Gluten Free Trail Mix Muffins

All photography by August Nyson. See all her beautiful work here
Recipe originally printed in the June '18 edition of Women's Lifestyle Magazine Kalamazoo. Check it out here

Gluten free, Dairy Free, Egg Free, Vegan

Makes 12 large muffins

2 Tbsp ground Flax seed
5 Tbsp cool water
½ Cup non dairy milk
2 tsp apple cider vinegar
1 ripe banana, mashed well
½ Cup unsweetened apple sauce
1 tsp vanilla extract
¼ cup oil (avocado or melted coconut)
1/3 Cup maple syrup
1 ½ tsp baking soda
1 ½ Cups gluten free flour blend
¼ Cup coconut sugar
½ tsp salt
½ tsp baking powder
1 tsp cinnamon

Optional mix in: 1 cup Grain Free Maple Cinnamon Granola, plus more for garnish

1.) Preheat oven to 350 degrees. Coat a large muffin tin with nonstick oil and set aside.
2.) In a small bowl, whisk together ground flax seed and water. Set aside to gel.
3.) In a separate bowl, combine nondairy milk and apple cider vinegar. Set aside to curdle.
4.) In a mixing bowl, mash banana well. Stir in apple sauce, vanilla, oil, and maple syrup. Set aside.
5.) In another small bowl, combine gluten free flour, coconut sugar, salt, baking powder, and cinnamon. Set aside.
6.) Add the gelled flax seed into the banana mixture and mix well to combine.
7.) Add baking soda to the non-dairy milk and vinegar. Whisk together and quickly add to the wet ingredients. Mix well to combine.
8.) Add dry ingredients to wet ingredients and mix together well.
9.) Optional: gently mix in 1 cup of your Grain Free Maple Cinnamon Granola
10.) Scoop batter into muffin pan, filing each cup ¾ of the way.
11.) Add an extra sprinkle of granola on top of each muffin.
12.) Bake for 18-22 minutes, checking for doneness with a toothpick.

13.) Cool 10 minutes before removing from pan


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