Growing up I never ate muffins. They just weren’t my thing, or maybe it’s because we never had them at home. Back then muffins were full of fat and much more like a cupcake than a healthy way to start the day.
It wasn’t until I went West to find myself, I mean to go to Teacher’s College, that I fell in love with muffins.
I used to be a Tim Horton’s LOVER (who wasn’t at some point in their uneducated coffee lives?) and I was so terribly sad to discover that Vancouver, and most of the West Coast, had not yet caught onto the Tim Horton’s love affair (come to think of it, they probably were too refined for Timmie’s because there was no shortage of Starbucks).
One day as I was wandering the rainy city, I fell upon a Tim Horton’s in a gas station. I was so incredibly happy that I completely overlooked the fact that I was buying my coffee from a stinky gas station!
It was then that I fell head over heels in love with the low-fat raspberry muffin (and a large double milk-double sweetener – oh coffee and aspartame gods, please forgive me now). Every day I stopped at Granville and Broadway for my coffee and a muffin. Thinking back, I want to kick myself. There were so many little cafes and coffee shops and I went to a Timmies in a gas station.
Ya can take the girl outta Ontario, but ya just can’t take the Ontario outta the girl.
And so began my on and off again affair with muffins. The love has come back in a raging way since Mr. Callum has joined us. It actually kind of surprises me that this is my first muffin post. I’ve been gluten-freeing muffins since the early days, since the B.K.A days (before Kitchen Aid Days).
This recipe is one of our faves. As a lover of baked goods I enjoy the cinnamon-muffin yumminess. As a lover of a man with Celiac I enjoy baking him a fresh, moist muffin to enjoy with his double espresso. As a mom I enjoy watching my babes eat a muffin with carrots/zucchini/apple or whatever suits our fancy. As a daughter I love it when my mom says, “Oh my goodness, these are good. Are they really gluten-free?”.
I hope you’ll try these; they’re low-fat, vegan, and of course gluten-free. And don’t worry, there will be many more muffin recipes to come.
Preheat your oven to 350 degrees. Grease your muffin pan. I use a mini-muffin pan since I’m making them for mini-hands. Besides, it’s easier to lose track of how many mini-muffins you’ve had. Less guilt weighing on your shoulders. And mini-muffins are so easy to grab on the go! No one will ever know you stuffed two in your mouth in the kitchen…hee hee.
3 tsp of egg replacer in 6 tbsp of warm water. Mix until replacer is dissolved.
1 cup of cane sugar
1/2 cup of agave (of 1 and 1/2 cups of cane sugar and no agave)
1/4 cup of apple sauce
1/4 cup of olive oil or canola (I think I’ll try coconut oil next time a la Babycakes)
3 tsp of vanilla
3 cups of an all-purpose gluten-free mix (see my choice below)
1 tsp of salt
1 tsp of baking soda
1/2 tsp of baking powder
2 tsp of cinnamon (you could use some nutmeg but I do not like it in the least)
2 cups of grated carrot or zucchini or apple (or a mixture)
Mix the egg replacer solution with the cane sugar and agave. Add in the apple sauce, oil, and vanilla. Mix well. In separate bowl, combine the dry ingredients. I always use a fork to do this. Make sure your ingredients are well combined. Add dry ingredients to the wet ingredients and mix just until combined. Fold in carrots or zucchini or apple. Fill mini-muffin pans 3/4 full (same with regular sized muffin pans).
Bake at 350 degrees for 10 minutes (15-20 if using regular sized muffin pans). Makes 24 muffins. I always make half of the batch (approximately 3 mini-muffin pans) and then freeze the rest of the batter for future use (best used to impress sleep-over guests).
I usually use Karina’s Sorghum Mix for this recipe. Though if I already had another one prepared I would just go ahead and use it up. In a pinch, I’ve even used 3 cups of brown rice flour. They’ll be a little grainy but they’re still pretty darn yummers.