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

2018-03-09 13:22:47

Pour 12 muffins

To print

Ingredients

100 g brown rice flour
75 g of tapioca flour
50 g buckwheat flour
25 g corn flour
80 ml vegetable oil
100 g cane sugar
100 g chocolate chips
1 baking powder
25 cl vegetable milk
4 tablespoons of applesauce
1 teaspoon of baking soda
1 tablespoon cider vinegar

Preparation

Preheat the oven to 180°.
Mix together all the dry flour ingredients, starch, sugar, yeast and baking soda.
Make a well and add the compote, the oil and dilute gradually with the vegetable milk then add the vinegar.
Finish by adding the chocolate chips.
Pour the mixture into muffin tins and bake 20 minutes.
Let cool and enjoy !

aime & mange https://aime-mange.com/