A super moist, easy, and healthy muffin recipe that will satisfy all ages and especially those with allergies or lifestyles that are gluten-free, dairy-free, or vegan.
Preheat oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line with paper liners.
Stir water and flax seed meal together in a bowl; set aside until “flax egg” is thickened, about 10 minutes.
Whisk gluten-free all-purpose flour, pecans, coconut flour, baking soda, baking powder, and salt together in a large bowl. Add flax egg, maple syrup, coconut oil, and vanilla extract to flour mixture and mix well until batter is smooth. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until muffin tops are starting to brown, about 17 minutes. Cool muffins in the tin for a few minutes before removing.
Per Serving: 179 calories; protein 2.5g; carbohydrates 26.8g; fat 7.9g; sodium 261.4mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . 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 night before , then clear it off the next day.