I think I have finally created a decent Vegan and gluten-free muffin..Sugar free, dairy free, egg free, wheat free and still yummy! I made a bunch for a friend's weekend getaway so I will have to check in with her when she returns but I had the runt of the litter this morning and actually liked it! I make my own gluten-free flour blend but you could use a commercial one...the results might differ slightly. My basic blend is 1/2 rice flour, 1/2 sorghum flour, 1/4 tapioca starch and 1/4 either corn starch or potato starch. The sorghum flour gives it a less bland flavour. You can use coconut flour as well.
Carrot Apple Muffins:
2 cups gluten-free flour blend
1 tsp zantham gum
1/4 cup oatmeal (gluten-free brand)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
Stir these dry ingredients together.
1/2 cup applesauce
2/3 cup liquid honey
1 1/2 cups soy/almond/coconut milk (I don't recommend rice milk because it is too watery)
1/4 cup coconut oil melted (or other vegetable based oil)
Pour over dry ingredients and stir until moistened
1 1/4 cups grated, peeled tart apple (1 large)
1 1/4 cups grated, peeled carrots (2 medium)
1/2 cup chopped nuts or sunflower seeds
1/2 cup raisins or dried cranberries
Stir until blended. Using an ice-cream scoop (for consistent size) scoop into prepared muffin cups (lined with paper cups is best)
Sprinkle cinnamon sugar evenly over the tops (I use organic raw sugar 1 tsp sugar and 1 tsp cinnamon) You can omit the sugar if you want them truly sugar-free but this little bit adds a nice touch.
Bake in a 350o oven for 20 to 25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. You can store in an airtight container for 2 days or freeze for up to a month.