Vegan and Gluten Free Muffins

I hope I’m not the only one who watched this almost every day of my middle school career..

We’re making muffins today pals!!!

I’m not even kidding when I say this… these were the easiest vegan, gluten free muffins I have ever made. They are also the only vegan and gluten free muffins I have ever made but let’s not talk about that…

You only need four ingredients for the batter (plus whateva you wanna put in them.) Here’s your cue to go to the store and pick up ground flax seed, coconut oil, King Arthur’s gluten free muffin mix, and any nondairy milk you prefer.

Eventually, I would like to try to make some awesome vegan muffins from scratch and maybe even a donut or two (gasp 🍩!) Stay tuned for that homies.

So first you’re going to combine your ground flax and water. Mix them and let it sit for about 10 minutes. You’ll know it’s ready when it starts to get jiggly.

*bowl full of flax egg*

Combine the nondairy milk, coconut oil, and flax egg. Since coconut oil is solid at room temp, you’re definitely going to want to make sure the rest of your ingredients are slightly warm.

Add the muffin mix and stir it up.

Yum! So this is where I got a little crazy. I didn’t want to just do one flavor, so I made three. First, I mixed up some chopped strawberries and cardamom. The second bowl is raspberry mint and the third bowl is blueberry lemon. You can do whatever flavor combination you can think of, but please don’t do anything gross.

*Side note: I LOVE MY TRIPOD.* If you decide to start a blog and don’t have a boyfriend as awesome as mine who will buy you a super cool and useful tripod to take fancy pictures and videos, your blog will fail. Sorry bout it.

Just look how delicious they look. AND LOOK AT THE BABY MINT LEAF!!! (Fresh from the garden.)

These muffins have more of a cupcake texture,which could be why I love them so much…

I hope you enjoy this super easy and delicious recipe!!! As usual, LMK WHAT U THINK!!

Full recipe:

1 box King Arthur Gluten Free Muffin Mix

3 Tbsp Ground Flax Seeds

9 Tbsp Water

6 Tbsp Melted Coconut oil

1 cup Almond milk or Nondairy Milk

1. Preheat oven to 375

2. Mix the ground flax and water together. Let it sit for about 10 minutes or until the mixture gels to form a flax egg.

3. Combine flax egg, melted coconut oil, and almond milk. Add muffin mix and stir until combined.

4. Add any mixins and bake for about 15-18 minutes or until muffin springs back when touched.

5. Let cool and then ENJOY!


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