How To Make: The Healthiest Vegan, Plant Based and Gluten Free Muffins

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How to make the most healthiest vegan, plant based and gluten free muffins.
This is my original recipe which I come up after experimenting and perfecting the taste and texture of a vegan, plant based and gluten free muffin.

For Dry Ingredients
1 cup white flour
1/2 cup chickpea flour (you can substitute with cassava flour or gluten free porridge oats blitz in the blender
2 tsp baking powder
1 tsp baking soda / bicarbonate of soda
pinch of salt
a dash of cinnamon powder
1 cup of coconut sugar ( you can also use monkfruit sugar and Date sugar)

For Wet Ingredients
1/2 cup beans ( I use Cannellini beans) or Cooked Lentils
1 cup soya milk (almond, hemp or any plant based milk)
Zest of orange
one freshly squeezed orange juice
1 tsp vanilla extract
1 tbsp peanut butter (optional) you can also use any other butter like almond, pumpkin butter)
1/4 moringa powder (malunggay powder) or green tea
1 tsp maca powder
1/2 tbsp chia seeds, hemp, sunflower and flax seeds (all freshly ground, I use the coffee grinder)
1/3 rapeseed oil
1 overripe banana
2 tbsp apple or pear puree

1. Combine all dry ingredients, set aside
2. Combine all wet ingredients and blend using a hand blender, alternately you can just mush the bananas and everything.
3. Combine the wet and dry ingredients then mix well
4. Bake in the oven at 160-180 degress celcius or 356F for 15 – 18 mins

This is freezer friendly, you can just defrost once you need one.
You can actually eat it straight from the freezer as they don’t really become hard once you freeze it.

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