Dreena’s Apple-Hemp Muffins

by Maggie on January 6, 2010

I have been using Dreena Burton’s Vive Le Vegan cookbook for a long time – you should see the state of it!  Oil spills, my notes everywhere, post-its sticking out all over the place, and whole sections hanging out.  Yes, I love Dreena Burton’s cookbook.

I love Vive Le Vegan because it is meant for a family.  So the recipes are kid-tested and efficient!  They’re also super-healthy and quite easy to de-glutenize!

Some of my favourite recipes from this cookbook are her baked goods.  All I have to do is free them of that gluten chain and serve them to my babes (yes, Pete’s a babe too).

I recently tried her Apple Hemp Muffin recipe and had to share it with my lovely, lovely, lovely readers.

I love making mini-muffins for my babes.  I think it’s so cute to see a mini-muffin in their cute little hands.  Mini-muffin trays are perhaps the best invention ever!  Given the choice, Callum would pick a mini-muffin over a regular sized muffin.  Hands down!

I’ve made quite a few changes to Dreena’s recipe since I’ve had to remove the gluten and make it work for us.  However, I still don’t feel comfortable posting the recipe on my blog since it’s from a published cookbook.  But I did find a blogger who posted the recipe so click here to check it out.

What I have included are my modifications so now you can get the ingredients and whip up a batch of these super-healthy, super yummy muffins.  Keep in mind, these are so healthy so don’t serve them to just anyone.  Save these for those in your life who are used to gluten-free and healthy treats.  Don’t take them to the office potluck next week or you just might not get an invite to the next one.

Gluten-Free Apple-Hemp Muffins

Instead of 1 and 1/2 cups of whole-wheat pastry flour I used:

1/2 cup brown rice flour

1/2 cup buckwheat flour

1/2 cup millet flour

Instead of 1 cup of ground oats I used:

1 1/4 cup ground quinoa flakes (I ground them in my food processor) but I have also used 1 cup ground oats.

Instead of 3 1/2 TBSP of canola oil I used:

3 1/2 TBSP melted coconut oil

Other Tips:

When baking mini-muffins I bake at the temperature called for in the recipe but only for 10 minutes.

I used a combination of soy milk and almond milk.

I tried adding some xanthan gum but found the result was way too gummy.

Check out Dreena’s blog. She sometimes shares recipes and you can keep up to date on the release of her newest cookbook.


{ 2 comments… read them below or add one }

kim January 20, 2012 at 2:59 pm

confused…..is there apple in this recipe….i would love to make these but would love to know the measurements of added apple, thanks so much, love your recipes!!:)

Reply

Maggie January 20, 2012 at 3:21 pm

Hi Kim – If you take a look at the post again you’ll see a link to the recipe. It’s a cookbook recipe and I didn’t feel comfortable posting it on my site as I didn’t have the author’s permission. I just noted the gluten-free adaptations. Have fun with the recipe! Thanks for the note.
Maggie

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