I originally wrote a recipe for gluten free muffins before I also went egg free. You can see that version here.
However, now that I can’t have eggs either, I have been experimenting with the best modifications to make my original recipe gluten free and vegan.
The last batch was pretty good and got approvals, but this batch was simply amazing! So, so delicious. These gluten free muffins are moist and filling – and there isn’t any processed sugar in them either!
They make a great breakfast if you need to grab something quick, or a filling afternoon snack.
There are plenty of ways you can make substitutions as well – you can swap some of the flours, swap the pumpkin for shredded apple or use your favorite nuts. Enjoy!
Gluten Free Vegan Pumpkin Muffin Recipe
Ingredients
- ¾ cups almond flour (almond meal)
- ¾ cup fresh ground brown rice flour
- 2 tablespoons fresh ground teff flour
- ¾ cup smooshed organic banana
- 1 cup pumpkin puree
- 1 tablespoon flax meal
- 3 tablespoon filtered water
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/3 cup Grade B maple syrup
- 1 teaspoon organic vanilla extract
- 1/8 teaspoon sea salt
- ½ cup sliced almonds
Directions
- Preheat your oven to 350° F.
- Grind your flours fresh.
- Mix all dry ingredients in one bowl.
- Mix all wet ingredients in another bowl.
- Combine the wet and dry ingredients.
- Grease a muffin pan (I use palm shortening).
- Fill the muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes, then remove to a cooling rack.
- Serve immediately or store in an airtight container. Enjoy!
