As a family, we have a tricky list of foods we need to avoid (see my post The Sickly Child), which includes eggs, dairy and gluten. This is NOT a good combination if one is trying to make muffins or cake!
I’m all up for experimenting in the kitchen (much to the kids disgust at times) and the results haven’t been too pretty to date on the muffin front: horrid oily hard things that taste indescribably awful.
With the little one’s birthday coming up I’ve had to pull myself together and conquer ‘the problem’. I found this amazing recipe by Joanne Chang from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories. These are vegan, (I make them gluten free and soya free) and actually truly delicious! Properly delicious!
What You Need:
- 2-2/3 cups all-purpose flour (I use gluten free self-rising)
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup granulated sugar
- 3/4 cup plus 2 Tbs. vegetable oil, such as canola
- 1-1/3 cups plain soya or hemp milk if you need to be soya free
- 2 Tbs. distilled white or cider vinegar
- 1 Tbs. vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries
What You Do:
- Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.
- In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.
- Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.
- Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle.
- Let the muffins cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.
Do try them – you won’t be disappointed!
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If you enjoyed this recipe and would like to see more, please look in our Free From Recipes.
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These look delicious, love a vegan, gluten free cake. Thanks for linking up to #tastytuesdays x
They’re a life saver for our little one with birthday parties and nursery – I keep some in the freezer and pull one out as I have to! Thank you so much for hosting #tastytuesdays 🙂
These muffins sound amazing – and I have a mama who has a little guy who can’t eat any gluten, dairy or eggs..I’ll have to give her this recipe to try out. She’ll be so happy!
#TastyTuesdays
.:Marta:.
Oh please do – it really does work well. Emma Amoscato@FreeFromFarm has a great recipe for carrot cake that would work for him too…
These look wonderful! Well done for persisting. Have you tried flax seeds instead of egg? I always find that they work pretty well…
Hi Vicki – I haven’t tried flax as the youngest isn’t too good on it :(. Great tip though, thank you! I need to have another browse on your blog… xxx
I struggle with making vegan muffins that rise and aren’t too heavy so I’ll have to give these a go. Thanks for linking up with #freefromfridays
I don’t find these heavy at all. I really hope you give them a go and report back!
They look and sound dreamy and perfect for us too. Thanks for linking up to both linkies x
Thanks Vicki. Do give them a go if you have a mo – our 6 year old made ours. So easy.