Gluten Free Vegan Morning Glory Muffins

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I was craving a hearty, yet healthy muffin and here’s the recipe I created.  This is a no guilt muffin, made with heart healthy ingredients.  Enjoy!

Gluten Free Vegan Morning Glory Muffins

Preheat oven to 350 degrees

Mix all of these ingredients into a bowl and let sit for 15 minutes:

1 quart soy milk (yes that is correct)

2 cups unsweetened shredded coconut

1/3 cup of maple syrup (honey or agave will work as well)

1 tbsp molasses

2 1/2 cups of gluten free oats

4 ounces of canned crushed pineapple and its natural juices

1 cup grated veggie/ fruit of your choice (apple/ zucchini/ carrots)

1 cup chopped dried fruit of your choice (raisins, apricots, dates)

(If you are freaked out by not using oil in this recipe, feel free to add 1/2 cup of grapeseed oil, but it truly doesn’t need it with all of the moisture from the fruit and veggies)

Mix these dry ingredients:

2 cups of  rice flour *(if the rice flour you use isn’t a blend that already has xanthan gum in it, then add 1 tsp xanthan gum too)

1 cup quinoa flour

1/3 cup of fine grained cane sugar

1 1/2 cups brown sugar

4 tbsp baking powder

1 tsp salt

3 tbsps cinnamon

1 tbsp nutmeg

Instructions:

Add the dry ingredients to the wet ingredients and mix until incorporated.

Spray muffin tins and the tops of the tins as well.

Fill the muffin tins to just below the edge.

Recipe makes 24 regular sized muffins, these are also fun to make in large muffin tins.

Bake 20-30 minutes or until a toothpick slips out clean.