Disclaimer: I was provided a package from Karma Baker inclusive of their gluten free baking mix in exchange for this recipe and review. All opinions expressed below are 100% mine and mine alone unless otherwise stated. Please do your own research as your results may vary. Affiliate links included.
Sometimes being gluten free is difficult and by 'sometimes' I mean a good 90% of the time.
Firstly, there are a ton of different food options out there that can (and do) tease and entice a person on a daily basis; some that are healthier options to choose, some that are strictly hide-in-the-corner guilty pleasures, and some treat myself every so often worthy in betweens.
Thankfully I don't necessarily have to be gluten free but I choose to be to help with maintaining my health issues. Because I technically don't have to be it's a constant daily struggle of willpower with all those options, good, bad, and in between, at my fingertips. Yes, I fall off the bandwagon
Secondly, since gluten free has become more and more popular the past few years there have been quite a variety of products that have hit the market. These companies and products have definitely come a long way but there sadly are still those products that prove the stereotype that gluten free is dense, flavor-free, dry, etc.
Thank goodness Karma Baker is not one of those companies!
I always love experimenting with different gluten free products, especially flours, so when given the opportunity to try out their gluten free baking flour I was more than happy to say yes!
Plus, aside from endless ideas in my head, with the flour came a few other tangible gluten free sweet treats that didn't hurt the positive decision making process...
By the way, those were my first ever cake pops and I shall inform you I will forever remember those delicious, moist, and chocolaty suckers for years to come!
With all the ideas running rampant in my head, I decided to opt for a healthier breakfast muffin recipe that included protein powder for a morning boost. I'm not entirely good at envisioning original recipes but I decided to give this one that had been mulling around in my head a try.
Gluten Free & Vegan Protein Breakfast Muffins
Protein per serving: 3 to 4 grams
Sugar per serving: 4 grams
2 cups Karma Bakery Gluten Free Baking Flour
1/2 to 1 full packet of Aloha Vanilla Protein Powder
1/4 cups sugar
2 tsp baking powder
1 tsp xanthan gum (also known as guar gum)
1/2 tsp salt
1/2 cup Earth Balance vegan unsalted butter, melted and cooled
1/2 cup unsweetened coconut milk
1/2 cup unsweetened applesauce
3/4 tsp vanilla extract
3/4 to 1 full ripe organic mango
1/2 cup chopped pecans
1. Pre-heat the oven to 375 degrees. If you have paper liners line your muffin tins but if not use a coconut oil or spray to lightly grease them to help your muffins to not stick. Stir together Karma Bakery flour, sugar, baking powder, xanthan gum, salt, and Aloha vanilla protein powder in a large bowl until evenly blended together.
2. In a different bowl whisk or stir together applesauce, vegan butter, coconut milk, and vanilla extract until blended. Slowly add this wet mixture to your dry ingredients and mix until everything is a thick consistency.
3. Start peeling and cutting up your organic mango; the riper your mango is the less tart the taste will be. Once finished, put mango chunks into your blender and blend until pureed. Make sure there are no chunks and pour mango puree into your muffin batter and mix together.
4. If you have pre-chopped pecans measure a half a cup, add that to your mix and stir in. If they're whole, measure a full cup of pecans, put them into a plastic bag, and use a heavy rolling pin to pulverize them into pieces to which then you will add them.
5. Put muffin tins into oven and set timer to cook for 10 minutes. Once that time is done rotate the muffin tins and bake for another 10 minutes or until your muffins look golden brown on the top. The two 10 minute intervals were perfect for me; I placed my toothpick in the middle and it came out clean.
6. Let muffins cool in the tins for a 5 to 10 minutes. Take out and enjoy!
While the muffins turned out wonderfully in taste and texture, I was pretty disappointed that there was virtually no mango flavoring to them. You can detect a little mango in the after-taste but nothing like I had had in mind when brainstorming this recipe. There are certain gluten free and vegan mango syrups on the market that I may give a try next time I make this recipe to see if that helps the flavor dilemma.
Truthfully if you don't have the mango syrup and want to leave out the fruit completely it probably would save you a few minutes in the prep time and wouldn't hurt the recipe at all.
Despite the mango flavor, or lack thereof, all in all I'd say these gluten free and vegan protein breakfast muffins were a hit all around. And of course they don't have to be breakfast muffins; they're heavy enough to be a breakfast option but can be eaten at whatever time of the day you may want them!
I even gave my boyfriend a taste not thinking he would like it because 1. It's gluten free and vegan and 2. he is not a sweets or pastry eater and never has been. All I heard him shout from the other room was, "I will eat this whole thing if you don't take it away from me!"
Then a little while later he came all the way out to the kitchen for another one.
That, my friends, is success.
The gluten free and vegan baking flour comes in two options, a 2 lb bag which costs $12.00 and a 5 lb bag which costs $26.00. While you're there make sure to look at all the other delicious and mouth-watering treats available, all gluten free and vegan as well!
Plus you can't go wrong with $6.95 flat rate shipping or 5% off local pick up if you're in the neighborhood.
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These gluten free and vegan muffins are easily customizable so what would YOU add to the recipe?