Gluten-Free Mixed Fruit And Nut Muffins
These moist and fluffy gluten-free mixed fruit and nut muffins are the perfect healthy breakfast recipe. They are full of flavor, protein, and fiber to help keep you full all morning long. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.
Equipment
Ingredients
Dry Ingredients
- 1 cup maple crystals
- 2 cups oat flour
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 tablespoon ground flax seed
- ⅓ cup raw pumpkin seeds
- ⅓ cup raw hazelnuts
- ½ cup dried blueberries
Wet Ingredients:
- ¼ cup vegan yogurt
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 6 tablespoon water
Instructions
- In a small bowl mix together the ground flax seed and the water and set aside for 10 minutes.
- Combine all the wet ingredients (including the flax egg) together in a large bowl and mix until smooth.
- Add all the dry ingredients except the fruit and nuts to the wet ingredients and mix until a smooth muffin batter has formed.
- Add the pumpkin seeds, hazelnuts, and blueberries to the batter and mix.
- Line a muffin tin with muffin liners and preheat the oven to 350.
- Use an ice cream scoop to scoop the muffin batter into the lined muffin tin.
- Once the oven temperature has reached 350, place the muffin tin into the oven and bake for 25 minutes, or until the tops are golden brown or you can stick a toothpick in the center of the muffins and it will come out clean.
- Remove from heat and place the muffins on a wire rack to cool for 5-10 minutes before serving.
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