Gluten-Free, Sugarless, Vegan Oatmeal-Zucchini (and more) Muffins

Muffins are my latest science project. While some of them have been good, they still were not “perfect”. The main problem was that they were consistently too dry.  Adding oil just made them greasy and heavy and adding water, fruit juice or nut milk made them gooey. Most of them would taste ok on first bite, but would soon turn to sawdust in the back of the mouth.  It seemed that part of the problem was that the batter was too smooth. Which lead me to experiment with Gluten-Free oats.

All the experiments were getting me confused, so I finally sat down and made a spread sheet (Yes, I know how funny that is)!

First I made a column of ingredients. Then in the next column I duplicated a prize winning regular muffin recipe (with eggs, sugar, milk and flour). Next, I created columns for various types of muffin variations: sugar-free, gluten-free,dairy-free and egg-free. I very carefully compared the 5 columns.

Finally, I created my own recipe based on the proportions and the best info for each. Of course I had to add a final tweak to proportions, based on my experience to date. The result pleased me, mightily. But, just to make sure, I have made them a couple of more times  I think this is it!.

  1. Preheat the oven to 400
  2. Get two bowls – one for wet ingredients and one for dry ingredients
    • In the wet bowl start the egg substitute (this is the equivalent of 2 eggs):
      • · Combine 2 Tablespoons of fine ground flax seeds with 6 Tablespoons of water. Let stand for five minutes
  3. While the “eggs” are setting combine all dry ingredients and mix well:
    • 1 cup brown rice flour
    • 1 cup Gluten Free Oats
    • 1-2 Tablespoons spice (cinnamon and pumpkin pie)
    • 1 Tablespoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1/2 teaspoon Sea Salt
    • 2 total cups nuts and dried fruit (you can use any combination; here is mine)
      • 1/4 cup hemp seeds
      • 1/4 cup shredded coconut
      • 1/4 cup chopped pecans
      • 1/4 cup dried blueberries
  4. Add the rest of the wet ingredients to the “egg” mixture:
    • 1/2 cup Trader Joe’s organic fruit preserves (sweetened with grape juice)
    • 1/2 cup nut milk (coconut, almond or hazelnut)
    • 1/4 cup oil (olive, coconut, or grapeseed – use one or combine the three)
    • 1 Tablespoon vanilla
  5. Mix well – you may want to use a hand beater. When will mixed add 2 cups of veggies/fruit (for moisture); any combination should work, this is the one I like best:
    • 1 cup grated zucchini
    • 1/2 cup grated carrot
    • 1/2 cup finely grated or chopped apple or unsweetened apple sauce
  6. Slowly add the dry ingredients into the wet ones, stirring constantly
  7. Spoon the mixture into either non-stick or well-greased muffin pan – use a 10 or 12 muffin configuration
  8. Bake 25 minutes
  9. Remove from oven and turn muffins on to a dry surface to cool.

The only downside to all this is that I gained two pounds over the last three weeks.  The only explanation is all the muffins! Of course, if I had made and eaten them in moderation; like over a couple of month, I probably wouldn’t have gained an ounce! But what fun would that have been???

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
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