Do you ever find yourself with several jars or packages that are nearly finished and taking up valuable space in your cupboard?
Last week, I realized that I had about five crumpled, rolled-up packages of gluten-free flours in my pantry. I wanted to use them, so I figured muffins were a good way to do it. I reached for my measuring cup and tossed in the dregs of coconut flour, quinoa flour, amaranth flour, buckwheat flour and millet flour. Then I added some sorghum and tapioca flours to round out the clan.
I probably added in about a quarter cup of each, but I’m not entirely sure. In any case, I doubt you’ll go wrong by mixing a bunch of gluten-free flours together. Just pick your favourites, and add in a more delicate flour like tapioca or arrowroot to lighten things up.
I loved these muffins! They were tender, fragrant, gently spiced, with the perfect amount of sweetness. This was my first time baking with coconut yogurt and I was happy with the results. If you can’t find it, use coconut milk instead.
Now if you’ll excuse me, I’m off to eat another muffin.
Vegan Carrot Spice Muffins
From Oh She Glows
1 ¾ cup gluten-free flour mix
¼ cup coconut sugar
1 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
½ tsp salt
1/3 cup + 2 tbsp pure maple syrup
1/3 cup unsweetened applesauce
½ cup coconut yogurt, or coconut milk
½ cup water
1 ½ tsp pure vanilla extract
1 ½ cups grated carrots (about 3 small-medium carrots)
½ cup raisins
1/3 cup chopped walnuts
Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut yogurt, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be thick.
Fold in the carrots, raisins and walnuts. Scoop batter into a 12-cup muffin pan greased with coconut oil or lined with muffin liners, filling batter to the top. Bake for about 18 minutes at 400 degrees F until a toothpick comes out clean. Allow to cool for about 10 minutes.