Friday, May 8, 2020

Lemon-Berry Vegan, Gluten-Free Muffins

Changing Up the Recipe
These lovely lemon-y gluten-free vegan muffins originate from a perfect blueberry-lemon recipe by my friend, Michelle Blackwood at Healthier Steps.  I had all the ingredients called for in the recipe except for blueberries (but I have a lot of bags of other berries in my freezer).  

This is my second unique muffin recipe in the Covid19 baking season. You can see the recipe for Hemp seed Applesauce muffins here.

The first batch I baked of this recipe were yummy, but because my muffin cups are large, and not the dainty, regular muffin size, instead of a dozen large muffins, I ended up with a dozen muffins that were more like puffy cookies, if you know what I mean.  Muffin tops? It so happens that my hubby and I like a fullsome muffin, one that comes close to popping over the sides, even.  And I know from past recipes, that expanding the recipe x2 usually gives me the muffin we love.

As is often the case, I find a recipe for something that sounds absolutely delicious and what I am looking for, but then discover (1) I don't have all the ingredients, or (2) when I bake up the recipe, I find that I didn't get exactly what I was counting on, or (3) I make an addition or subtraction to the ingredients that changes the recipe's flavour or texture.  When I make enough changes, I publish the recipe and call it my own.  But in this case, Michelle definitely deserves recognition, because her original recipe is gorgeous and perfect.  I am definitely using her recipe as a foundation.

Adds + Subtracts from the original recipe:

The original recipe calls for equal amounts of almond flour, oat flour and rolled oat flakes-- (certified gluten-free if you have celiac disease or are gluten sensitive).  I subbed one-half of the oat flakes with coconut shreds.  I personally love a little coconut in my muffins for the sweetness and subtle coconut flavour.  If you don't like it, just go back to using the rolled oats for the full amount.

I used blackberries instead of the original blueberries.  Blackberries are very flavourful and a wonderful match with the lemony 'batter'.  I suggest you find your fave berry and put it in this recipe.

I love love love lemon flavour and so have begun to bake using Simply Organic Lemon Flavor so I find it unnecessary to use lemon peel (zest) to get the lemon-y flavour I'm looking for.  It is made with two ingredients: organic sunflower oil, and organic lemon flavor.  In this recipe, I use the lemon flavor in lieu of the vanilla called for in the original recipe.  See a recipe for lemony Carrot Soup here.

And, as I said before, I doubled the original recipe, so I also added in about 10-15 minutes on the baking time. This muffin has just the right muffin moistness.

So-- TO MAKE 12 LARGE (not Jumbo) MUFFINS:
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INGREDIENTS:
1/2 cup  water
4 tablespoons ground flax seed
2 cups  almond flour
2 cups  oat flour (I ground my oat flakes up in my vitamix to make flour-- but can be purchased)
1 cup    rolled oats (certified gluten-free if needed)
1 cup    coconut shreds
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup     maple syrup (not maple-flavoured pancake syrup)
2 riped   mashed bananas
4 tablespoons fresh lemon juice
2 teaspoons Simply Organic lemon flavor
2 cups frozen berries, your choice

METHOD:
1. Combine flax seed and water in a medium-size bowl and set aside.
2. Combine and mix together: almond flour, oat flour, rolled oats, baking powder and salt in a large bowl.  
3. Preheat oven to 350 degrees Fahrenheit/ 177 degrees Celsius
4. Mix maple syrup, mashed bananas, lemon juice and lemon flavor in the medium-sized bowl with flax seed and water.
5. Add the wet ingredients to the dry ingredients.
6. Mix until well combined.  
7. Gently add in berries.
8. Spoon into the muffin cups.
9. Bake for 30-40 minutes or until toothpick comes out clean.  Let cool for 15 minutes on rack. Enjoy. These muffins freeze well.

You might also enjoy these carrot cake muffins: (click on the image)

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