Vegan Apple-Nut Muffins (Gluten Free)

These gluten-free and vegan muffins are moist from applesauce and walnuts, dense from oat flour and millet, and sweet from dates and apples.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 232 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• ½ cup raisins (Optional)
• ⅓ cup water
• ½ cup applesauce
• 1 cup oat flour
• 1 cup soy milk
• ½ cup tapioca flour
• canola oil cooking spray
• 2 tablespoons ground flax seeds
• ¾ cup millet flour
• 14 Medjool dates, pitted and chopped
• 3 small apples, peeled and diced
• 1 cup roughly chopped walnuts (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners; spray liners with cooking spray.

Step 2

Place dates in a bowl; cover with soy milk. Let stand until softened, 10 to 15 minutes.

Step 3

Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.

Step 4

Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well.

Step 5

Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.