3cupsgluten free all purpose flourI use Bob's Red Mill gluten free 1 to 1 baking flour
¼cupcornstarch
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
Instructions
Preheat the oven to 350° and line a muffin tins with paper liners.
Start by measuring out the margarine and placing it in a mixing bowl. Allow it to warm to room temperature.
Measure out the aquafaba into a liquid measuring cup and set it aside. In a separate liquid measuring cup, measure out the oat milk and stir in the vinegar. Set it aside. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Add the sugar to the margarine in the mixing bowl and beat on high speed for 2 minutes, until smooth. Using a small whisk or fork, whisk the aquafaba until it is foamy on top, then add it to the margarine sugar mixture gradually until it is fully incorporated. Add the vanilla and beat on high for one minute. Next, while mixing at low speed, gradually add the oat milk and flour mixture, alternating between the two until all is incorporated. Beat on high for another minute.
Scoop or pour the batter into the lined muffin tin filling them ⅔ full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Allow them to cool before removing from the muffin tin.
When completely cool, decorate them with the frosting of your choice and enjoy!
Notes
For aquafaba, use the brine from a can of garbanzo beans or other white bean. Be sure to shake the can before opening and pouring off the liquid.
For best results, be sure the margarine is at room temperature before mixing with the sugar.