This new gluten free muffin recipe is a HUGE victory in my book. It was made not only out of necessity, but to also push ingredients to their limits. I wanted to experiment with “how much can I really get away with” where tiger nuts (tuber, NOT a nut) are concerned.
I made several versions of this, and have put these vegan muffins through all sorts of storage tests to make sure we can all make large batches of muffins and enjoy them for a while.
Interestingly, even those who don’t need a corn free muffin recipe that also happens to be free from a lot of other things, enjoyed these muffins. So, let’s get baking!
Also great news! This recipe can pass for both muffin and cake 🙂
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Paleo, Vegan
Compatible With: Apple Free, Latex Cross Reactive Foods Free (H/M), FPIES, Low Histamine