Muffins vegan et sans gluten – basic recipe

Muffins vegan et sans gluten

La voici la voilà la recette de base des muffins vegan et sans gluten moelleux à souhait ! Après pas mal de tests avec des farines différentes, j’ai réussi à mettre au point une recette que je peux réaliser les yeux fermés (ou presque car comme vous l’aurez compris c’est une expression !) en deux temps, trois mouvements ! En ce moment c’est ma recette fétiche pour les petits déjeuners, oui car comme la meilleure boulangerie de la ville est un peu loin de la maison on a pas du pain tous les jours pour le ptit dèj’, so the muffins prepared in the evening before going to bed for the next morning is perfect (in any case no one has complained so far so it must be ok !). I hope that this recipe will also become your favorite recipe for you that you can bring out at the slightest opportunity., because yes, muffins are really great as a cake, don't you think? ?!

I give you the recipe for these muffins with chocolate chips as a filling, but you are free to replace them with dried fruit., fruits, candied fruit… have fun and compose with what you have on hand !

Muffins vegan et sans gluten - recette

Muffins vegan et sans gluten - recette de base

Muffins vegan et sans gluten - basic recipe
Pour 12 muffins
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To print
Ingredients
  1. 100 g brown rice flour
  2. 75 g of tapioca flour
  3. 50 g buckwheat flour
  4. 25 g corn flour
  5. 80 ml vegetable oil
  6. 100 g cane sugar
  7. 100 g chocolate chips
  8. 1 baking powder
  9. 25 cl vegetable milk
  10. 4 tablespoons of applesauce
  11. 1 teaspoon of baking soda
  12. 1 tablespoon cider vinegar
Preparation
  1. Preheat the oven to 180°.
  2. Mix together all the dry flour ingredients, starch, sugar, yeast and baking soda.
  3. Make a well and add the compote, the oil and dilute gradually with the vegetable milk then add the vinegar.
  4. Finish by adding the chocolate chips.
  5. Pour the mixture into muffin tins and bake 20 minutes.
  6. Let cool and enjoy !
aime & mange https://aime-mange.com/
recette de Muffins vegan et sans gluten

Emilie

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Muffins vegan et sans gluten – basic recipe

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8 Comments
  • Karin Klupiec
    12.3.18

    I will try it immediately – tomorrow. I like all your recipes, MERCI !

    Respond
    • Emilie
      12.3.18

      Thank you very much Karine 😉

      Respond
      • Christine
        13.4.18

        I am allergic to buckwheat, can I replace it with which flour? ?

        Respond
  • Cecilecooks
    9.4.18

    A small question : in the process it is marked to mix the flours and the starch together, but there is no starch in the ingredient list. Is it cornstarch not corn flour ? Thanks in advance for the feedback !

    Respond
    • Emilie
      23.4.18

      No it is tapioca flour which is also called tapioca starch ! I will change that 😉

      Respond
  • justine
    2.5.18

    Bonjour , they are very good but the taste is too pronounced then I put semi-complete rice flour and a more neutral one than buckwheat ?

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    • Emilie
      7.5.18

      No worries for the semi omplete and the buckwheat can be replaced by flax flour, or a mix 50 50 chestnut and chickpeas (or lentils)

      Respond