These easy vegan muffins are perfect for a quick on-the-go snack or breakfast. If you’re up for something amazing, smear some almond butter on top!
When I cook, I prefer to use as little oil as possible. I absolutely love using silicone bakeware to prevent sticking, so I won’t need to oil the pan. For most of my muffin recipes, I use silicone muffin cups instead of paper to reduce waste.
For this recipe, you can use any 1-to-1 gluten free flour, or wheat flour. I choose to make my own gluten free flour, because it is so darn expensive to buy, but the ingredients to make your own are much cheaper!
How to Make Your Own Gluten-Free Flour:
- In a high speed blender or food processor, combine 3 1/2 cups rolled oats. Blend until it turns to flour.
- Add 1 cup tapioca flour and 2 tsp agar powder. (the agar is optional, but helps baked goods bind)
- Ta-Da! You’ve just created homemade gluten-free flour! Use in recipes at a 1-to-1 ratio to wheat flour.