Gluten-Free Vegan Mixed Berry Muffins with Crumble Topping
These muffins taste great and unless you know that they are vegan and gluten free you might not realize its the case. Not 100% diabetic friendly do to the high carb content per serving, but paired with something else for a morning meal (brunch) or as a snack they are not a bad option (I didn’t notice any spike in my levels after eating one).
—Dry—
Teff Flour, 3/4 cup
Millet Flour, 1/4 cup
Sorghum, 1/2 cup
Potato starch, 1/2 cup
Tapioca Starch, 1/2 cup
Xanthan Gum, 1/2 tsp
Baking Powder, 2 tsp
Baking Soda, 1/2 tsp
—Wet—
Becel – Oil, 3/4 cup
Granulated Sugar, 1/2 cup
Honey, 1/2 cup
Vanilla Extract, 2 tsp
Applesauce, unsweetened, 1/2 cup and mix in the Baking Powder, 1/2 tsp
Warm Water, 120 mL
—Frozen Berries—
Great Value Frozen Mixed Berries, 1 cup
—Crumble Topping—
Brown Sugar, 1/3 cup
Rice flour, brown, 2 tbsp
Potato Starch, 2 tbsp
Rice Crispies, 1/4 cup
Cinnamon, ground, 1 tsp
Becel – Oil, 3 tbsp
You will need…
Medium Bowl
Large Bowl
Small Bowls
Measuring Cups
Measuring Spoons
Muffin Tins
Toothpick
Cooking Spray or Paper Liners for Muffin Tins
Hand Electric Mixer (but large stand alone mixer works as well)
Oven set to 350F
1) To start you will need the Medium Bowl into this you will add the first set of ingredients (Teff Flour, Millet Flour, Sorghum, Potato starch, Tapioca Starch, Xanthan Gum, Baking Powder and Baking Soda) and mix them together until well combined, use a whisk to best get everything together (or you can as an alternative use a large zip log bad and shake it all together – though might not do as good as job, but it will work in a pinch).
2) Next you will need the large bowl into this you will now add the second set of ingredients (Becel – Oil, Granulated Sugar, Honey, Vanilla Extract, Applesauce, unsweetened, Baking Powder) save for the water leave that out until you have combined everything else. Make sure you combine the Applesauce and Baking Power in a small bowl before adding them to the mixture, it will froth up this helps with the binding (it acts like an egg in helping to bind things).
3) Now take the dry mix and slowly add it to the wet while mixing it together adding in the warm water as needed until you have a batter that you can still pour but isn’t to runny (should feel like regular muffin mix batter in general, still able to pour it into the muffin tins). Don’t be to worried if you need to use a little extra water or you don’t use all of the water just make sure the water is warm, NOT cold.
4) Next fold into the batter your mixed berries (you can use other types of frozen or even fresh fruit we just use frozen mixed berries because its economical to do so).
5) Let the mix stand as you in the small bowl put together the crumble topping (Brown Sugar, Rice flour, brown, Potato Starch, Rice Crispies, Cinnamon, ground, and Becel – Oil) use a fork to to mix it until it is crumbly in texture (might still have a few lumps thats alright).
6) Place oven rack in the middle of the oven and set oven to 350F
7) Using a spoon, scoop the batter into the muffin tins (or liners) filling as you would any other type of muffin batch, once completed take the crumble topping and add that onto of the batter making sure to cover each top as evenly as possible.
8) You should now have your oven up to temp of 350F, place the muffins on the middle rack and bake for around 30 minutes or until the test stick (toothpick) when inserted in the centre comes out clean.When it comes out clean, remote muffins from oven and set to aside to allow them to cool.
TIPS:
*If you don’t use applesauce a lot to bake with, getting those individual servings of unsweetened applesauce work wonders and last for several months without needing to refrigerate them and one cup happens to be the right amount needed for the recipe (so no wasted applesauce to worry about).
*You can serve these warm with vegan butter or other sides, or even put them in individual sealed baggies once completely cooled and then into a freezer container/bag and freeze for a couple of weeks (wouldn’t go more then a month if possible). When you wish to have one then just take it out pop it in the microwave and defrost and there you have an instant warm muffin perfect for on the go breakfasts or snacks (or put into a lunch box and time lunch comes around it will be thawed and ready to eat).
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Gluten-Free Vegan Berry Muffins still in the tins with Crumble topping
Nutrition Facts
Servings Per Recipe: 18
Serving Size: 1 serving*
Amount Per Serving
Calories 241.3
Total Fat 11.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 5.7 g
Cholesterol 0.0 mg
Sodium 110.6 mg
Potassium 49.3 mg
Total Carbohydrate 35.3 g
Dietary Fiber 1.3 g
Sugars 22.1 g
Protein 1.4 g
Vitamin A 0.5 %
Vitamin B-12 0.4 %
Vitamin B-6 1.0 %
Vitamin C 3.4 %
Vitamin D 0.2 %
Vitamin E 38.3 %
Calcium 5.9 %
Copper 0.9 %
Folate 0.9 %
Iron 5.1 %
Magnesium 1.0 %
Manganese 4.0 %
Niacin 1.3 %
Pantothenic Acid 0.3 %
Phosphorus 2.9 %
Riboflavin 1.0 %
Selenium 0.3 %
Thiamin 1.3 %
Zinc 0.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Values are approximate since not all values are listed on ingredients so might actually be higher in some nutrients then indicated here.