Muffins & Quick Breads Archive

I have found so many great Gluten Free Vegan Recipes around the Web that I couldn’t possibly post them all here.  But because I am a big promoter of Squidoo, I found some new lens that I want to share with you:

As you know I LOVE brownies …. so of course, I am going to share this wonderful Gluten Free Vegan brownie recipe:

Great Gluten Free Vegan Recipes from Around the Web

Great Gluten Free Vegan Recipes from Around the Web


  • 15 ounces black beans; drained and rinsed
  • 2 whole ripe bananas
  • 1/3 cup agave nectar
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp cinnamon (Optional)
  • 1 tsp vanilla extract or 1 whole vanilla bean; slit and scrape seeds
  • 1/4 cup raw sugar or NuNaturals Stevia (Optional)
  • 1/4 cup oats (* See Notes)
  • 1/4 cup chopped walnuts or pecans if desired
  • 1/2 cup semi-sweet chocolate chips (Can also sprinkle for topping if desired)
  • non-stick cooking spray


  1. Preheat oven to 350 degrees F.
  2. Grease or spray a 8x8x2 inch baking pan with non-stick cooking spray. Set aside.
  3. Combine all ingredients, except oats, in a food processor or blender.
  4. Blend until mixture is smooth, scrapping the sides as needed.
  5. Stir in the rolled oats and nuts until well blended.
  6. Pour brownie batter into the baking pan and spread batter out evenly.
  7. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool before cutting into equal squares for serving.



More great Gluten Free Vegan Recipes posted by Squidoo writers:

Check out the lens and let me know what you think!

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Healthy Buckwheat Vegan Muffins

Posted September 4, 2012 By Sandy

Finding so many great sounding Gluten Free Vegan recipe, I wonder sometimes if I have posted the same ones more than once.  But then I find a real winner like the Healthy Buckwheat Vegan Muffins recipe.

I specially like this recipe because it used NO ADDED SUGAR!  In my opinion, it make no sense to bake a Gluten Free Vegan cookie, cake or muffin if it is loaded with sugar.  Okay, we are avoiding Gluten and non-vegan ingredients and poisoning ourselves with sugar instead!  So you will NEVER find a recipe loaded with sugar (or soy, for that matter) on this website!!

Okay, I’ll get off my soap box now and share the recipe:

Picture courtesy of

Healthy Buckwheat Vegan Muffins
Recipe Type: Gluten Free Vegan Muffins
Author: Alisa Fleming on ‘Go Dairy Free’ Blog
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 9-10 muffins
  • 1-1/4 cups buckwheat flour
  • 1/4 cup tapioca flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (1/4 teaspoon above 3000 feet)
  • 1/4 teaspoon salt
  • 1-1/3 cups mashed banana (3 to 4 bananas)
  • 1/4 cup coconut oil
  • 1/4 cup honey or maple syrup (for vegan)
  • 1 teaspoon vanilla extract
  • 1/3 cup Hemp Hearts (shelled hemp seeds)
  • 1/3 cup chopped dairy-free dark chocolate, semi-sweet chocolate chips, cacao nibs, or a combination
  1. Preheat your oven to 375ºF and line 9-10 muffin cups.
  2. In a medium-sized bowl, combine the buckwheat, tapioca, cinnamon, baking powder, baking soda, and salt.
  3. Blend the banana, oil, honey or maple syrup, and vanilla in another bowl until nearly smooth (some small banana lumps are okay).
  4. Combine the flour mixture into the wet ingredients, stirring until just mixed.
  5. Stir in the hemp seeds and chocolate.
  6. Fill the 9-10 muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a toothpick inserted into the center of a muffin comes out clean.


I would make a few changes to this recipe.

First, I would use Maple sugar (not the honey that is first suggested)

Second, I would use Chia (or Selba) seed rather than the hemp hearts/seeds.  I keep Chia seeds in my pantry all the time whereas I don’t have hemp seeds or hearts around all the time.

But fix the recipe any way you want — it is sure to be great!

If you are interested in more of Alisa Fleming’s recipes, click the link below to view her cookbook

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Pumpkin Muffins — Gluten Free and Savory!

Posted August 21, 2012 By Sandy

Since my husband is a huge lover of anything pumpkin, I am always looking out for recipes including pumpkin.  I thought this Pumpkin Muffins — Gluten Free and Savory was a very interesting combination of ingredients.

To all the pumpkin lovers out there:

Savory Gluten-Free Pumpkin Muffins


  • Egg substitute equivalent of 2 eggs
  • 1/2 cup canned pure pumpkin
  • 1/2 cup grated vegan cheese of your choice
  • 1/2 cup finely chopped onion
  • 1 tablespoon finely chopped chives
  • 2 tablespoons granulated sugar
  • Generous pinch of salt
  • A few grinds black pepper
  • 1-1/2 cups chickpea flour
  • 1 tablespoon baking powder


  1. Preheat oven to 400 degrees F. and grease a 12-cup muffin pan.
  2. In a large bowl, whisk together egg replacement and pumpkin. Stir in cheese, onion, chives, sugar, salt, and pepper.
  3. In a medium bowl, stir together flour and baking powder.
  4. Add flour mixture to pumpkin mixture, stirring until moistened.
  5. Pour batter evenly into muffin cups. Bake for 25 to 30 minutes or until lightly browned.
  6. Let cool in pan for 5 minutes then invert onto a wire rack to continue to cool.
  7. Serve warm or allow muffins to cool completely and store in an airtight container for up to 2 days

READ FULL POST — and check out some of her other recipes!

If you like this post and/or this blog, please share it with your friends by clicking on one of the share buttons below!

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Gluten Free Cornbread

Posted June 11, 2012 By Sandy

Gluten Free Cornbread is a staple in my book!  It is the one ‘quick bread’ that is typically easy to make and seldom (if ever) flops!  (You know how that Gluten Free baking can be!!).

When I came across this Gluten Free Vegan Cornbread, I knew I had to share it …

Gluten-Free Vegan Cornbread

Author: Amanda Maguire
Serves: 9
  • 2 flax eggs (2 Tbs ground flax, 6 Tbs water)
  • 1/2 C. Gluten-Free All-Purpose Flour
  • 1/2 C. Garbanzo Bean Flour
  • 1 C. Finely Ground Cornmeal
  • 1 Tbs. Baking Powder
  • 3/4 Tsp. Xanthan Gum
  • 3/4 Tsp. Sea Salt
  • 1/4 C. Organic Sugar
  • 1 C. Non-Dairy Milk (I used almond milk)
  • 1/4 C. Coconut Oil, Melted
  1. Pre-heat the oven to 425 degrees.
  2. Lightly grease an 8-inch-square baking dish.
  3. Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes.
  4. In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt.
  5. Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until just combined (do not over-mix).
  6. Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Allow to cool slightly, cut into pieces, and serve!


I love that this recipe uses Garbanzo bean flour — adds extra protein, tastes and texture to the Cornbread!  If you are looking for Garbanzo bean flour, check out the links below:

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Healthy Goji Muffins

Posted June 8, 2012 By Sandy

What is the difference between muffins and cupcakes?  In my mind, muffins are good for you!!  The following Healthy Goji Muffin recipe fits the bill for me.  What can be more healthy than goji berries, chia seeds — teff and quinoa flour.

Check it out yourself:

Recipe: Gluten-Free Goji Muffins

Healthy Goji MuffinsDry Ingredients:
3/4c teff flour
3/4c quinoa flour
1/2t baking powder
1/2t baking soda
1/2t allspice
1/2t salt

Wet Ingredients:
1½c unsweetened applesauce
1T agave nectar
1T chia seeds mixed with 3T water
1/3c olive oil
3T dried currants
1/4c dried goji berries

Preheat oven to 350° and lightly grease 12-muffin tin.
Stir together chia seeds and water in a small bowl. Allow to sit for 10-15 minutes, stirring after 5 minutes. The seeds and water will form a thick gel.
Mix together dry ingredients in a large bowl. Stir in goji berries and currants.
Combine wet ingredients in a medium bowl; add chia mixture when thick.
Add wet ingredients to dry.
Spoon batter into oiled muffin tins.
Bake at 350° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in tin for about 10 minutes, then transfer to a wire rack. Cool completely before storing in an airtight container.

Makes 12 regular-sized muffins


If you are having trouble finding the ingredients, click on the links below:

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Gluten Free Chocolate Muffins Video

Posted June 5, 2012 By Sandy

I have a crazy internet system, so I don’t usually watch a lot of videos online. But I ran across this one about making Gluten Free Chocolate Muffins, I thought you might enjoy it.

The gals are interesting to watch.   I like how they explain each ingredient and why they are using it. Information that I did not know myself!

Here is the recipe for the muffins they are making:

Gluten Free Vegan Muffins With Natvia

2 cups coconut Flour
2 tablespoons arrowroot powder (for binding)
3 tablespoons baking powder (to make the muffins rise!)
2 tablespoons raw cacao powder
1 handful of raw cacao nibs
2 cups of coconut oil
2 tablespoons of Natvia


The recipe calls for Natvia as the sweetener.  Since I was not familiar with Natvia, I did some research and found it is a Stevia based sweetener mixed with other natural sweeteners.  You can find more information of the company website.

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Grain Free Banana Bread

Posted May 28, 2012 By Sandy

Brittany Angell shares this recipe for Grain Free Banana Bread.  Author of two cookbooks on Gluten Free baking (see links at the bottom of this post), Brittany creates this beautiful recipe using Chestnut flour!  Her Grain Free Banana Bread is Gluten/Dairy/Soy/Egg Free!!

According to Brittany, Chestnut flour is light like cake flour and works well without eggs.  But, she cautions, do not substitute the Chestnut flour for almond or coconut flour!

Grain Free/Vegan Banana Bread

Grain Free Banana Bread1 cup pureed ripe banana
1/2 cup milk (dairy or nondairy) or water.
1/4 Cup oil or melted butter (any mild flavored variety)
1 Tsp Vanilla Extract
1/4 Tsp Salt
1/2 Cup Sucanat or Palm Sugar (see note above)
2 1/2 packed cups Chestnut Flour
1 Tbs Baking Powder (I use double acting)
1 Tsp Vinegar or Lemon Juice.


Order either or both of her books with the link below:

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Gluten Free Zucchini Muffins

Posted May 16, 2012 By Sandy

Time to start planting your garden, if you haven’t already.  And I hope you include zucchini!!  Zucchini is good in lots of dishes including the Gluten Free Zucchini Muffin recipe below.

We have a joke here in Idaho:  Don’t leave your car unlocked in the summer time because if you do, you will find a box of zucchini on the seat when you get back!!  Boy, there were plenty of times I left my car unlocked hoping for that to happen!  One way or another, we never had trouble finding and extra zucchini to cook or bake into wonderful dishes!

Zucchini Muffins

Inspired by Iowa Farmers Wife
Gluten Free Zucchini Muffins


2 tbsp ground flaxseed + 6 tbsp water (vegan “eggs”)
1/2 cup olive oil
1/3 c agave
1 cup shredded zucchini
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups gluten free all purpose flour (or whole wheat or brown rice flour would also work)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
1/2 tsp sea salt


1. Preheat oven to 350F.  Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, agave, zucchini and vanilla in a medium bowl.  Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combinned; fold in raisins.

2. Pour patter into 12 muffin tins, sprayed with cooking spray (I used organic coconut oil spray).  Bake about 18 minutes or until browned and a knife comes out clean.


If you read my blog regularly, you know that I would substitute Coconut Nectar for the Agave Syrup and Coconut Oil for the Olive Oil.

Olive Oil is not meant to be heated because oil deteriorates when the oil gets hot.  Use Coconut Oil or Grapeseed oil in your cooking and save the Olive Oil for your salads!

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Rhubarb Oat Bread

Posted May 14, 2012 By Sandy

For all you rhubarb lovers …. here is a Rhubarb Oat Bread recipe — Gluten Free and Vegan.

Stephanie, who wrote this post, talks about the produce she bought from her local farmer’s market to make this delicious bread.  I love farmer’s markets as you can get some great organic produce for a reasonable price.

Our local farmer’s market has not opened yet.  We have at least a month to go before produce will be ready.  I always look forward to all the ‘goodies’ I can buy at the market — all those fresh fruits and veggies … makes me hungry just thinking about it!

In the meantime, enjoy the Rhubarb Oat Bread recipe below:

Rhubarb Oat Bread Recipe (gluten-free, vegan)

1 cup of certified gluten-free rolled oats (I used Bob Red Mill’s)Rhubarb Oatmeal Bread
1 1/4 cup of boiling water
2/3 cup of non-dairy milk (I used So Delicious Coconut Milk)
2 TB of fresh lemon juice (juice of 1 lemon or sub apple cider vinegar)


In a medium bowl, pour the boiling water over the rolled oats. Let sit for a few minutes and then add the milk and lemon juice. Continue to let sit for 5-10 more minutes until the oats are soft and you can see some cultured milk and water from the lemons. Then mix with the following ingredients…


1 cup of freshly ground buckwheat flour
1/4 cup of chia seed meal
1/2 cup of freshly ground GF oat flour
1/2 cup of tapioca flour
1 ts of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 cup of sucanat (or your preferred sweetener)
1/3 cup of baking oil: grapseed, melted coconut oil or light olive oil
1 ts. of pure vanilla or 10 drops of pure vanilla stevia liquid (I used NuNatural’s)

1 heaping cup of finely chopped fresh rhubarb


Make sure to check out the original post!  Stephanie also shares with us her recipe for Honey Rhubarb Butter (she must have bought lots of rhubarb at her Farmer’s Market!!).  She also features some wonderful pictures of the finished bread (and butter) on her site.


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Banana Chocolate Chip Muffins

Posted May 4, 2012 By Sandy

Banana Chocolate Chip Muffins …. doesn’t that sound like the perfect breakfast or snack food!  Muffins are great because the are cupcakes with fruit and healthy ingredients!!

These Banana Chocolate Chips Muffins are both Gluten Free and Vegan.  Can’t beat that!

Gluten Free Vegan Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

2 cups gluten free flour mix*
1 1/2 teaspoons xanthan gum
3/4 cup sucanat
1 teaspoon baking soda
1 cup unsweetened applesauce
1 cup mashed ripe bananas
1/2 cup melted coconut oil
1/4 cup almond milk
1 teaspoon pure vanilla extract
1 cup dark chocolate chips
1/2 cup chopped walnuts (optional)


I would probably use coconut sugar rather than sucanat; and coconut milk rather than almond milk.  Coconut bi-products are so good for you and add a natural sweetness to baked goods!

If you are not familiar with all the coconut bi-products available, check out the links below:

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