Gluten free, vegan muffins made with almond flour have become quite the staple in our house. I have been making big batches of them on the weekends and then freezing then to throw into my lunch bag later. I’ve been messing around with the recipe I found on Whole Foods website and have finally tweaked it to perfection. They are moist and flavorful and no one will ever know they are gluten free or vegan. You could mix up the fruit and nuts to come up with a variety of flavor combinations to suit whatever your mood. I already have one fun fall combo in mind so stay tuned for that!

Basic Gluten Free, Vegan Muffins

adapted from Whole Foods Banana Apricot Muffins (linked above)

makes 12 muffins

3 cups almond flour

1 cup chopped nuts

1 cup dried fruit (chopped if you use something bigger like apricots or plums)

3 tbsp grapeseed oil

1/4 cup agave nectar

2 flax “eggs”

1 cup pureed fruit (banana, pumpkin, etc.)

1 tsp baking soda

1/4 tsp salt

Preheat the oven to 325* and grease a muffin pan with grapeseed oil. In a large bowl, mix together all of the ingredients except the flour, nuts and dried fruit. Once the wet ingredients are mixed well, add in the flour, the nuts and the dried fruit and stir to combine. Since there is no gluten to get tough, no need to stress about over mixing but you only need to mix until it is combined. Divide the batter into the muffin tin and bake for 30 to 35 minutes. If the muffins start to turn too brown during baking, cover them with a sheet of aluminum foil. Insert a clean toothpick into the center and if it comes out clean, the muffins are done. Let the muffins cool completely before removing them from the pan as they will become a littler firmer as they cool off. Enjoy!

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