Gluten Free + Vegan Recipe | Multigrain Morning Muffins

I’ve come to find that there’s no better time for renewal, planning, and purging than the start of a new year.  I’ve been obsessively cleaning out and getting rid of things in my apartment for the past few days.   Even though my poor recycling bin is now overflowing, it’s really refreshing to get rid of all that “stuff”!

The same could also be said for your diet.  Maybe you indulged a bit too much during the holidays and want to get rid of some fat and refined sugars and flours in your diet.  Or, maybe you were traveling and couldn’t stick to your normal diet and just need a bit of a reboot.  These muffins will help ease you back into wholesome and healthy eating.  They’re full of whole grains, fiber, and vitamin C.  There’s no oil in these and only a tablespoon of added sweetener which you could totally leave out if you want.   I like to enjoy mine with a dollop of homemade applesauce or apple butter but I’ll leave that part up to you!

Multigrain Morning Muffins

notes: I’ve provided the measurements by volume in parentheses, but I strongly encourage using a scale and going by the weight measurements as it will be more accurate.  If you don’t like the taste of buckwheat flour, you can sub in an equal amount of oat or sorghum flour.  I added in some raw quinoa and millet for crunch but you can leave those out if you want.  You can easily double the recipe to make a dozen muffins.  Makes 6 muffins.

Ingredients:

• 1 tbsp chia seeds + 3 tbsp warm water
• 40g (5 tbsp) arrowroot flour
• 20g (2 tbsp) buckwheat flour
• 30g (3 tbsp) millet flour
• 30g (2 1/2 tbsp) teff flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1 tbsp sucanat or coconut sugar
• zest from 1 small orange
• 2 tsp raw millet (optional)
• 2 tsp raw quinoa (optional)
• 60g fresh orange juice (juice from 1 small orange)
• 60g (4 tbsp) coconut milk or almond milk
• 60g (about 3 1/2 tbsp) unsweetened applesauce

Instructions:

Preheat your oven to 350 and line 6 wells of a muffin tin with paper liners.  Mix the chia seeds and warm water together in a bowl and set aside to gel.

In a separate bowl, whisk together the flours, sea salt, baking soda, sucanat, orange zest, millet, and quinoa until combined.

Add the orange juice, coconut milk, and applesauce to the chia mixture and whisk until smooth and uniform.  Combine the dry and wet ingredients, mixing until all of the flour has been incorporated and a thick batter forms.

Fill the muffin wells about 2/3 full of batter, then sprinkle a few pieces of millet and quinoa on top if desired.  Bake for 20 to 23 minutes, rotating the tray halfway through.  The muffins are ready when the tops spring back when touched.

Cool the muffins in the pan for 5 to 10 minutes, then move them to a rack to cool completely.  Store leftovers in an airtight container.

Tagged as: Courtney West, Dessert, Gluten-Free, Muffin, Sweet Treats, Vegan Baking

About Courtney West

Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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