I am learning how to make muffins all over again. Because now they are gluten-free and vegan. It is a learning curve, each type, whether gluten-free or vegan each have their own set of challenges. You first have to have the right blend of flours for gluten-free muffins, and then you need different kinds of leaveners and binders for vegan muffins. When you combine the two it can be rather tricky. However, I like a challenge when it comes to baking or cooking.
These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty. The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.
By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.
Dry Ingredients:
- 2 2/3c GF All-purpose Flour Blend
- 1 c organic sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp Himalayn salt
- 1 1/4 tsp xanthan gum
Preheat oven to 425 degrees. Grease muffin wells. Set aside
Whisk together dry ingredients in a large bowl.
Stir-ins:
- 2 c blueberries (1 cup is just not enough)
Stir blueberries into dry ingredients.
Wet Ingredients:
- 1 c almond milk yogurt, plain
- 2/3 c oat milk
- 7 tbsp apple sauce
- 1 tsp vanilla extract
Whisk together all wet ingredients in a separate bowl.
Stir in wet ingredients into dry ingredients until all dry ingredients are wet.
Aquafaba Whip:
- 3 tbsp aquafaba liquid
- 1/2 tsp cream of tartar
In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.
Whip aquafaba until you have stiff peaks.
Fold whipped aquafaba into batter by thirds.
Spoon batter into prepared muffin wells.
Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.
Share. Eat. Enjoy.
Note: Because there is 2 c of blueberries the batter makes 6 bakery size (6 well tin) and 3 home size muffins (12 well tin).
