Gluten-Free Vegan Banana Applesauce Muffins
Baking gluten-free gets very easy with gluten-free baking mix and these gluten-free, vegan banana muffins is winner taste and texture wise.
Ingredients
Part 1:
- 1 cup gluten-free, all-purpose baking mix
- 2 tablespoons pumpkin seeds, raw
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
PART 2:
- ½ cup unsweetened applesauce
- ¼ cup coconut palm sugar
- 3 tablespoons avocado oil
- 1 tablespoon agave syrup
- 1 banana mashed (about ¾th of a cup)
- ¼ cup almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
SUBSTITUTES:
- gluten-free mix - all-purpose flour
- pumpkin seeds - any other seeds or nuts of your choice
- coconut palm sugar - brown sugar white sugar
- avocado oil - any oil of your choice
- agave syrup - optional see My Notes
- almond milk - any milk of your choice
- apple cider vinegar - white vinegar
Instructions
- Preheat the oven at 400F/200C for 15 minutes. Line 24-cup mini muffin tin with paper liners or grease it lightly with non-stick cooking spray.
- In a large bowl stir together the Part 1 ingredients and set aside.
- In another medium size bowl combine together the Part 2 ingredients. Stir it into the flour mix until just combined.
- Grease a tablespoon with oil. Use it to scoop the batter and fill it in the prepared muffin tins. You can also choose to top the muffins with pumpkin seeds.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 11 minutes.
- Cool it completely on a wire rack before storing it.
Notes
- I got just 21 mini muffins because I did use a lot of batter for each muffin and they raised a lot. So you can definitely get 2 dozen mini muffins if you don't use as much batter as I did.
- Greasing the tablespoon before scooping the dough makes it very easy to fill the muffin tins.
- These muffins were not that sweet and we are totally OK with it. But if you like your muffins sweeter you could add some chocolate chips, dried fruit or increase the quantity of sugar to ½ cup. I have used a tablespoon of agave syrup because I felt that the batter was not sweet at all.
- I wanted to make these muffins nut-free too, so that my son can take it to school. That's why added pumpkin seeds otherwise walnuts or pecans are good options too.
