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Gluten Free Vegan Spinach Muffins by The Allergy Chef

Gluten Free Spinach Muffins (Egg Free, Top 8 Free, Vegan)

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Cook Time: 25 minutes

Ingredients

Flax Gel/Egg

  • 3 TBSP Golden Flax Meal (Gerbs for Proper Results)
  • 6 TBSP Water flax gel/egg

Part 1 Ingredients

  • 170 g Organic Maple Sugar
  • 100 g Sorghum Flour, superfine
  • 60 g Organic Buckwheat Flour
  • 45 Organic GF PP Oat Flour, glutenfreeoats.com OR Tiger Nut Flour (tuber, NOT a nut)
  • 30 g Arrowroot
  • 4 tsp Baking Powder recipe here if you don't have a safe option
  • 1 tsp Sea Salt
  • 1/2 tsp Baking Soda

Part 2 Ingredients

  • 170 mL Milk of Choice (6 ounces) I used homemade
  • 70 g Fresh Organic Spinach Leaves (2.5 ounces)
  • 1.5 TBSP Organic Vanilla Extract
  • 1 TBSP Organic Lemon Juice

Part 3 Ingredient

  • 100 mL Organic Extra Virgin Olive Oil (3.5 ounces)

Part 4 Ingredient

  • 112 mL Hot Water (4 ounces)

Optional

  • 70 g Mini Chocolate Chips of Choice plus a little extra for sprinkling on top
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