Rainy day? Low on staples? Running out of recipe ideas? No problem!
Hubby and Son ventured to the grocery store over the weekend and found out that a) no one in New Jersey is allowed to enter a grocery store without a face mask and gloves and b) eggs are being rationed (think Easter and Passover). That means they returned with two dozen eggs for six of us…and it’s Passover. Want to bake during Passover? You need eggs. Don’t know what to eat? You need eggs. Love Matzoh Brei? You need eggs. You get my drift! A little searching turned up a recipe for Gluten Free Vegan Coffee Cake Muffins on Sarah Bakes Gluten Free that doesn’t use eggs and are surprisingly moist and delicious. My daughter tried one and said, “Is it okay if I have a second?” Yes!
Sarah says, The fluffiest vanilla muffins are topped with a layer of crisp, cinnamon crumb topping. Every bite is sweet, scrumptious and so satisfying. Have one for breakfast and another one for dessert.
Happy baking, hon!
Gluten Free Vegan Coffee Cake Muffins
- 1/2 cup Sarah’s gluten free flour blend (I used rice flour.)
- 1/2 cup cane sugar (I used regular sugar.)
- 2 teaspoons ground cinnamon
- 4 tablespoons dairy free butter, cold (I used butter since I didn’t need the recipe to be dairy-free.)
- 1 3/4 cups Sarah’s gluten free flour blend (same as above, used rice flour)
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened vanilla or plain almond milk*
- 1/2 cup water
- 1/3 cup grape seed or sunflower seed oil (I happened to have sunflower seed oil in the house, but vegetable oil would work, too.)
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- Additional ingredient: Since I didn’t need the muffins to be dairy-free, I added 2 Tablespoons of vanilla yogurt.)
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- To make crumb topping, stir together 1/2 cup flour, 1/2 cup sugar and cinnamon. Add dairy free butter and mix with fork until topping comes together. Set aside.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, oil and vanilla. Whisk batter until smooth.
- Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 21-23 minutes, until golden brown and toothpick inserted in center comes out clean.
- Remove muffins from muffin tin and place on cooling rack to cool completely.
FYI: My first batch are yummy, but crumbly. Plate and napkin needed!
Yield: 12 muffins