Lauras Gluten- and Dairy-Free Pumpkin Muffins
Delicious and moist. Kids love them too! Gluten- and dairy-free.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
Step: 2
Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
Step: 3
Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
Step: 4
Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
NUTRITION FACT
Per Serving: 96 calories; protein 2.5g; carbohydrates 11.4g; fat 4.8g; cholesterol 41.3mg; sodium 185.1mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.
