A family favorite, these whole grain soaked muffins are super easy and flexible! Gluten-free? Check! Dairy-free? Check! It's a simple recipe formula that consistently delivers gut-friendly, delicious muffins perfect for breakfast, snacks, or even dessert! With one basic recipe (and FREE video instructions!), you can make lemon poppyseed, chocolate chip, cinnamon apple... any flavor you love or crave. Kids love them, and so do adults.
Fill oiled muffin tin (or paper- or silicone-lined muffin tin) with the batter to a generous three-quarters full each.
Low Vitamin A Variation: Use whole white wheat or spelt flour, or gluten free flour blend; non-dairy acid for soaking; water or almond, macadamia, or oat milk instead of raw milk; gelatin egg substitute instead of eggs; coconut sugar for the sweetener; and omit vanilla extract.
Egg-Free Variation: Mix together 2 tablespoons ground up flax seeds or chia seeds with 6 tablespoons water. Allow to sit for a few minutes, or until it gels. Or, whisk together 2 tablespoons gelatin with 2 tablespoons hot water, then add 1/4 cup warm water. Whisk with the sugar, then proceed with the rest of the recipe.
Gluten-Free Variation: Combine equal parts of: buckwheat, millet, sorghum and sweet rice. Store this mix in an airtight container and use as you would regular flour. Also, adding 1 tablespoon xanthan gum will help them hold together instead of crumble.
Whole Grain Soaked Muffins https://traditionalcookingschool.com/food-preparation/basic-soaked-muffins/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Whole+Grain+Soaked+Muffins+%28gluten-free+%26+dairy-free+options%21%29