Like you, I’m not a fan of the gummy muffin. You know the kind; especially if you’re gluten-free, egg-free or vegan. The uncooked center, hard exterior – it’s anything but a muffin.
I want that pull apart gluten-filled consistency, the crisp, slightly crystallized sugar exterior and a fluffy inside… now that’s a muffin my friends.
Sadly, I haven’t had one of those muffins in a long, long time. The gluten-free muffins I’ve created on the blog are great, but they don’t feel like exactly like the real thing. That, and they each have at least 1 common allergen. Before this week I would have told you that creating the perfect gluten-free, grain-free, nut-free, dairy-free, egg-free, vegan, refined sugar-free muffin was impossible but boy did I prove myself wrong (after 8 attempts at the recipe but that’s beside the point).
To start things off, I went with a base of almond flour but after 5 attempts and countless gooey muffins I decided to switch to chickpea flour. Now before you start saying, “but chickpea flour makes everything taste bitter and gross” bear with me. You’ll notice that there’s a crap load of vanilla extract in this recipe, that and cinnamon. Those two combined alongside the cranberry sauce and you’ll be hard-pressed to notice the chickpea flour in these tiny mounds of deliciousness. Just don’t go and taste the raw batter. If you do, don’t tell me I didn’t warn you.
Okay, lets feast on these muffins, shall we?
Just LOOK at that consistency.
You’re excited. I know it.
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- 1½ cup chickpea flour
- ¾ cup arrowroot starch/flour/powder
- ½ cup + 1 tablespoons freshly ground flax seed
- 4½ teaspoons ground cinnamon
- 1½ teaspoon gluten-free baking powder
- 1½ teaspoon gluten-free baking soda
- Preheat oven to 350F and line a 12 cup muffin pan with standard-sized muffin liners. Set aside.
- Combine dry ingredients in a small bowl. Set aside.
- Whisk wet ingredients together in a large bowl.
- Add dry ingredients to wet and mix until incorporated.
- Divide muffin batter into prepared muffin cups.
- Bake in preheated oven for 30-35 minutes, or until tops are lightly cracked and golden and toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to the cranberry but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
- Remove muffins from the pan and place on a cooling rack to cool.
- Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.
If you are allergic to coconut, feel free to replace the coconut sugar with cane sugar.
Begin by combining your wet and dry ingredients in separate bowls.
Add dry to wet, lightly stir to combine (just until mixed or you’ll end up with hard muffins), and drop into your prepared tins.
I filled the muffin tins about 3/4 of the way up as you can see.
I’m sure these muffins could be frozen but I doubt they’ll be in the house long enough to find out.
Now, to figure out what we do with the 7 batches that didn’t work…