Mixed Berry Gluten-Free Mini Muffins - Nut-Free, Soy-Free, Healthy Vegan Recipe

New Plant Milk from Bolthouse Farms keeps these tasty vegan muffins nut-free, soy-free, and plant-based.  Plus, you get a healthy dose of essential Vitamin D and B12.  Keep the ingredients for these oil-free muffins on hand so that you can whip up a gluten-free batch of delicious any day of the week.

MEDIUM       Servings: 18                      Ready In: 40 minutes

 Moon and Stars Watermelon Calypso Bean Salad - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Recipe

Moon and Stars Watermelon Calypso Bean Salad - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Recipe

 Plant Milk from Bolthouse Farms packs healthy plant-based vegan protein, vitamin D, and vitamin B12

Plant Milk from Bolthouse Farms packs healthy plant-based vegan protein, vitamin D, and vitamin B12

 Chef's Oil-Free Baking Tip:  Applesauce, Dates, Plant Milk, and a Flax Egg are pureed using an immersion blender.  This whole foods combination provides the healthy, natural sweetness, moisture, and binder for this muffin recipe

Chef's Oil-Free Baking Tip:  Applesauce, Dates, Plant Milk, and a Flax Egg are pureed using an immersion blender.  This whole foods combination provides the healthy, natural sweetness, moisture, and binder for this muffin recipe

 Chef's Pantry Tip: Keep frozen mixed berries on hand to whip up a batch of these healthy vegan muffins any time.  You can also use other frozen fruits like wild blueberries and cherries

Chef's Pantry Tip: Keep frozen mixed berries on hand to whip up a batch of these healthy vegan muffins any time.  You can also use other frozen fruits like wild blueberries and cherries

 Chef's Baking Tip: Muffins should be slightly browned on the bottom when they are done baking.  Lift one out of the tin to check.

Chef's Baking Tip: Muffins should be slightly browned on the bottom when they are done baking.  Lift one out of the tin to check.

Ingredients

1 cup Dates, dried (100 g)
4 oz Bolthouse Farms Vanilla Plant Milk (1/2 cup)
1 1/2 cups Applesauce
2 tbsp Flax meal
6 tbsp Warm water (3 oz)
1 1/2 cup Gluten-Free Flour
1 teaspoon Baking Soda
1 teaspoon Baking powder
1/4 teaspoon salt
1 1/2 cup Mixed Berries, frozen


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Mixed Berry Gluten-Free Mini Muffins - Healthy, Plant-Based, Nut-Free, Soy-Free, Vegan, Oil-Free Breakfast Baking Recipe Pin

Procedure

Preheat oven to 350F.  Lightly spray 2 mini muffin tins with baking spray.  You'll need 36 mini muffin cups (or 18 regular size muffins).

To make the wet mixture:  In a microwave-safe container, combine the dates, plant milk, and applesauce.  Microwave 80-90 seconds, just to soften the dates.  Set aside and let cool.

To make the flax egg:  In a small bowl, combine the ground flax meal and warm water.  Let sit for about 5 minutes, until gooey and "egg-like"

To make the dry mixture:  In a large bowl, combine the gluten-free flour, baking soda, baking powder, and salt.  Use a whisk to sift the ingredients together.

To make the muffin batter:  When the we mixture has cooled slightly, use an immersion blender (or food processor) to puree.  Puree until smooth.  Add the flax egg and puree to combine.

Pour the wet mixture into the bowl with the dry ingredients.  Stir well to combine.  As soon as you don't see any more raw flour specks, gently fold in the frozen berries (still frozen!) until combined.

Spoon 2 tablespoons of the batter into each of the mini-muffin cups that you've already sprayed.  Place the mini muffins in the oven.  Bake at 350F for about 30 minutes, until they pass the toothpick test and golden brown on the bottom.

Let cool 5 minutes before removing from the pan.  Serve, refrigerate, or freeze.

Chef's Tips:  Keep your pantry, fridge, and freezer stocked with these ingredients so you make these delicious muffins any time.  You can swap out the mixed frozen berries for other frozen fruits like wild blueberries or cherries.

Oil-Free? The muffin tins need to be lightly oiled in order to prevent sticking.  For an oil-free version, try using silicon mini-muffin pans.  Or use non-stick parchment paper muffin liners:


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/18 of a recipe (2 mini muffins)

Calories 72.64
Calories From Fat (12%) 8.6
% Daily Value
Total Fat 1.03g 2%
Saturated Fat 0.06g <1%
Cholesterol 0mg 0%
Sodium 134.01mg 6%
Potassium 76.05mg 2%
Total Carbohydrates 15.79g 5%
Fiber 2.63g 11%
Sugar 6.57g
Protein 1.77g 4%
Calcium 8.66mg <1%
Iron 25.69mg 143%
Vitamin A 9.83IU <1%
Vitamin C 0mg 0%