Fruit and Veggie Muffins, Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: breakfast
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 24
- 1 cup all purpose gluten-free flour
- ½ cup rolled oats
- 2 tbs ground flax seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 2 tbs coconut oil, softened
- ¾ cup non-dairy milk
- 1 small banana, mashed
- 1 tbs maple syrup (add more for sweeter muffins)
- ⅓ cup shredded carrot
- ½ apple, diced
- ½ cup kale, shredded
- handful of chopped walnuts
- Preheat oven to 350°. Grease a mini muffin tin or line it with baking cups.
- In a large bowl, whisk together flour, oats, ground flax seeds, baking powder, baking soda and salt.
- In a small bowl, stir together coconut oil, milk, mashed banana and maple syrup.
- Add contents of small bowl to large. Stir until thoroughly combined. Fold in carrot, apple, kale and walnuts.
- Bake for 18-20 minutes, until edges are lightly golden. Let cool completely before removing from muffin tin.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/01/26/fruit-veggie-muffins-vegan-gluten-free/
3.2.1310