These muffins are a modified version of this recipe. I usually have a hard time making the same thing twice… I like to experiment :-). But I also wanted to add some veggie content to these, so I changed it up a bit, and these came out so fluffy, and SOO moist!
They are packed with protein and nutrients from the fruits and veggies. As usual, if you enjoy these, please let me know! I want to hear about it! And please share, thanks!
Veggie Blend- 1/2 cup chopped carrots, 1/2 cup spinach, 1/2 cup chopped zucchini blended with 2 TBS of avocado oil (should be roughly 1 cup of liquid when blended)
2 cups GF all purpose flour (garbanzo and fava bean flours w/ tapioca, sorghum, and potato starch)
½ cup Garbanzo flour
2 3/4 teaspoons baking powder
1/2 cup honey (I use local, raw honey for more flavor)
1/2 ripe banana (heating up frozen bananas works best)
2 1/2 teaspoons vanilla extract
1/8 cup avocado oil
1 cup rice milk
1 1/2 cups small grapes (concord? I used some that were given to us from our friends’ vine; I’m not sure what they are exactly. I used mostly the purple sweeter ones and only half a cup of the more sour green ones)
1/2 cup blackberries, sliced in half
Blend the veggies and oil together until they become a fairly smooth liquid (I use my blender).
Pour in a medium size mixing bowl and add the honey, vanilla, avocado oil, and banana (mashed) to the veggie mixture. Mix with a handheld mixer until smooth. Then add the rice milk and mix again until blended.
Pour both flours and the baking powder in a separate, larger bowl and mix well.
Now add the liquid mixture to the flour mixture and mix well with a handheld mixer. (the key here is actually to OVER mix, NOT under mix. GF flours need a lot of mixing).
Add the grapes and mix gently to combine it all together.
NOW preheat your oven to 375 (F). The batter needs to sit out at room temperature for at least 30 minutes before cooking.
Meanwhile, line your muffin pan with paper muffin cups or do what I do and grease it with canola oil. Then after 30 minutes, add the batter until each cup is about 3/4 full.
You will most likely have extra batter–I did–so I took a loaf pan (9×5-ish), greased it, added a thin layer of batter to the bottom of it, and baked it with the muffins. It made a nice little flat cake.
Bake for 30 minutes, or until they are golden brown (30-32 minutes with my oven)
Remove the pan from the oven and let sit for at least 10 minutes before removing them from the pan. DON’T check to see if the insides are still moist. They will be until they sit out for a while and the dough fluffs up. That test doesn’t work with the GF flour that I use.
These were our favorite grape muffins by far! They came out so moist and do fluffy! If you make this recipe and enjoy it, please let me know and please share! Thanks!