Gluten-Free, Vegan, Whole Grain Muffins

gluten free vegan multi grain muffinsDon’t let the name fool you – these are actually quite good muffins.  And if you are trying out gluten-free, vegan foods these are so much better that they’ll blow the ‘store bought’ muffins right out of the cupboard. 🙂

The trick is using things to ‘moisten’ the muffin such as the brown sugar, the puree and the liquid sweetener along with the richness of the coconut oil.  This helps these not to be dry and boring like most of the gluten-free and vegan baked goods from the store.

Gather all your goodies and tools and let’s begin playing with our food!



  • 3/4 Cup Fresh Milled Brown Rice Flour
  • 3/4 Cup Fresh Milled Oat Groat Flour
  • 1/2 Cup Fresh Milled Other Gluten Free Grain Flour (Millet, Amaranth, or Teff, etc)
  • 2 TBS Aluminum Free Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 Cup Organic Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp All Spice or Nutmeg
  • Up to 1/2 Cup of Dry Options such as nuts, raisins, etc.
  • 3 TBS Honey or Agave Nectar
  • 3 TBS Fruit Puree (applesauce, prune puree, pumpkin, mashed banana etc)
  • 1 Cup Almond or Rice Milk
  • 1/2 tsp Vanilla Extract (omit if using vanilla milk replacement)
  • 2 TBS Ground Flax Seed
  • 1/4 Cup Melted Coconut Oil

First Mill Each grain separately in the WonderMill on Pastry Setting.

Next in the WonderMix , combine all the dry ingredients ( first 9 including the dry mix in additions) and spin a few times with the four blade batter whisks until combined.


In a separate bowl or very large measuring cup (4 cup size) combine the remaining ingredients (including and especially the ground flax seed).

Mix them well with a fork and let the mixture sit for 5 minutes before proceeding.

0129151720a0129151721Side Note:  Grinding flax seed is easy in a coffee grinder or the Wondermill Jr. using the steel burrs.

Ground flax seed is the binder that acts as an egg replacement for many vegan recipes. gluten free vegan multi grain muffins mix


Now return to the dry mixture and add ALL the wet mix at the same time into the WonderMix while it is on low.

Let it spin around just a few times until the mixture is well combined.

Spray muffin tins and begin to preheat oven to 400 degrees F.

Fill each tin 2/3 of the way full with mixture. Fill any empty muffin spots with water for even heat distribution while cooking.

Bake for 20-23 minutes.

Remove muffins from tins and allow to cool on wire wracks.

While muffins are warm, let me suggest that you mix some molasses in with coconut oil and ‘butter’ the muffin to enJOY!

gluten free vegan Coconut Oil Molasses Fake Butter


About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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