There really is nothing better than a homemade fresh out of the oven muffin for anytime of the day (not necessarily for breakfast).
So whats the secret to keeping a vegan & gluten-free muffin moist for days?
Its the apple sauce of course. Vegan & Gluten-free pastries tend to be on the dry side a day after they have been made. Don't be shy, give it try (a line from my favorite Dodger Stadium food vendor) and you will see the difference of how moist your baked items can be.
1 1/2 cups All Purpose Gluten-Free Blend
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1/2 cup agave nectar
3/4 cups unsweetened apple sauce
1/4 cup unsweetened rice milk
1 Tablespoon molasses
1 Tablespoon fresh pealed & minced ginger (makes a huge difference)
1/2 cup raisins
Preheat oven to 325 F
In a large bowl whisk together all of the dry ingredients. In a separate bowl stir together the wet ingredients. Then slowly mix in the wets into the dry bowl & fold in your raisins.
Make sure everything is incorporated then scoop the muffin batter into your lined muffin tins and bake for 20-25 minutes until done.
Allow muffin to cool 10 minutes before serving.