Are you craving a delicious, health-conscious breakfast that doesn't compromise on flavor? Look no further! These mouthwatering Vegan Gluten-Free Cinnamon Raisin Muffins are about to revolutionize your morning routine. Packed with wholesome ingredients and bursting with warm cinnamon and sweet raisin goodness, these muffins are not just a treat – they're a game-changer for anyone seeking a nutritious and incredibly tasty breakfast option that caters to dietary restrictions without sacrificing an ounce of deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup almond milk
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with a non-stick spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, sugar, baking soda, cinnamon, and salt. Whisk together until the dry ingredients are well mixed and there are no lumps.
- In a separate bowl, mix together the vegetable oil and almond milk. Stir until combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Add the raisins to the batter and fold them in gently, ensuring they are evenly distributed throughout the mixture.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Vegan Gluten Free Cinnamon Raisin Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Ingredient Temperature Matters: Ensure your almond milk is at room temperature for better ingredient integration.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Raisin Hack: Toss your raisins in a little bit of gluten-free flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
- Check for Doneness: Every oven is different, so start checking your muffins at the 20-minute mark. A toothpick should come out clean when inserted into the center.
- Cooling is Crucial: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: For maximum freshness, store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Customize Your Muffins: Feel free to add a sprinkle of extra cinnamon on top or swap raisins for other dried fruits like cranberries or chopped dates.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
