What's the story...Morning Glory Muffins

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

A month ago I was in a coffee shop in a small town in the Berkshires when I had a moment of weakness. They had homemade gluten-free morning glory muffins. They were not vegan. You can guess the outcome.

Being gluten-free by necessity and vegan by choice is tricky stuff. Gluten-free flours make for very dense baked products. Add normal egg substitutes instead off eggs into the equation and you lose any chance of fluffiness. Oh I’ve tried them all and as you can see from my other recipes, I have had some success with baked goods not being too dense. But 99.9% of the time, you will never come close to normal animal product, glutenous baked products when baking gluten-free and vegan.

That is — until some brilliant person discovered acquafaba. Acquafaba is the liquid from canned garbanzo beans/chickpeas. And I have recently discovered it is pure gold in baking. I am not sure why I ignored it for so long. A lot of vegans have been playing around with it for a few years now. It took a delicious gluten-free but non-vegan morning glory muffin for me to try to give it a try. And the results are amazing. These are just as good as the one I had in that coffee shop this summer.

Let’s get started with the prep work. Preheat your oven to 350 degrees and decide if you want jumbo or regular size morning glory muffins. Line your muffin pans with the appropriate paper cups.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Start by peeling and shredding your carrots and peeling, coring and shredding your apple. Set aside.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Next we extract the liquid gold aquafaba from the can of garbanzo beans. Whisk this with the oil and vanilla extract. Set aside.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Mix your dry ingredients together and set aside. Note I use Pamela’s artisan gluten-free flour blend for this recipe. I have found that not all gluten-free flours are the same and different brands significantly alters the consistency and outcome of the baked good. Keep this in mind should you use a different gluten-free flour for my recipes.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

And then chop up your walnuts and set aside with the raisins and flaked coconut.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Combine everything except the liquid mixture in a standup mixer and mix to combine on low speed.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Using your hand whisk, give one more hard whisk of the liquid aquafaba mixture to froth it and then slowly pour it into the standup mixer on a low to medium speed just until combined (maybe 30 seconds start to finish once you start pouring in liquid).

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

When filling the paper muffin cups, it is important that you do it in a way that every muffin cup contains approximately the same amount of mixture. I find it best to do it with a levered ice cream scoop. I start by filling each cup with two scoops and then I go around and put one more scoop in each, and then one or half of one more…until all the mixture is used. This is important more for baking consistency than appearances. Once I have filled the cups, I take my wet fingers and slightly press down the mixture to fill the gaps.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Bake the jumbo muffins for approximately 50 minutes and normal sized muffins for approximately 37 minutes until a toothpick comes out clean. You may need to vary your baking time based on your oven.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com
Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Needless to say, you will see a lot more acquafaba in my life now that I know it is the perfect egg replacer in baked goods. I can’t wait to try it in my other favorite recipes and I hope you give it a try too.

Morning Glory Muffins Vegan and Gluten-free by www.fernsandpeonies.com

Time: One hour, 15 minutes

Ingredients:

Dry Ingredients:

2 c. Pamela Artisan Blend GF flour

3/4 c. vegan white sugar

1/2 c. ground flaxseed

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. kosher salt

Wet Ingredients:

Juice (aka aquafaba) from 1 14 oz. can of garbanzo beans (chick peas) or approx. 2/3 c. of the juice

1 c. canola or vegetable oil

2 tsp. vanilla extract

Other Ingredients:

2 c. peeled, shredded carrots

1 peeled, corded and then shredded apple

1/2 c. raisins

1/2 c. chopped walnuts

1/2 c. unsweetened flaked coconut

Directions:

Preheat oven to 350 degrees. Line 6 jumbo muffin trays with cups or 12 regular sized muffin cups.

In a bowl, stir to combine all dry ingredients. Set aside.

Peel approx 4 large carrots. Peel and core 1 apple. In a food processor with a shredder attachment, shred the carrots and measure out 2 cups for the recipe. Discard the extra. Next shred the one apple. Set both aside.

Open a can of garbanzo beans and pour into a strainer sitting over a bowl to catch the liquid. Measure out 2/3 cups of the aquafaba and discard the rest. Return the 2/3 c. aquafaba to the bowl, add the oil and vanilla extract and whisk to combine. Set aside.

In a standup mixer with paddle attachment, with the exception of the liquid aquafba/oil/extract mixture, place the rest of the ingredients into the standup mixer bowl and combine on low speed. Do one last whisk of the liquid mixture to froth and then slowly pour it into rest of ingredients while the standup mixer is on low to medium speed. Mix just until combined after pouring in liquid. Adding liquid to finish should only take about 30 seconds.

Using medium sized ice cream scooper, scoop into muffin cups starting with 2 scoops per paper cup and then adding the rest one scoop at a time evenly to all cups so that you have the same amount of batter in each cup for even baking. Place muffin pan into oven and bake approx. 50 minutes for the jumbo size muffins or approx. 37 minutes for the normal size muffins. Let cool about 10 minutes before removing from muffin pans. Place individual muffins within their muffin paper cups on cooling rack to finish cooling so that they don’t trap moisture cooling in the pans. Once completely cooled, store in airtight container for 5 days or freeze.

Makes approximately 6 jumbo sized muffins or 12 normal sized muffins.

Print the recipe!

Bring on the Guilt with these Candy Cane Chocolate Chip Cookies

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

It’s important to remember that eating healthy all the time is not, well, healthy. Life is about balance and about realizing that being healthy is more than just what you are putting in your body. It’s about embracing cheat days, cookie swaps, and holiday celebrations. Holidays are always going to be a health challenge to navigate, which is why the gyms are full come the new year.

I often tell people that I am thankful that I have a gluten allergy and am vegan. It makes it a lot easier to resist the constant flow of holiday baked goods and candies this time of year. That being said, I still like to partake in holiday sweets and this recipe was created so that I can do just that. In fact, I created these for our annual holiday cookie competition at the office. They placed second and everyone was amazed they were vegan and gluten-free. I call that a win! I am sharing this recipe with you so that you too can wow your co-workers, family and friends…or simply keep them all for yourself this holiday season (they freeze well).

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Start by unwrapping a few candy canes and place in a plastic bag. Use a rolling pin to crush them. Set it aside and in a bowl combine all your dry ingredients. Set that aside as well.

In your standup mixer, beat the softened butter, both sugars, the egg replacer mixture and both extracts. Beat until nice and creamy, scraping down the sides as needed.

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com
Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Turn the speed down and slowly add the dry ingredients. Beat until it all comes together, again scraping down the sides or bottom to make sure it is all combined.

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Finally, mix in the chocolate chips and crushed candy cane.

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com
Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Using a medium size levered ice cream scooper, scoop out your cookies onto a parchment paper lined cookie sheet.

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com
Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Bake in a preheated 350 degree oven for 13-14 minutes until lightly browned. If you are only using one cookie sheet, a good trick to remember is between batches let the first batch cool on the cookie sheet for about 10 minutes before transferring them to a cooling rake. This lets the pan cool a little as well before you scoop out your last batch.

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com
Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

For our office holiday cookie competition, I decided I needed to step my game up a notch with a mint buttercream sandwich filling. I simply veganized buttercream frosting by using softened Earth Balance stick butter, vegan powdered sugar, unsweetened almond milk, natural food coloring, and a splash of peppermint extract.

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com
Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Spread the buttercream frosting between two cookies and we have a second place winner!

Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com
Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Even if you are trying to be healthy this holiday season, make sure you allow yourself to splurge and enjoy the festivities. Remember to keep your balance.

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Vegan and Gluten-Free Candy Cane Chocolate Chip Cookies from www.fernsandpeonies.com

Time: One hour

Ingredients:

Dry Ingredients:

2 3/4 c. gluten-free all purpose flour (Pamela’s or Cup4Cup)

1 tsp. baking soda

3/4 tsp. kosher salt

Bob’s Red Mill Egg Replacer prepared per directions to make 2 eggs

Wet Ingredients:

2 sticks of Earth Balance vegan butter, softened to room temp

3/4 c. vegan brown sugar

1/2 c. vegan white sugar

2 tsp. vanilla extract

1/8 tsp. peppermint extract

Mix-in Ingredients

3/4 c. vegan chocolate chips

1/4 c. crushed vegan candy canes

Directions:

Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.

In a bowl, stir to combine all dry ingredients. Set aside.

In a standup mixer with paddle attachment, beat room temp butter and sugars until creamy. Add the liquid egg replacement mixture, vanilla and peppermint extract. Turn speed down and slowly pour in dry ingredients, stopping to scrape down sides and bottom as needed. Should take about a minute. Add chocolate chips and crushed candy cane bits until just combined.

Using medium sized ice cream scooper, scoop cookie dough out and place on parchment paper lined pan. Place into oven and bake 13-14 minutes until lightly brown. Let cool about 10 minutes before removing from sheet for second batch. Place baked cookies on cooling rack to finish cooling.

Makes approximately 30 cookies.

Print the recipe!

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Read More

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