Vegan and Gluten-Free Taco Muffins

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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.

Vegan Taco Muffins

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

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

  • 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)

Do

  1. Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
  2. In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
  3. In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
  4. In a separate bowl or large measuring cup mix liquids.
  5. 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.
  6. Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
  7. Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
  8. 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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Comments

  1. I love this idea, how great for a quick lunch during a busy homeschooling day! However, I am lost at steps 6 and 7. Probably lack of sleep(at least I hope that is the problem)but when I dump in the lentil mix does that mean I am putting it on top of the batter that is already in the muffin tin and then stirring? Could I add it all together, stir and then add to muffin tin? Sorry I am so lost 🙂

    • Hi Kerri! I will clarify, thanks for pointing that out. I’m not always good at explaining things and this is definitely not a “normal” recipe. I’ll update the post now! Let me know if you have more questions. Also, I have more “flavors” in the pipeline!

  2. Hello Kerri :)..

    have recently gone gluten free, appreciate you putting up this recipe for us to try 🙂

    I have a few over at my site too…i’ll let you know how the tacos turn out

    Thanks!

  3. Clever! I love this idea because I can neither eat tacos nor burritos without making a huge mess!

    • We had a few stray lentils but they stayed together for the most part. I’m hoping they freeze well because that would be super easy to use on busy days. I’ll let you know of they do!

  4. Do you think you can use whole wheat pastry? I want to make these, but don’t have the flours in the recipe.

    • Yes, whole wheat pastry flour should work great! I would start with adding the liquid slowly because gluten-free baking sometimes requires more liquid. I’m making these again today as mini-muffins.

      • Can I use regular whole wheat flour? Thanks!

        • Jen I think that will work just fine. The measurements should stay the same as well. Some whole wheat flours have a strong flavor so use your best judgment but consider adding more spice. You may need more liquid.

  5. I seem to be late to the party, but hope you aee this. Have you tried this with Masa? Seems like it would take it over the top!

What do YOU think?

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