3.28.2011

vegan ginger spice berry medley muffins

IMG_2010

These yummy muffins are actually gluten and dairy free. I've decided to steer clear of dairy for a while as well to see if my tummy troubles will improve even further. Boy, let me tell you, it's tough cutting out dairy. I love cheese. I love sour cream. I love butter. Luckily there are some pretty good dairy alternatives out there. Coconut milk is a nice replacement for milk in baked goods and Earth Balance is a fine butter substitute. Cheese is where it gets a bit more tricky. I'm not fond of soy cheese or rice cheese. Almond cheese isn't too terrible. Do you have a favorite non dairy cheese?

On to the muffins...

My daughter told me these were the most moist, lightest muffins she's ever tasted. :) I had to agree! I found a really fun dried berry medley at Trader Joe's. It's a mix of cherries, blueberries, cranberries and golden raisins. It was a wonderful addition. I used my new scale again for measuring ingredients. I'm having so much fun with that little gadget!

Vegan Ginger Spice Berry Medley Muffins
by theUngourmet

Makes about 15 muffins

Print recipe

350 grams gluten-free flour mix (I used a mix of brown rice, oats, quinoa flour and buckwheat)
50 grams almond flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
100 grams brown sugar
100 grams Earth Balance
*2 tbsp ground golden flax mixed with 6 tbsp water (replaces eggs)
50 grams mesquite honey
1 tsp vanilla extract
1 tsp ground fresh ginger
350 grams light coconut milk
2 handfuls dried berry medley

Preheat oven to 350. Line muffin pans with liners and spray lightly with spray oil.

In a large bowl, combine the flour mix, almond flour, baking powder, baking soda, cinnamon, salt and brown sugar. Whisk thoroughly.

In a separate bowl, mix the margarine until fluffy. Add the flax and water mixture, honey, vanilla, ginger and coconut milk.

Add the dry ingredients to the wet ingredients just until combined. Fold in the berries. Fill muffin liners 3/4 full. Bake for about 20-22 minutes or until toothpick inserted into center of muffins comes out clean.

You will love these!

Hope your week is unfolding nicely. :)





Share/Bookmark

27 comments:

momgateway said...

I love muffins for breakfast and ginger too. This are beauties!

Jeannie said...

These look good, I have not tried baking gluten free muffins before...love your muffin liners:)

Hovkonditorn said...

These sound delicious!

Ana Rita said...

They are so beautifull....And probably tasty also!!!

Kisses,
Rita

peachkins said...

I love ginger in breads!

Pam said...

These look good! Keep us posted as to how the dairy free is working for you.

The Blonde Duck said...

I love all the vegan/ gluten free stuff you've been posting!

TKW said...

These are so bright and cheery-looking.

And you deserve some cheer. Life without cheese is a grim thing. xo

Lisa@The Nourishing Homemaker said...

You are starting to sound like me. :) No gluten, no dairy... Almond cheese does contain casein so if you are avoiding dariy all together, you'll want to stear clear. If you find a non-dairy cheese that doesn't contain soy, please let me know! I agree that cheese is probably the most missed.

These look yummy! I have an egg allergy too. I love when I come across recipes like this where I don't have to substitute a thing!

Bridgett ~ La Bella Cook said...

I can almost smell the cinnamony goodness just from your lovely photo. Perfect for breakfast or a snack. It must be so hard to give up cheese, you poor girl. Hang in there and I will keep an eye out for a good substitute for you.

Joanne said...

I actually really love vegan baked goods and when done right, they can be infinitely better than non-vegan! They have such a great texture. I need to check out that spice medley! Looks delicious.

scrambledhenfruit said...

Gorgeous muffins! I love that they're vegan- somehow I feel like they're more healthy for me that way. Cute cupcake wrappers!

Magic of Spice said...

They look fantastic!

Angie's Recipes said...

I love those gluten free muffins and they are even eggless!

Helena Ljunggren said...

Yummy! It sounds really good.... Beautiful pics!

greatings from a sunny sweden

Maris (In Good Taste) said...

These muffins look perfect! I love that they are vegan.

Claudia said...

These look grand - Trader Joe's does come in handy. I'm with you on the cheese. Happy with Earth Balance butter and can do alternative milks - but nothing has replaced my cheese.

Randi Troxell said...

looks good!
i will so be trying these babies out!!

Kris said...

Yum! Love the spring-like cups too!

Nutmeg Nanny said...

These look great! I'm loving that it's vegan...yum!

nanny said...

I hope your diet works well for you. I know it is hard to make such a drastic change. I'm with you on loving dairy....cheese would be my downfall!

Vittle me this... said...

yum!

Tammy said...

What a wonderful recipe! These would be perfect for breakfast and tea! Yum!

xx,
Tammy

teresa said...

just gorgeous, those are some amazing flavors going on in there. i hope you're feeling better soon, i've heard good things about going gluten and dairy free.

Bizzy said...

These are muffins, I want to make.

For dairy free, I use Tofutti cream cheese and sour cream. I use Rice Milk or Almond Milk.

RamblingTart said...

The name of these muffins makes me smile. :-) I too love coconut milk in my baking. I scarcely use anything else now. It gives such a rich velvety texture to things. :-)

Charles said...

Fantastic!

Related Posts with Thumbnails