winter just won’t leave! It’s still cold out there and downright miserable at times. The snow is gone, but it still feels like winter. I’ve come to the conclusion that spring will never come and we should just start preparing for summer instead. I really hope it warms up soon. I’m looking forward to getting outside to plant my garden and flowers. It’s been too long since I have even thought of gardening! Enough mother nature! Can it! I’m sick of cold! Bring on summer!

On another note, I’m so excited to tell you that Charlotte has gained 5 lbs since her tonsillectomy about 6 weeks ago. She isn’t eating any more than she used to, she’s just sleeping so soundly at night that her little body is growing and growing. I can’t believe how tall she’s grown and how much weight she has put on. I am incredibly happy that she is doing so well. Oliver also seems to be going through a growth spurt. I know this because all of his long sleeve shirts are now mid arm and his pants are too short. I guess when a person gets the right food and proper sleep, your body should just … grow. I remember when the kids were first born I was always worried about whether or not they were gaining enough weight. With both kids I had to supplement them with formula right off the bat. I was trying to nurse them, but because my body wasn’t getting proper nutrition (I was still eating gluten and dairy at the time) my body wasn’t doing what it should. I had a really difficult time trying to nurse them. So, from the get go, I had to weigh them everyday to make sure they were continuing to gain weight. Oliver lost about 15 % of his body weight in the first few days of his life. It was scary. Within a week or two, I weaned both the kids from formula and continued on with breastfeeding as best as I could. Both kids were “skinny minis” for most of their infancy. That’s what hubby and I called them. They were very trim and didn’t have a lot of extra weight. Until I started feeding them solids, and then they began to gain weight slowly. However, both kids tended to be on the small side and didn’t really carry any extra weight around. I believe that it had a lot to do with their bodies not being able to properly absorb the nutrients required for growing. Once Oliver went gluten and dairy free we saw an incredible jump in his weight. He began to put on weight steadily and his body almost had to play catch up for the years that he didn’t gain anything extra. Now, at five, he is still trim and fit, but he’s solid. And, he’s getting taller and taller every time I turn around. Charlotte is exactly the same way. Now that she is sleeping at night, she is growing like crazy. It would be interesting if #3 ever came along to see if there would be a difference in that baby and to see if there would be a difference in my own body. I’m not saying I want to experiment with #3, I’m just saying it would be interesting.

I came up with  this recipe for my lovely Charlotte. She is a muffin freak. She comes by it honestly … so am I. She also loves berries. These muffins are full of raspberries and strawberries. They are her favourite berries. It took me a while to get the  liquid to flour ratio just right. They are delicious and they freeze beautifully. This recipe makes 12 large muffins. And, guess what? They are VEGAN, dairy free, soy free, and gluten free! As always, please leave me a comment or a question. I love to hear from you!

Jenny’s Gluten Free Vegan Berry Muffins

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1/2 cup Earth Balance Soy Free Spread

1/2 cup brown sugar, packed

2 flax eggs (2 tbsp ground flax seed + 6 tbsp water) Here’s a great link on flax eggs for vegan baking. (http://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/)

1 3/4 cups Jenny’s All Purpose Gluten Free Flour*

1/4 cup tapioca starch

1/2 tsp xanthan gum

1/4 tsp salt

2 tsp baking powder

1 tsp cinnamon

2 tsp vanilla

1/2 coconut milk (I use Silk True Coconut)

1/2 cup fresh strawberries, diced

1 cup fresh raspberries, diced

Preheat your oven to 350 F. Line 12 muffin cups with paper liners. Set aside. Prepare your flax eggs and set aside.

In a small bowl combine Jenny’s All Purpose Gluten Free Flour, tapioca starch, xanthan gum, salt, baking powder and cinnamon. Set aside.

In the bowl of your mixer cream the brown sugar and Earth Balance Soy Free Spread.

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Add in your flax eggs and mix until just combined. Next add your dry ingredients to the mixing bowl. Mix until the dry ingredients are well incorporated into the sugar and Earth Balance. Scrape the sides of the bowl often with a spatula to ensure it’s well mixed.

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Next add your vanilla and coconut milk slowly and mix until just combined.DSC_0718

Remove your bowl from the mixer and fold in your berries.

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Divide batter among the 12 muffin cups. Each muffin cup should be 3/4 full. Bake for 22-24 minutes at 350 F or until a tooth pick inserted comes out clean. Remove from oven and place the muffins on a wire rack to cool completely. Wait until muffins are completely cooled to enjoy otherwise they will be a bit gummy! Freeze them or store them in an air tight container in the fridge for a few days. Try and eat just one … I dare you!

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Enjoy!

Love,

Jenny

Jenny's Gluten Free Vegan Berry Muffins
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Serves: 12
Ingredients
  • ½ cup Earth Balance Soy Free Spread
  • ½ cup brown sugar, packed
  • 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water) Here's a great link on flax eggs for vegan baking. (http://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/)
  • 1¾ cups Jenny's All Purpose Gluten Free Flour*
  • ¼ cup tapioca starch
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • ½ coconut milk
  • ½ cup fresh strawberries, diced
  • 1 cup fresh raspberries, diced
Instructions
  1. Preheat your oven to 350 F. Line 12 muffin cups with paper liners. Set aside. Prepare your flax eggs and set aside.
  2. In a small bowl combine Jenny's All Purpose Gluten Free Flour, tapioca starch, xanthan gum, salt, baking powder and cinnamon. Set aside.
  3. In the bowl of your mixer cream the brown sugar and Earth Balance Soy Free Spread.
  4. Add in your flax eggs and mix until just combined. Next add your dry ingredients to the mixing bowl. Mix until the dry ingredients are well incorporated into the sugar and Earth Balance. Scrape the sides of the bowl often with a spatula to ensure it's well mixed.
  5. Next add your vanilla and coconut milk slowly and mix until just combined.
  6. Remove your bowl from the mixer and fold in your berries.
  7. Divide batter among the 12 muffin cups. Each muffin cup should be ¾ full. Bake for 22-24 minutes at 350 F or until a tooth pick inserted comes out clean. Remove from oven and place the muffins on a wire rack to cool completely. Wait until muffins are completely cooled to enjoy! Freeze them or store them in an air tight container in the fridge for a few days.
  8. Enjoy!

* Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 sorghum flour

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Jenny’s GF Banana Muffins

I’ve been on a muffin kick lately. Like I said in an earlier post, I’m not overly picky with GF muffins. They just have to be good … not dry, not cardboard and certainly not tasteless! These muffins are none of those things. But, oh, these muffins are delish! They are the perfect combo of moist and slightly crumbly. But, are they easy to make you ask? You bet they are! They take about 10 minutes to throw together and another 18 minutes to bake and they are worth every minute! Charlotte has eaten a few of these since her tonsils came out last week. I will probably have to wean her from her addiction once she is feeling better. She is doing remarkably well considering she had her surgery less than a week ago. It’s amazing to see how quickly kids recover. Sleeping at night has been a little harder, but I’m sure that she will sleep well after her throat is healed up. I already see a significant difference in how she sleeps. There’s not even a hint of snoring. And, she seems so peaceful when she sleeps, that is until she wakes up in pain from her throat…I’ve been doing my best to keep her comfortable. In the middle of all of this I’ve had a chance to put together this post. Go figure. I think you’ll be pleasantly surprised by how good these muffins are. Oliver loves them as much as Charlotte and they make a great addition to his lunchbox for school. The best part about these muffins? They freeze beautifully! I always double the recipe and freeze them. Then they are ready when you are … or when your little ones are! As always, let me know what you think about these by commenting on my webpage. I would love to hear from you.

Jenny’s GF Banana Muffins

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1/2 cup brown sugar, packed

1 1/2 cups Jenny’s All Purpose Flour blend *

1/2 cup tapioca starch

1/2 tsp xanthan gum

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup canola oil

2 medium bananas, mashed

1 tsp vanilla

1 large egg + 1 tsp white vinegar, beaten

3 tbsp rice milk

1/4 cup Enjoy Life Mini Chips (optional)

Enjoy Life Foods Semi-sweet Mini Chips, 12-count (Grocery)


New From: CDN$ 65.88 In Stock
Used from: Out of Stock

Preheat your oven to 350 F.  Line your muffin tins with paper liners and set aside.

In the bowl of your mixer combine the brown sugar, Jenny’s All Purpose Flour blend, tapioca starch, xanthan gum, baking soda, salt and cinnamon. Mix until well combined.

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In a small mixing bowl, beat the egg and the vinegar and set aside.

DSC_0510Next, mash the bananas (I like to use my hands so I end up with a few bigger chunks of banana) and add to the dry ingredients. Add the oil, vanilla and egg mixture to the dry ingredients as well.

DSC_0511Mix on low speed. Add 3 tbsp rice milk to your batter while the mixer is mixing. If you’ve been slightly heavy handed on your flours, you may need to add another tbsp or so of rice milk. You should end up with a slightly thick batter.

DSC_0512Remember to not over mix, just mix until the wet ingredients have been incorporated into the dry. Fold in your Enjoy Life Mini Chips with a spatula if you desire.

Scoop your batter into your prepared muffin tins. Fill each well about 3/4 full.

DSC_0514Bake at  350 F for about 18 mins, or until a toothpick inserted comes out clean.

DSC_0518Remove from the oven, and cool on a wire rack until completely cooled.

Enjoy!

Love,

 Jenny

Jenny’s GF Banana Muffins
 
Prep time

Cook time

Total time

 

Jenny Beaulieu:
Cuisine: Muffins

Ingredients
  • ½ cup brown sugar, packed
  • 1½ cups Jenny’s All Purpose Flour blend *
  • ½ cup tapioca starch
  • ½ tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ cup canola oil
  • 2 medium bananas, mashed
  • 1 tsp vanilla
  • 1 large egg + 1 tsp white vinegar, beaten
  • 3 tbsp rice milk
  • ¼ cup Enjoy Life Mini Chips (optional)

Instructions
  1. Preheat your oven to 350 F. Line your muffin tins with paper liners and set aside.
  2. In the bowl of your mixer combine the brown sugar, Jenny’s All Purpose Flour blend, tapioca starch, xanthan gum, baking soda, salt and cinnamon. Mix until well combined.
  3. In a small mixing bowl, beat the egg and the vinegar and set aside.
  4. Next, mash the bananas (I like to use my hands so I end up with a few bigger chunks of banana) and add to the dry ingredients. Add the oil, vanilla and egg mixture to the dry ingredients.
  5. Mix on low speed. Add 3 tbsp rice milk to your batter while mixing. (If you’ve been slightly heavy handed on your flours, you may need to add another tbsp or so of rice milk.) You should end up with a slightly thick batter.
  6. Remember to not over mix, just mix until the wet ingredients have been incorporated into the dry. Fold in your Enjoy Life Mini Chips with a spatula if you desire.
  7. Scoop your batter into your prepared muffin tins. Fill each well about ¾ full.
  8. Bake at 350 F for about 18 mins, or until a toothpick inserted comes out clean.
  9. Remove from the oven, and cool on a wire rack until completely cooled.

* Jenny’s All Purpose Flour blend

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Enjoy Life Foods Semi-sweet Mini Chips, 12-count


New From: CDN$ 65.88 In Stock

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