Mini muffin template

For the Wilton mini-muffin pan in my convection, toaster oven.
1 cup gf flour blend
1/4-1/3 cup sugar
pinch salt
1/4 tsp baking soda
optional seasonings depending on fruit:
cinnamon, ginger, nutmet...

1 flaxseed egg
1/4 cup mashed or macerated fruit
OR 2-4 Tbsp rice milk
1 Tbsp oil of choice
1/2 tsp vinegar
optional: 1/2 tsp vanilla or other flavoring, like lemon

Mix wet and dry ingredients separately then combine and put by the tablespoon into mini muffin pan. You may need to add slightly more or less liquid to get the right consistency. You can replace the egg and milk with one large, well-mashed banana or with the cranberries, add 1/2 tsp lemon flavoring for a fantastic lemon-cranberry muffin. I cook mine 12 minutes at 375 degrees.

Vegan Banana Blueberry Muffins

Preheat oven to 350 degrees

Combine:
(1) 2 large or 3 small very ripe bananas, mashed
(same) 1 Tbsp ground flax seed in 3 Tbsp boiling water (let sit till thick ~ 5 min)
(1) 2 tablespoons water
Combine separately:
(1/4) 1/2 cup sugar
(1/4) 1/2 teaspoon baking powder (1/4 vinegar w/ wet ingred, 1/8 b. soda)
(1/4) 1/2 teaspoon salt
(3/4) 1 1/4 cup gluten-free flour blend
Stir together wet and dry ingredients to make a rather thick batter, then stir in:
(1/4) 1/2 cup blueberries

Spoon into oiled muffin cups and bake 20-25 min.

If using mini-muffins, cut recipe in half or use two pans and bake only 10-12 minutes.

Berry Chocolate Muffins

Berry Chocolate Muffins

1 Cup Orange Juice
1/2 Cup Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Teaspoon Salt
2 Cups Gluten-free flour blend
1 Teaspoon Baking Powder (1 1/2 tsp vinegar & 3/4 tsp Baking Soda)
1/2 Teaspoon Baking Soda
1/2 Cup GF Rolled Oats
1/4 Cup Cocoa Powder
1/4 Teaspoon Cinnamon (Optional)
1/2 Cup Raspberries
1/2 Cup Chocolate Chips

Preheat oven 350 degrees and oil 2 mini-muffin pans.

Combine wet ingredients plus brown sugar.

Combine dry ingredients, then add choc. chips and berries and stir gently to combine. Add wet ingredients and again stir gently. Spoon into mini-muffin pans and cook 10-12 minutes in toaster oven, 18-22 minutes in regular muffin pans.

Recipe by Hannah Kaminsky, author of My Sweet Vegan. Originally posted to her personal blog, Bittersweet.

My gluten-free muffins

I came up with this recipe to fit in my 12-count Wilton mini muffin pans. For me, things work better in miniature.

Preheat toaster oven to 375 degrees

1 1/3 c brown rice flour
1/2 tsp salt
3/4 tsp baking soda
~1/4 cup sugar
1/2 Tbsp tapioca starch heated in 1/2 cup water till thick (micro 30 sec, stir, 30 sec)
1/2 cup mashed fruit (bananas, strawberries, sweet potatoes, etc)
1/2 Tbsp vinegar
1/4-1/2 cup water, depending on wetness of fruit
2 Tbsp oil
season as desired with cinnamon, ginger, etc.

Stir together dry ingredients, then stir in wet ingredients. Spoon into oiled muffin cups and bake 15-1 minutes.