Jelly Donut Muffins- Gluten Free & Vegan (Top 8 Allergen Free)

If you are ever on Pinterest like me, you've probably seen pictures for the Donut Muffins.  
A delicious combo of a donut and a muffin!
   
I have always wanted to make a allergy free jelly filled donut, but I'm really not into taking the time to figure it out right now!  Having it in muffin form helps take away the yeast and deep frying aspect of that type of donut and makes for a much quicker and healthy option if you are craving the flavor!

This recipe will give you the taste of a donut with the nutmeg and cinnamon and the tender bite that they normally have.  I couldn't decide on just one preserve so I used a strawberry and blueberry- you could even try some allergy free chocolate chips in the middle if you want to kick it up a notch!  You can sprinkle the tops with the powdered sugar or cinnamon sugar if you like, but are just fine without if you aren't wanting the extra sugar kick!  

At some point I will put the time in and figure out a gluten free, vegan, allergy free...etc...jelly filled donut, but for now this recipe hits the spot!

These are a big hit at home and simple to make, I hope you enjoy them as we do!


gluten free/vegan....allergy free


Jelly Donut Muffins:
paper lined muffin tin


3/4 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1 1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/4 tsp.  Ground Nutmeg
1/4 tsp.  Ground Cinnamon
1/2 Cup  Organic Raw Sugar or Coconut Palm Sugar
1/3 Cup  Oil (your choice)
1 1/2 tsp.  Egg Replacer mixed with 1 TB Oil (your choice) and 1 TB Milk Substitute (I used Rice)             1 Cup  Milk Substitute (I used Rice Milk unsweetened)
1/8 tsp.  Crystallized Lemon Powder (or 1/4 tsp Lemon Juice)
1 tsp.  Organic Pure Vanilla Extract

Jam or Preserves
Organic Powdered Sugar and/or Cinnamon Sugar for topping

Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners.
In a small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, salt, nutmeg and cinnamon.  Set aside.  In another small bowl stir together milk substitute and lemon, set aside.
In bowl with paddle attachment add sugar, oil, egg replacer mixture and vanilla.  Mix on medium until blended together.  Next add in 1/2 of the "milk" mixture and 1/2 of the flour mixture.  Mix on low, scraping down when needed until incorporated.  Add in the rest of the milk mixture and flour mixture and mix on medium low until blended.  Fill muffin pan with 1 TB of batter, add 1/2 TB of jelly or preserves of choice and top with remaining batter (about 1 1/2 TB each).  Bake 18- 20 minutes until done or a toothpick comes out clean.  Cool 5 to 10 minutes and sprinkle with powdered sugar and/or cinnamon sugar.  Enjoy!

The batter is a lot like a pancake batter consistency wise

 

Adding the preserves and topping with remaining batter

Fresh out of the oven

Lots of powdered sugar!

Save image to computer and print!

My scribbles actually make up a recipe at some point!

Also shared at:Fat Tuesday, Create Link Inspire,Totally Talented Tuesdays,Gluten Free Wednesdays, Waste Not Want Not Wednesday,Allergy Free Wednesday,Thriving Thursday,Full Plate Thursday,Gluten Free Fridays,Foodie Friday,Whole Food Friday,Healing with Food Friday