I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.
If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.
I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.
Taco Muffins (gluten-free and vegan)Makes 12 muffins
- 1 cup Brown Rice Flour
- 1/2 cup Potato Flour
- 1/2 cup Tapioca Flour
- 1 tsp xanthum gum
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp each of garlic powder, sea salt, onion powder and cumin
- 1 1/2 cups unsweetened plant milk
- 1/2 to 1 cup water
- 8 oz tomato sauce
- Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)
- Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
- In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
- In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
- In a separate bowl or large measuring cup mix liquids.
- Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
- Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
- Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
- Bake for 25 minutes.
Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.
I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.
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