OMG I made muffins and they are AMAZING!!!! Ok… not to sound too cocky. But you have to understand that I am normally a complete & utter failure when it comes to baking. Ask my kitchen! It can regal you with tales of meltdowns and tears over wasted ingredients and inedible baked goods. Maybe I should call them baked bads. But check these out!
I have never been much of a baker. It is just not my strength. I struggled through early adulthood not being able to figure out this baking stuff. I finally got a wee bit comfy with making easy-peasy banana bread right before going vegan. It took 2+ years to feel mildly comfortable with my vegan baking (and it was usually a failure…). After going gluten free a couple of years ago, I had basically given up on baking. I could barely bake with normal flour, let alone trying to sub in different stuff (even all purpose gf flour…). I tend to stick to raw desserts – I am comfortable with them, can wing just about anything and it always works out and tastes good. My baking is always dry or flat or tastes awful haha.
These actually rose. And were rich & moist and awesome. I actually eyed them suspiciously as I took them out of the oven thinking they were too pretty to taste good…
I have *never* made muffins this good before. Ever. And I’m super excited to share this gluten-free & soy-free recipe with you =)
**Currently rhubarb & peaches are in season so this works out well, but try subbing in your favourite fruit
Banana Rhubarb Peach Muffins (makes 12 medium muffins or 10 large ones)
1 1/2 cups brown rice flour
3/4 cup chickpea/fava flour
1/2 cup coconut sugar
1 tsp each of baking soda & powder
1 tsp each of salt & cinnamon
1/4 tsp of nutmeg
2 super ripe bananas, mashed
3/4 cup of almond milk
1/2 cup of maple syrup
2 tbsp each apple sauce & liquid coco oil
1 tbsp ground flax seed
1 tsp vanilla
1/2 cup of rhubarb, sliced (add 1/2 tsp of coconut sugar and a squeeze of fresh lemon juice)
1/2 cup of diced peaches
Preheat the oven to 375. Start by slicing your rhubarb, put it in a bowl and add the 1/2 tsp of coconut sugar & lemon juice.
Combine your dry ingredients (flours, sugar, baking powder & soda and spices) in a small mixing bowl. In a medium mixing bowl, combine your wet ingredients (mashed banana, almond milk, maple syrup, apple sauce, oil, vanilla and the flax seed) and whisk. Combine these two in one, large mixing bowl and stir until just mixed. Add your prepared rhubarb and diced peach and mix it up.
Scoop your batter into 12 muffin liners, throw them in the oven and bake for 25 minutes.
If you are lucky enough to have someone make a makeshift breakfast nook for you – enjoy these delicious muffins in your cute breakfast nook on a cloudy Sunday morning =)
Perfect way to start the day…
This recipe is being shared with my favourite bloghops: Healthy Vegan Fridays & Virtual Vegan Linky Potluck