These savory spinach muffins are soft, moist, and springy. Besides being vegan and gluten-free, they are also rich in dietary fibers and protein, and low in sugar and fat. Tools: 12-cup regular size muffin pan, muffin pan paper liners, measuring cups and spoons, mixing bowls, rubber spatula, coffee grinder, food processor
Author: Joyce @Light Orange Bean
¼cupextra virgin olive oil
1½tablespoondistilled white vinegar
2¼cup336 g all-purpose gluten-free flour (see note)
1cupshredded spinachtightly packed
In a coffee grinder, grind 2 tablespoons of chia seeds into powder. Transfer the ground chia seeds into a medium size mixing bowl and mix in water until well combined. Let the mixture rest for at least 5 minutes.
Meanwhile, whisk together all the dry ingredients except the shredded spinach.
Preheat oven to 350 °F. Line the muffin pan with paper cup liners and then lightly spray with canola oil.
Mix the remaining wet ingredients, except the ½ teaspoon of chia seeds (save for sprinkling on top of muffins), into the ground chia seeds and water mixture. Pour the wet ingredient mixture into the dry ingredient mixture. Use a rubber spatula to mix until just combined. Add the shredded spinach and mix well.
Fill the prepared muffin cups ¾ full with the muffin batter. Garnish with chia seeds. Bake for 25 minutes until the muffins are springy. Let the muffins cool in the pan for 5 minutes, and then transfer to a wire cooling rack. Serve warm.
For homemade all-purpose gluten-free flour, see link: http://lightorangebean.com/diy-purpose-gluten-free-flour-grains/