Gluten and Dairy Free Muffins
Delicious spiced muffins that are easy to make and perfect for busy lives, using gluten-free flours and dairy alternatives.
Ingredients
Muffin Ingredients
- 2 cups gluten-free all-purpose flour blend (1:1 mix)
- 1/2 cup almond flour
- 3/4 cup coconut sugar or light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup unsweetened almond milk
- 1/3 cup neutral oil (light olive oil or canola)
- 1 teaspoon pure vanilla extract
- 1 cup diced apple or berries (seasonal)
Optional Streusel Topping
- 1/2 cup gluten-free oats
- 2 tablespoons coconut sugar
- 2 tablespoons melted coconut oil
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients
- In a large bowl, whisk the gluten-free flour blend, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
Whisk Wet Ingredients
- In a separate bowl, beat the eggs with almond milk, oil, and vanilla until smooth.
Combine and Fold
- Pour wet ingredients into the dry mix and stir until just combined—do not overmix. Fold in diced apples or berries gently.
Add Streusel (Optional)
- For a crunchy top, mix oats, coconut sugar, and melted coconut oil; sprinkle over each muffin.
Bake
- Spoon batter into muffin cups about 3/4 full. Bake 18-22 minutes or until a toothpick comes out clean.
Cool
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Measure flour correctly: Spoon and level your gluten-free flour for consistent texture. Room temperature ingredients blend more smoothly. Don’t overmix to avoid dense muffins. Test for doneness with a toothpick—it should come out with a few moist crumbs.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 6g
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